Nothings says Summer quite like fresh berries so I really wanted to bring a cookie that tastes like fresh sweet berries even though we are using freeze dried blueberries. These blueberry cookies are soft and keep their shape wonderfully. The freeze dried blueberries are the perfect addition to this creamy sugar cookie that is so vibrant in taste and color. Fresh blueberries won’t give the taste and structure we are looking for in a cut-out cookie, that’s why I used freeze dried from Chelan Beauty
Absolutely beautiful in color with the blueberries. The blueberry cookie dough comes together very easy.
Lightly dust with flour and cut out to desired shapes. I love round cookies or cookies with a scalloped edge for a little elegance. Keep an eye out while baking, they brown faster on the bottom. I use a restaurant grade aluminum baking sheets with no parchment paper. Use a baking mat if desired. Bake at 375 for 7 to 9 minutes OR 350 for 10 to 12 minutes. Lower and slower will prevent too much browning on the bottoms. The center will puff up and become matte and you’ll know they are done.
Adorable Blueberry pie cookies using the blueberry cookies for a sweet treat
- 1 cup butter unsalted softened
- 1/4 tsp salt table salt
- 1/4 cups Cream cheese
- 1 cup granulated sugar
- 1 large egg cold
- 1 tsp vanilla extract
- 3 cups all-purpose flour spoon and level measured
- 1/4 tsp baking powder
- 1 1/2 cup freeze dried blueberries measure before food processor, 2/3 cup after processed
- Preheat oven to 375 degreese
- Cream butter and salt together in a stand mixer for 30 seconds. Softened means out of fridge for 30 minutes to an hour. It should not be mushy butter. Firm enough to push a finger indent in to butter. Add in cream cheese and mix just until combined. Scrape down sides of bowl with a rubber spatula.Add in sugar and mix for another 30 seconds. Add in egg and vanilla and mix for 30 seconds or less.
- In a seperate small bowl, whisk together flour and baking powder. Add into wet ingredients and mix until it forms a dough. Stop mixing
- Use a food processor to pulse the freeze dried blueberries. I measured 1 1/2 cup whole berries and it came to about 2/3 cup once processed. Add into dough and mix just until it is incorporated into the dough. Don't keep mixing too much because it will make a hard cookie once baked.
- Turn out onto a sheet of plastic wrap and form a disc, wrap up well and refrigerate for 15 minutes to firm butter up.
- Lightly flour surface and roll cookies out to 1/4 inch thick or thicker. Place cookies 2 inches apart and bake for 7 to 9 minutes. Cookies will puff up in the center and become matte and they will be done. Keep an eye out because the bottoms brown quickly.
