Blueberry Cookies
Made with fresh blueberries and topped with a delicious homemade frosting, these soft, chewy blueberry cookies aren’t just irresistible but also beautiful!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 1 Egg (room temperature)
- 1 teaspoon Vanilla extract
- 200 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 120 g Fresh blueberries
- 170 g Cream cheese (high fat, use it cold)
- 55 g Mascarpone (high fat, use it cold)
- 15 g Powdered sugar (sifted)
- handful of frozen blueberries - crushed
Instructions
- 1
Blueberry Cookies
- 2
With an electric hand mixer cream room temperature butter with the sugar for a few minutes until light and fluffy.
- 3
Mix in the egg and vanilla, just until combined.
- 4
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula. Then, add the fresh blueberries and fold just until combined.
- 5
Prepare 2 baking pans with parchment paper.
- 6
Divide the dough into 10 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 5 cookies per baking sheet. Chill them for an hour.
- 7
Pre-heat oven to 175 C / 347°F (no fan).
- 8
After one hour of chilling time, bake the cookies for 18 minutes.
- 9
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- 10
Blueberry cream cheese frosting
- 11
Once the cookies are cooled, whip together cream cheese, mascarpone and powdered sugar with an electric hand mixer for a few minutes until light and fluffy. Do not overwhip as the frosting can become runny.
- 12
Crush a handful of freeze-dried blueberries and fold it into the frosting.
- 13
Pipe or spoon the frosting on top of the cookies and decorate with fresh and frozen blueberries.
- 14
Store the cookies in an airtight container refrigerated for up to 3 days.