Best 7 Blueberry And Cream Cookies Recipes

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Indulge in a delightful journey of flavors with our collection of blueberry and cream cookies. These culinary wonders capture the essence of summer's sweetness, combining the burst of juicy blueberries with the delicate richness of creamy fillings. From classic drop cookies adorned with plump blueberries to sandwich cookies filled with velvety cream, each recipe promises a unique taste experience. Whether you prefer crisp edges or chewy centers, our selection caters to every cookie enthusiast. Embark on this sweet adventure and discover the perfect blueberry and cream cookie to satisfy your cravings.

Let's cook with our recipes!

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

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.

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

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 DROP COOKIES



Blueberry Drop Cookies image

A delicious alternative to chocolate chip cookies.

Provided by Brianna

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
¼ cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 ½ teaspoons lemon zest
1 cup fresh blueberries

Steps:

  • In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
  • Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
  • Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 58.2 calories, Carbohydrate 8.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 46.7 mg, Sugar 4.5 g

BLUEBERRY AND CREAM COOKIES



Blueberry and Cream Cookies image

Provided by Christina Tosi

Categories     Cookies     Milk/Cream     Mixer     Dessert     Bake     Picnic     Kid-Friendly     Blueberry     Dried Fruit     Chill     Party     Potluck     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 35

Number Of Ingredients 13

2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs
1 1/2 cups dried blueberries
Special Equipment
stand mixer with paddle attachment

Steps:

  • Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
  • Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

BLUEBERRY & CREAM COOKIES



Blueberry & Cream Cookies image

Categories     Cookies     Side     Bake     Blueberry

Yield Makes 12 to 17 cookies

Number Of Ingredients 11

225 g butter, at room temperature [16 tablespoons (2 sticks)]
150 g granulated sugar (3/4 cup)
150 g light brown sugar (2/3 cup tightly packed)
100 g glucose (1/4 cup)
2 eggs
320 g flour (2 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
6 g kosher salt (1 1/2 teaspoons)
1/2 recipe Milk Crumb (page 74)
130 g dried blueberries (3/4 cup)

Steps:

  • Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
  • Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
  • Still on low speed, add the milk crumbs and mix until they're incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.
  • Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-they will not bake properly.
  • Heat the oven to 350°F.
  • Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that's not the case.
  • Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

BLUEBERRY AND CREAM COOKIES



Blueberry and Cream Cookies image

Recipe by Christina Tosi, Momofuku Milk Bar, New York, New York. published in Bon Appetit Sept 2010. Read More http://www.bonappetit.com/recipes/2010/09/blueberry_and_cream_cookies#ixzz1gv32eFc2

Provided by Queen Dana

Categories     Drop Cookies

Time 1h

Yield 35 cookies

Number Of Ingredients 11

2 cups unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons golden brown sugar (packed)
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups milk, crumbs (Milk Crumbs #470088)
1 1/2 cups dried blueberries

Steps:

  • Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
  • Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.

Nutrition Facts : Calories 242.7, Fat 11.4, SaturatedFat 7, Cholesterol 40, Sodium 122.4, Carbohydrate 33.3, Fiber 0.5, Sugar 16, Protein 2.8

BLUEBERRY & CREAM COOKIES



Blueberry & Cream Cookies image

..

Provided by Kathleen Riemer

Categories     Cookies

Number Of Ingredients 19

for the almond crumbles:
1/2 cup almond meal or finely ground almonds
1/2 cup dry milk powder
1/2 cup all purpose flour
3 tablespoons dark brown sugar
1 rounded teaspoon kosher salt
3/4 stick unsalted butter, cold and cut into small pieces
for the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt + more for sprinkling on top
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup molasses (not blackstrap)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract (optional)
2 large eggs, room temperature
3 ounces white chocolate, finely chopped
2 cups fresh blueberries

Steps:

  • 1. First make the crumbles: Combine the almond meal, milk powder, flour, brown sugar, salt, and cold butter, using a pastry cutter or your hands to squeeze the mixture until it looks like coarse crumbs (you may need to add a bit more flour or butter to get the right texture). Set aside. Make the cookies: Whisk together the flour, baking soda, kosher salt in a bowl and set aside. In the base of your mixer, cream the butter and sugar until light and fluffy. Add the molasses, vanilla, and almond, followed by the eggs one at a time. Add the flour mixture, stirring just until well combined. Mix in the white chocolate. Use a spatula to mix in the blueberries and then delicately fold in the almond crumbles. Cover bowl tightly and place in the refrigerator. Let chill for at least 2 hours and up to 72 hours When ready to bake. Preheat to the oven to 375 degrees. Line a baking sheet with parchment paper. Use a cookie scoop or spoon to place rounded scoops of dough 1 1/2 - 2 inches apart on the cookie sheet. Bake for 10-14 minutes or until golden around the edges and just set in the middle. Let cool on the baking sheet for a few minutes then use a spatula to transfer to a cooling rack.

Tips:

  • To achieve the perfect chewy texture, slightly underbake the cookies. This will prevent them from becoming dry and crumbly.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Don't overmix the dough. Overmixing can result in tough, dry cookies.
  • Use fresh, ripe blueberries. This will give the cookies the best flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Conclusion:

Blueberry and Cream Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, sweet and tangy flavor, and creamy filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these Blueberry and Cream Cookies a try!

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