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Buttery Blueberry Shortbread Cookies with Creamy Frosting

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These buttery, crumbly shortbread cookies are filled with fresh blueberries and topped with a luscious creamy frosting, perfect for a comforting and special treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh blueberries
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup granulated sugar using an electric mixer at medium speed until pale and fluffy, about 3-4 minutes.
  2. Mix in 1 teaspoon vanilla extract until combined.
  3. In a separate bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon sea salt.
  4. Gradually add the flour mixture to the butter mixture on low speed until just combined. Avoid overmixing.
  5. Gently fold in 1 cup fresh blueberries using a spatula, trying not to break them too much.
  6. Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick rectangle. Shape into a square or round shape and transfer to a parchment-lined baking sheet.
  7. Refrigerate the dough for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake chilled dough for 20-25 minutes or until edges are golden but centers remain pale.
  9. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool fully.
  10. Beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth. Gradually add 1 1/2 cups sifted powdered sugar, then stir in 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Adjust consistency with a teaspoon of milk if needed.
  11. Once cookies are completely cool, spread frosting evenly on top using a spatula or piping bag.

Notes

If blueberries bleed too much, toss them lightly in flour before folding into the dough to keep dough color uniform. Do not overmix dough after adding flour to avoid tough cookies. Chill dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for frosting and sift powdered sugar to avoid lumps. Adjust frosting consistency with milk if needed.

Nutrition

Keywords: blueberry shortbread cookies, creamy frosting, buttery cookies, easy cookies, homemade frosting, blueberry dessert, shortbread recipe

Find it online: https://coracooks.com/buttery-blueberry-shortbread-cookies-recipe-easy-homemade-frosting/