Blueberry and Cream Cookies
Blueberry and Cream Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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).
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: Can be made 2 days ahead.
Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F.
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: Can be made 3 days ahead.
Store in airtight containers at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.