Description
These Blueberry Cookies are soft, flavorful treats featuring fresh blueberries baked into a tender cookie base and topped with a luscious blueberry cream cheese frosting. Perfect for a delightful dessert or snack, these cookies balance sweet, tangy, and creamy flavors with a moist, tender crumb.
Ingredients
Cookie Dough Ingredients
- 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
Blueberry Cream Cheese Frosting
- 170 g Cream cheese (high fat, cold)
- 55 g Mascarpone (high fat, cold)
- 15 g Powdered sugar (sifted)
- Handful of frozen blueberries - crushed
Instructions
- Cream Butter and Sugar: Using an electric hand mixer, cream the room temperature butter with the granulated sugar for a few minutes until the mixture becomes light and fluffy, which helps incorporate air for a soft texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract just until combined to ensure the batter remains smooth and emulsified.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Then gently fold this dry mixture into the wet ingredients using a rubber spatula to avoid overmixing and maintain tenderness.
- Fold in Blueberries: Carefully fold in the fresh blueberries just until evenly distributed to prevent breaking the berries and discoloring the dough.
- Prepare Baking Pans: Line two baking pans with parchment paper to prevent sticking and ease cookie removal.
- Portion Dough: Divide the dough into 10 equal balls using a digital scale or ice cream scooper for uniform size. Place them spaced evenly on the parchment to allow for spread, 5 cookies per tray. Chill the dough balls in the refrigerator for 1 hour to firm up.
- Preheat Oven: Preheat the oven to 175°C (347°F), using a conventional setting without the fan for even baking.
- Bake Cookies: After chilling, bake the cookies for 18 minutes until lightly golden and set.
- Cool Cookies: Let the cookies rest for a few minutes on the baking sheet, then remove carefully and transfer to a cooling rack to cool completely. This lets them firm up further.
- Make Blueberry Cream Cheese Frosting: Once cookies are cooled, whip the cold cream cheese, mascarpone, and sifted powdered sugar together with an electric mixer until light and fluffy, taking care not to overwhip to avoid a runny consistency.
- Add Crushed Blueberries: Fold in a handful of crushed frozen blueberries gently to incorporate blueberry flavor and a hint of texture into the frosting.
- Frost Cookies: Pipe or spoon the frosting on top of each cookie and decorate with additional fresh and frozen blueberries for a vibrant presentation.
- Storage: Store the decorated cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Chilling the dough balls before baking helps prevent excessive spreading, resulting in thicker cookies.
- Use fresh blueberries in the dough for moisture and bursts of tartness, while crushed frozen blueberries in the frosting offer concentrated color and flavor.
- Be gentle when folding in blueberries to avoid bursting and discoloring the dough.
- Do not overwhip the frosting to maintain its spreadable consistency.
- Store cookies refrigerated because of the cream cheese frosting to keep them fresh and safe.
