Blueberry and Cream Cookies

From the kitchen of Carly

Soft, buttery cookies studded with fresh blueberries and creamy milk crumbs. The dough comes together with a serious amount of beating to dissolve sugar into silky submission, resulting in tender cookies that taste like blueberry cream pie in cookie form.

Blueberry and Cream Cookies

Soft, substantial cookies built on the backbone of a 10-minute sugar creaming that dissolves every granule into silky dough. Milk Crumbs and dried blueberries add texture and tartness without moisture problems, so these don't crumble or turn gummy. The real move: cold overnight dough and wide spacing on the sheet. You get a chewy center and lacy, caramelized edges in under 22 minutes.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 cupunsalted butter, room temperature
  • 1 1/2 cupsugar
  • 1 1/2 cupplus 2 tablespoons golden brown sugar
  • 1/2 cupplus 2 tablespoons light corn syrup
  • 2 largeeggs
  • 5 1/4 cupall purpose flour
  • 2 tspbaking powder
  • 1 tspbaking soda
  • 1 tspcoarse kosher salt
  • 1 1/2 cupMilk Crumbs
  • 1 1/2 cupdried blueberries
  • 1stand mixer with paddle attachment

Instructions

  1. In the large bowl of a stand mixer fitted with the paddle attachment, combine the butter, both sugars, and corn syrup. Beat on medium-high until the mixture turns fluffy and pale, scraping down the sides occasionally, about 3 minutes. Drop in the eggs and keep beating on medium-high until the mixture is very pale and the sugar has completely dissolved, about 10 minutes. Add the flour, baking powder, baking soda, and salt, then switch to low speed and mix just until blended, scraping the sides as needed. Tip in the Milk Crumbs and mix on low just until incorporated. Lift the bowl off the mixer and fold in the dried blueberries by hand until they are evenly distributed throughout the very sticky dough.

  2. Scoop the dough onto 2 large rimmed baking sheets using a 1/4-cup ice cream scoop for each cookie. Cover the sheets tightly with plastic wrap and refrigerate for at least 24 hours, and up to 2 days, before baking.

  3. When ready to bake, position one oven rack in the top third and one in the bottom third, then preheat to 375°F. Line 2 large rimmed 18x12-inch baking sheets with parchment. Place 6 chilled dough scoops on each sheet, spacing them at least 4 inches apart since these cookies spread generously. Slide both sheets into the oven at once and bake 20 to 22 minutes total, reversing the sheets top to bottom and front to back halfway through, until the cookies are golden. Cool and reline the sheets before repeating with any remaining dough. Transfer the finished cookies to wire racks and let them cool completely before storing in airtight containers at room temperature for up to 3 days.

Tips from the kitchen

  • The 10-minute egg beating step isn't for show. A fully dissolved sugar base means cookies that spread evenly and bake with a tender crumb, not a gritty one.
  • Scoop dough exactly 1/4 cup at a time and chill at least 24 hours. Cold dough spreads predictably and resists over-browning on the undersides.
  • Reverse the sheets halfway through baking and rotate them between the racks. Even ovens have hot spots, especially when running two sheets at once.
  • Dried blueberries won't weep into the dough the way fresh ones would. If you skip them, add the same weight in chocolate chips or chopped dried apricots.

Variations

  • Brown butter version: Melt butter, cool to room temperature, then beat with sugars and corn syrup. You'll lose some fluff but gain nuttiness.
  • White chocolate and blueberry: Swap Milk Crumbs for chopped white chocolate and add a half teaspoon of lemon zest to the dough.
  • Savory angle: Reduce sugar by 1/4 cup, add 1 teaspoon thyme, swap blueberries for toasted sunflower seeds and a pinch of cardamom.
  • No stand mixer: Use a wooden spoon and strong arm for the creaming, then a hand mixer on medium speed for the eggs and final mix.

Make ahead and storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. These don't freeze well because of the cream element, so eat them fresh.