Blueberry Cookies

5 from 1 vote

Made with fresh blueberries and topped with a delicious homemade frosting, these soft, chewy blueberry cookies aren’t just irresistible but also beautiful!

Prep Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 330kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Blueberry cookies

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

For the Blueberry cream cheese frosting

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 can be substituted with a tablespoon of thick blueberry jam - just to give some color to the frosting.

Metric - US Customary

Instructions

Blueberry Cookies

With an electric hand mixer cream room temperature butter with the sugar for a few minutes until light and fluffy.
Mix in the egg and vanilla, just until combined.
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.
Prepare 2 baking pans with parchment paper.
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.
Pre-heat oven to 175 C / 347°F (no fan).
After one hour of chilling time, bake the cookies for 18 minutes.
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.

Blueberry cream cheese frosting

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.
Crush a handful of freeze-dried blueberries and fold it into the frosting.
Pipe or spoon the frosting on top of the cookies and decorate with fresh and frozen blueberries.
Store the cookies in an airtight container refrigerated for up to 3 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients, eg. egg and butter.
Use fresh blueberries in the cookie dough, as frozen blueberries would be too wet.
For the frosting use high fat content cream cheese and mascarpone, which whip up perfectly.

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.
When folding in the blueberries, try not to break them, as that would make the dough too wet.
Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
Try not to overbake your cookies if you prefer them fudgy and gooey.

Nutrition