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Blueberry cookies
Delicious blueberry cookies that keep their shape when baking. Perfect to decorate on with the blueberry cookies beautiful vibrant color and sweet taste.
  1. Preheat oven to 375 degreese
  2. 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.
  3. In a seperate small bowl, whisk together flour and baking powder. Add into wet ingredients and mix until it forms a dough. Stop mixing
  4. 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.
  5. Turn out onto a sheet of plastic wrap and form a disc, wrap up well and refrigerate for 15 minutes to firm butter up.
  6. 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.
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