Fresh Blueberry Frosted Sugar Cookies
Recipe GLPRe01bf0d4b739dd
Delicate, tender sugar cookies topped with a smooth blueberry frosting. These copycat-style treats feature a light, fluffy crumb and are baked just until set for a melt-in-your-mouth texture. The tangy blueberry frosting adds a beautiful pop of color and fresh flavor that balances the sweetness of the cookie base.
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Ingredients
1 cup Butter, softened
¾ cup Vegetable or canola oil
1 cup Granulated sugar
1 cup Powdered sugar, divided
⅔ cup Sour cream, divided
2 Large eggs
5⅓ cup All-purpose flour
½ teaspoon Baking soda
½ teaspoon Cream of tartar
1 teaspoon Salt
¼ cup Fresh blueberry puree
Butter for frosting
Directions
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the softened butter, oil, granulated sugar, and 1 cup of powdered sugar. Beat on medium speed until the mixture becomes light, fluffy, and pale, about 2–3 minutes.
Add 2/3 cup of the sour cream to the wet mixture and beat until fully incorporated.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and homogeneous.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Fold the dry ingredients into the wet mixture using a spatula or wooden spoon, stirring until just combined. Do not overmix, as this will toughen the cookies.
Drop the dough onto the prepared baking sheets using a 1/4-cup measure or ice cream scoop, spacing the portions about 2 inches apart.
Using the bottom of a lightly greased drinking glass, gently press each mound of dough down to an even thickness of about 1/3 inch, creating flat circles.
Bake for 8–9 minutes, or until the cookies are just set but not browned. The cookies may appear slightly underdone, but they will continue to set as they cool.
Transfer the cookies to wire cooling racks and allow them to cool completely at room temperature.
To prepare the frosting, beat together the remaining sour cream and additional softened butter in a clean bowl until smooth and creamy.
Add a pinch of salt and gradually beat in the remaining powdered sugar (about 1.5 pounds), one cup at a time, until the frosting reaches a spreadable consistency.
Slowly beat in the blueberry puree, mixing until the frosting is smooth and fully colored. Add more powdered sugar if needed to reach your desired consistency.
Once the cookies have cooled completely, spread or pipe the blueberry frosting onto the top of each cookie. Store the frosted cookies in the refrigerator until ready to serve.
