Blueberry And Cream Cookies Recipe

Name: Blueberry And Cream Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 1/2 cups dried blueberries; stand mixer with paddle attachment

Servings: persons

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
1 1/2 cups dried blueberries
stand mixer with paddle attachment

1
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).
2
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:
3
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375u00b0F. 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:

2122

kcal

Calories

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Blueberry And Cream Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry And Cream Cookies

How did you like this recipe?

Frequently Asked Questions