Blueberry Cream Cookies Recipes

BLUEBERRY CHEESECAKE COOKIES

Blueberry Cheesecake Cookies image

Folding frozen chunks of cream cheese into a sour cream sugar cookie base makes for a wonderfully cheesecakey-flavored cookie! Add in blueberries, and you've got a nice balance of creamy, sweet, salty, and tart berry flavor--all in one deliciously soft cookie!

Provided by Kim

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 45m

Yield 28

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup sugar
10 tablespoons unsalted butter, softened
1 egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
⅓ cup sour cream
1 ½ cups fresh blueberries
4 ounces cream cheese, cut into 1/4-inch pieces and frozen

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 15.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 47.1 mg, Sugar 8 g

BLUEBERRY-AND-CREAM COOKIES

Blueberry-and-Cream Cookies image

This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 14 cookies

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) Plugra European-style unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs

Steps:

Line two baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

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