I love simple treats that taste like home. Mulberry Cookies are one of my favorites because they mix soft dough with bright jam in the middle. I make them when I want a small gift or a warm snack with tea.
My dad James used to bring me mulberries from the neighbor tree and we would snack as we baked. It is a small memory that always warms me.
Your Ingredients List
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 sticks salted butter, melted
- 2 tablespoons vanilla
- Mulberries
- Sugar
- Lemon juice
- A few lemon seeds
My Go-To Equipment
I keep my tools simple and easy to reach. A stand mixer helps, but I often use a bowl and a wooden spoon. For jam I use a small pot and a food processor or a hand masher. I like a good baking sheet and parchment paper for quick clean up. If you want a different cookie texture, I explain how I change this in my piece about cookie shaping and texture.
The Simple Steps to Follow
- Add flour, baking powder, and powdered sugar to a large bowl and stir to combine.
- Cut butter into small pieces and place in a small bowl to melt.
- Add melted butter and vanilla to the dry mix and stir until smooth.
- Cover the dough and chill in the fridge for 30 minutes.
- Wash and drain your mulberries and weigh them.
- Put mulberries in a food processor and pulse for about one minute.
- Transfer the mashed mulberries to a pot.
- Add half the weight of the mulberries in sugar to the pot.
- Heat the pot on medium high until the mix comes to a boil.
- Let the mix boil for five minutes while stirring.
- Lower the heat to medium low and cook until the juice reduces by about half.
- Add the juice of one half lemon and a few lemon seeds.
- Continue to cook until the jam thickens and coats a spoon.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Scoop a tablespoon of dough and roll it into a ball.
- Place the ball on the sheet and push your thumb into the center to make a nest.
- Space the cookies so they do not touch each other.
- Add about one teaspoon of mulberry jam to the center of each cookie.
- Make sure not to overfill the centers with jam.
- Bake the cookies in the preheated oven for 12 to 15 minutes.
- Remove the baking sheet and let the cookies rest for a few minutes.
- Transfer the cookies to a rack and cool them all the way.
Healthy Twists on a Classic
I like to make small swaps when I want a lighter cookie. I use part whole wheat flour to add fiber. I also cut the sugar in the jam a little and let the fruit shine. For the butter, I sometimes use a mix of butter and light olive oil to lower the saturated fat. You can swap powdered sugar for a small amount of maple syrup in the dough, but note that the dough will be softer and need extra chill time.
If you want a low sugar version, cook the mulberries with a sugar substitute that is meant for cooking. Taste the jam as it cooks and stop when it tastes right to you. Keep the flavors balanced with a little lemon juice to lift the fruit. I explain how I balance fruit and sweet in my favorite almond cookie recipe and you can use the same ideas here.
Serving Suggestions From My Table
I like to plate these cookies on a small white tray so the purple jam looks bright. They pair well with black tea or a small glass of cold milk. For a small party I add mixed nuts and a few slices of fresh fruit on the side. You can also serve them warm with a scoop of vanilla ice cream for a simple dessert.
I often match these cookies with other small treats. A blueberry cookie makes a good pair if you want a mix of fruit flavors. See my tip on a cream and berry combo in this post about blueberry cheesecake swirl cookies for a good serve idea.
Getting It Just Right
The key is to keep the dough cool. If the dough gets warm the cookies will spread too much and lose their nest shape. Chill for 30 minutes or until firm. Use a tablespoon measure to keep the cookie size even. For the jam, look for a thick texture that will not run. If the jam looks thin, cook it a bit longer on low heat. A short test is to place a small spoon of jam on a cold plate and tilt it. If it moves slowly it is ready.
Do not overfill the nest. Too much jam will spill during baking. If you have extra jam, save it in a jar for toast. I also find that a light press in the center right before baking helps keep the nest open when the cookie expands.
How to Store Leftovers
I store these cookies in an airtight container at room temperature for up to three days. I put a sheet of parchment between layers to keep the jam from sticking. For longer life, freeze the cooled cookies in a single layer on a tray, then move them to a freezer bag. You can reheat frozen cookies in a 300 degree oven for five to eight minutes. If you have jam left, keep it in the fridge for up to two weeks or freeze it in small jars.
If you plan to ship or take these on a trip, choose a sturdy tin and pack the cookies in a single layer with soft padding so they do not press into one another. I like to use small paper cups to keep each cookie safe.
Enjoy Every Moment
I make these Mulberry Cookies for small celebrations and quiet afternoons. I like how one small cookie brings back a memory or starts a new one. Take your time when you make them and enjoy the small parts of baking that make you smile.
A Few Common Questions
[FAQ Question 1 including the recipe name]
I store Mulberry Cookies at room temperature for up to three days in a sealed box. For longer life, freeze the baked cookies after they cool. The jam will keep in the fridge for up to two weeks.
[FAQ Question 2 including the recipe name]
You can use frozen mulberries for Mulberry Cookies but thaw and drain them first. Make sure you cook the jam long enough so it is not too watery. Frozen fruit can add extra juice, so watch the pot as it reduces.
[FAQ Question 3 including the recipe name]
If the dough spreads too much, chill it longer before baking. Make the nests a bit deeper and use less jam in each center. If you still see spread, reduce the oven temperature by 10 degrees and bake a couple of minutes longer.
Print
Mulberry Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious soft cookies filled with bright mulberry jam, perfect for a snack or gift.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 sticks salted butter, melted
- 2 tablespoons vanilla
- Mulberries
- Sugar
- Lemon juice
- A few lemon seeds
Instructions
- Add flour, baking powder, and powdered sugar to a large bowl and stir to combine.
- Cut butter into small pieces and place in a small bowl to melt.
- Add melted butter and vanilla to the dry mix and stir until smooth.
- Cover the dough and chill in the fridge for 30 minutes.
- Wash and drain your mulberries and weigh them.
- Put mulberries in a food processor and pulse for about one minute.
- Transfer the mashed mulberries to a pot.
- Add half the weight of the mulberries in sugar to the pot.
- Heat the pot on medium high until the mix comes to a boil.
- Let the mix boil for five minutes while stirring.
- Lower the heat to medium low and cook until the juice reduces by about half.
- Add the juice of one half lemon and a few lemon seeds.
- Continue to cook until the jam thickens and coats a spoon.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Scoop a tablespoon of dough and roll it into a ball.
- Place the ball on the sheet and push your thumb into the center to make a nest.
- Space the cookies so they do not touch each other.
- Add about one teaspoon of mulberry jam to the center of each cookie.
- Make sure not to overfill the centers with jam.
- Bake the cookies in the preheated oven for 12 to 15 minutes.
- Remove the baking sheet and let the cookies rest for a few minutes.
- Transfer the cookies to a rack and cool them all the way.
Notes
Store cookies in an airtight container at room temperature for up to three days. For longer life, freeze cooled cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mulberry cookies, sweet treats, baking, desserts, homemade cookies