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Blueberry Sugar Cookies Recipe (with Video)

Mushroom-free, Dairy, Tree nut free
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By
bitesbybianca

Discover our Blueberry Sugar Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
20

Prep 20min | Cook 11min

Ingredients

Dry Ingredients
- 1.75 c all-purpose flour
- 1.5 tbsp Cornstarch
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.75 tsp table salt
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled
- 0.25 c Granulated sugar
- 0.333 c Brown sugar, light or dark
- 1 Egg
- 1 tbsp Vanilla extract
Mix-ins
- 1 c frozen blueberries
For Rolling
- 0.25 c Granulated sugar
For Topping
- flaky sea salt, optional
Decoration for Face
- 1 tbsp Chocolate chips, milk or dark
- 4 tbsp white chocolate chips
- food coloring, pink/red, oil-based
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Directions

Make the blueberry cookie dough:
1. In a medium microwave-safe bowl, add 1 cup frozen blueberries. Microwave at 30-second intervals until blueberries are fully thawed and soft to the touch. This should take between 1:00 - 1:30 minutes. It's ok if there is a pool of blueberry juice—we will use all of it.
2. In a medium mixing bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 ½ tbsp cornstarch, 1 ½ tsp baking powder, ½ tsp baking soda, and ¾ tsp table salt.
3. In a large mixing bowl, mix the melted ½ cup unsalted butter, ¼ cup granulated sugar, and ⅓ cup light or dark brown sugar until combined. Scrape bottom of bowl.
4. Add 1 egg and 1 tbsp vanilla extract. Mix until smooth.
5. Dump in all of the dry ingredients and mix with silicone spatula until there are only a few dry spots of flour left. Then, add in all of the blueberries, including any liquid. Mix until fully incorporated. The dough should be a little sticky, but easily scoopable.
Bake the cookies:
1. Preheat oven to 350°F/177℃ and line two baking trays with parchment paper or silicone mats.
2. Add ¼ cup granulated sugar to a small bowl or plate. You will use this for rolling the dough balls.
3. Use a medium cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll into sugar then place onto lined baking tray, about 3-4 inches apart. Tip if dough is sticky: Plop the dough from the cookie scoop straight into the granulated sugar. Work quickly to roll it around to avoid it sticking to your fingers. They do not need to be shaped into perfect balls. :-)
4. To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
5. Bake for 11-13 minutes, or until edges are set and middles look mostly cooked. Remove from oven and top with flaky sea salt. Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
6. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the bear faces (optional):
1. Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
2. Add 4 tbsp white chocolate chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Leave about a tablespoon of melted white chocolate in the bowl and transfer the rest to a piping bag. Use the chocolate in the piping bag for the snouts and ears.
3. To the remaining white chocolate, add a small drop of pink or red oil-based food coloring. Transfer to piping bag and use this for the blush. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
4. Melt 1 tbsp milk or dark chocolate chips in another small microwave-safe bowl. Transfer to piping bag and use this to draw on the eyes and nose.

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