Blueberry Cutout Cookie Recipe

Summer is the perfect season to indulge in the fresh, vibrant flavors of blueberries, and what better way to enjoy them than in a delightful batch of blueberry cutout cookies? These cookies are not only bursting with the sweet and tangy taste of blueberries but also designed to hold their shape beautifully, making them ideal for using your favorite cookie cutters.

Whether you're hosting a summer party, looking for a fun baking activity with kids, or simply craving a delicious treat, this blueberry cutout cookie recipe is sure to become a seasonal favorite.

The key to the berry flavor in this recipe is the addition of freeze-dried blueberries. To boost the flavor a little more, I threw in a coordinating emulsion for an added punch.

For the freeze-dried blueberries, I crushed mine with a rolling pin, but you could throw it in a food processor until it's a course powder. The small pieces of blueberry leave pretty specks of dark blue in the dough, which I think is a bonus touch.

Printer Friendly Version

For the printable version of this recipe, click here.

Ingredients

• 1 cup (two sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tsp blueberry emulsion (or extract)
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• 2 oz package freeze-dried blueberries (pulverized into powder)
• 3 to 3 ½ cups all-purpose flour

Instructions

Step 1      

In a mixer, cream together butter and sugar. Mix until fluffy and well incorporated.

Step 2  

Add egg, blueberry emulsion, vanilla extract, salt, baking powder, and blueberry powder. Mix until it is all well incorporated.

Step 3      

Add flour, mixing a cupful at a time, to the butter/sugar/egg/fruit mixture. Stop adding flour when the dough is non-greasy to the touch, and it should pull cleanly from the sides of the bowl. If it's still a little sticky, add a 1/4 cup of flour.

Step 4      

Roll to desired thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guesswork out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough in the fridge for at least 30 minutes.  

Step 5      

Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet.  

Step 6

Bake at 350 degrees for 7-9 minutes. Remove from the oven when the top surface looks matte with no shine. Leave the cookies to cool on the baking sheet for 10 minutes.

Step 7

Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

For decorating purposes, these cookies pair well with lemon-flavored royal icing.

Alternatively, if lemon isn't your thing, feel free to use regular vanilla royal icing. You'll be left with a delicious blueberry cookie with a nice vanilla finish.

These blueberry cutout cookies not only taste delightful but also add a pop of vibrant color to any celebration. Their beautiful, natural hue makes them especially perfect for festive occasions like the 4th of July.

For more cutout cookie recipes, be sure to explore my blog for more fun flavors year-round.