Butter Love & SaltSoft Frosted Sugar Cookies (with Blueberry Cheesecake Topping!)
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Ingredients
Serves 9- 1 tsp lemon zest
- 2-3 tsp lemon juice
- 1 egg (room temperature)
- 1/8 tsp pure almond extract
- 1 1/2 – 2 1/2 tbsp heavy cream (or half-and-half)
- 1 tsp vanilla extract
- 2 tsp pure vanilla extract
- 4 oz cream cheese (almost room temperature)
- 1 1/2 -2 1/2 cups powdered sugar
- 1 c all purpose flour
- 1/2 c bread flour
- 1/2 cup unsalted butter (room temperature)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp salt
- 3/4 c granulated sugar
- 1/2 c butter (room temperature)
- 1/2 c freeze dried blueberries
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Steps
- Step 1
In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- Step 2
In a large mixing bowl, add granulated sugar and butter, and beat with a hand mixer for 2-3 minutes.
- Step 3
Then, add the vanilla and almond extracts and egg. Beat on medium until well combined.
- Step 4
Add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Step 5
Use a large, 3 tablespoon-sized cookie scoop to form the cookie balls. Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough. Remove your chilled dough from the refrigerator. Place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Step 6
Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. Bake the cookies at 350 degrees for about 10-13 minutes or until the edges of the cookies are set and the center is slightly puffed. Use a circular biscuit cutter or bowl to make the cookies circular and scoot the cookie make them thicker. Let the cookies rest for about 15-20 minutes or until completely cooled. I'll be hard, but worth the wait.
- Step 7
Make Blueberry Frosting. Crush dried blueberries into a powder. Use a food processor or place them in a zip-top bag and roll with a rolling pin until finely crushed
- Step 8
In a large bowl, beat room temp butter + powdered sugar until creamy. Add vanilla, lemon juice + zest, salt, heavy cream, and blueberry powder. Mix until smooth. Adjust to your liking—more sugar for thickness/sweetness, more cream or lemon juice for a thinner frosting
- Step 9
Spread or pipe onto cooled cookies and top with sprinkles.
- Step 10
Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Interactive, hands-free timers are available in the Supper app.
In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
Source: Butter Love & Salt
