Soft Blueberry Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1/2 cup sugar, white and fine
02 -
1 large egg, room temp
03 -
1/2 cup unsalted butter, at room temp
04 -
1/2 tsp baking soda
05 -
1/4 cup soft light brown sugar
06 -
1 tsp vanilla
07 -
1/4 tsp salt
08 -
1 1/4 cups all-purpose flour
→ Cream Cheese Filling
09 -
4 oz softened cream cheese
10 -
1/4 cup regular sugar
11 -
1/2 tsp vanilla
→ Blueberry Sauce
12 -
2 tbsp sugar
13 -
1 tbsp water
14 -
1 tsp cornstarch
15 -
1/2 cup blueberries, frozen or fresh
# Instructions:
01 -
In a saucepan on medium heat, combine the water, cornstarch, sugar, and blueberries. Cook for 5 minutes, stir and mash lightly, and then let it cool.
02 -
Whip the cream cheese, vanilla, and sugar together until creamy.
03 -
Blend the butter with the sugars till fluffy. Mix in vanilla and the egg. Separately stir dry stuff together, then add to the wet mix slowly until dough forms.
04 -
Scoop 2-tbsp sized dough balls, pressing to form little wells. Spoon in the cream cheese filling and blueberry sauce, swirling lightly to make a marble effect.
05 -
Bake at 350°F for 12-15 minutes until edges set. Let them sit on the tray for 5 minutes before moving to a cooling rack.
# Notes:
01 -
Try swapping blueberries with raspberry or strawberry preserves.
02 -
Store chilled for up to 5 days.
03 -
Best served once it reaches room temperature.