Blueberry Dream Cookies
A blueberry cookie with blueberry filling and a dreamy blueberry cream cheese whipped topping. This cookie will have you swooning after every bite.
Ingredients
- 1 stick butter melted and cooled.
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 tspn vanilla extract
- ½ tspn baking soda
- 1 tspn cornstarch
- 1¼ cup all purpose flour
- ½ tspn salt
- ½ cup dried blueberries
Cinnamon Sugar Pie Crust
- ½ puck pie pastry dough can use homemade or store bought pie dough. Will need a half portion of a single crust pastry dough.
- 1 tspn melted butter for pie dough. Cooled to room temperature if hot.
- 1 tbsp granulated sugar for pie dough.
- ½ tspn cinnamon for pie dough.
Blueberry Jam
- 1½ cup fresh blueberries 200 grams
- ½ cup granulated sugar 100 grams
- 1 tbsp lemon juice 15 grams
- ½ tspn lemon zest
- sprinkle salt
- 1 cinnamon stick optional.
Blueberry Whipped Topping
- ½ cup Heavy Cream very cold.
- 4 tbsp powdered sugar
- 2 ounces cream cheese full fat, softened to room temperature.
- 1 tspn freeze dried blueberry powder
- ½ tspn vanilla bean paste can also use vanilla extract to substitute.
Instructions
Blueberry Jam
- In a saucepan combine blueberries, sugar, lemon juice, lemon zest, cinnamon stick, and salt.
- Bring to a boil over medium high heat.
- Turn heat down to medium and let simmer until the jam is thick, around 10-15 minutes. Stir occasionally while cooking.
- Using a cold plate, scoop a small spoon of jam onto the center. The jam is done when it domes up on the plate, doesn't run, and is very thick.
- Place jam into a glass dish (it will be hot) and set aside in the fridge to cool while making the cookie dough.
Cinnamon Pie Crust
- Take half of a portion of single crust pie dough on a silpat or parchment, and flatten with rolling pin as you would if you were baking a pie. It should be around or under a ¼inch thick. Place the parchment of pie dough onto a baking sheet after it's rolled out.
- Brush pie crust with melted butter. Combine cinnamon and sugar and sprinkle evenly on top of pie crust.
- Bake cinnamon pie crust in a 425*F oven for 10-12 minutes. The pie crust should be crisp, bubbly, and a deep golden brown.
- Allow crust to cool for 15-20 minutes before breaking into roughly one inch pieces.
- Set pie crust pieces aside to add to cookie dough later.
Blueberry Whipped Topping
- In a bowl combine room temperature cream cheese with powdered sugar, blueberry powder, vanilla bean paste, and a sprinkle of salt.
- Mix on high until they are creamy, light, and well mixed.
- Slowly add in cold heavy cream and continue to beat on high until it is thick and creamy.
- Place blueberry whipped cream in the fridge until ready to use.
Blueberry Cookies
- In a bowl, combine melted butter and both types of sugar. Stir together until well mixed.
- Add vanilla extract and applesauce and mix to combine.
- Sift flour, baking soda, salt, and cornstarch on top of wet ingredients and stir with a spatula until a soft dough forms.
- Stir in the dried blueberries and cinnamon pie pastry pieces into the dough making sure they are evenly distributed in the dough.
- Using a 2 ounce scoop, scoop 8 cookies on baking sheet. Refrigerate dough for at least an hour before baking.
- Bake cookies 4 at a time on a parchment lined baking sheet at 350*F for 12-14 minutes. The cookies are done when the edges are lightly golden.
- Cool cookies on a rack before decorating with blueberry jam and blueberry fluff.
Assembly
- Place a teaspoon of blueberry jam on top of cooled cookies. I focus on keeping it in the center of the cookie and not too close to the edges.
- Top the blueberry jam with a tablespoon of blueberry whipped cream, smoothing the tops to cover the blueberry jam underneath. I keep the whipped topping from going over the edge.
- Top the centers with whole or sliced blueberries if desired.
- Enjoy!
Notes
A taste of heaven in cookie form.
The cookies by themselves can be stored in tightly closed container for up to one week. After the toppings are added they are best consumed the day of because of the fresh nature of the whipped topping.