If you’ve ever stared at your sourdough discard and thought, “What now?”, you’re about to fall in love. These blueberry sourdough cookies are soft in the center, lightly crisp at the edges, bursting with juicy blueberries, and finished with a silky cream cheese frosting that feels like a bakery secret.
They’re not just cookies. They’re the perfect mix of rustic sourdough charm and dessert-level indulgence.
Let’s dive in.
If you enjoy experimenting with discard desserts, you’ll also love exploring Sourdough Cookies Recipes to Try This Year, where you can discover even more inventive cookie ideas.
Table of Contents
Blueberry Sourdough Cookies with Cream Cheese Frosting
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop (optional)
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, sourdough discard, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries, being careful not to crush them too much.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-14 minutes, until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- In a clean bowl, beat the cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
- Once the cookies are completely cool, spread frosting evenly over each cookie.
Notes
- Calories: 210
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Fiber: 1g
Why You’ll Love These Blueberry Sourdough Cookies
The Magic of Sourdough in Cookies
Sourdough in cookies? Yes. And it’s brilliant.
The discard adds a subtle tang that balances the sweetness beautifully. Think of it like adding a squeeze of lemon to a dessert, it sharpens everything and makes flavors pop.
Plus, it gives the cookies an incredibly soft, almost cake-like interior while keeping those golden, slightly crisp edges.
If you’ve tried other discard variations, such as Sourdough Discard Banana Cookies Recipe, you already know how discard transforms texture.
Sweet and Tangy Blueberry Flavor
Blueberries are little flavor bombs. When baked, they burst and swirl into the dough, creating streaks of purple and deep berry pockets. Some bites are sweet. Some are tangy. Every bite is interesting.
It’s like a blueberry muffin and a cookie had the perfect dessert baby.
Cream Cheese Frosting That Melts in Your Mouth
Now let’s talk frosting.
Cream cheese frosting adds richness, tang, and smoothness. It complements the sourdough’s subtle acidity and enhances the blueberry flavor. Spread thick or keep it light, either way, it transforms these cookies into something special.
If you love frosted sourdough cookie variations, you should also explore Sourdough Red Velvet Cookies with Frosting for another soft and rich option.
Ingredients You’ll Need
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard (unfed is fine)
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
Simple pantry ingredients. Nothing fancy. That’s the beauty.
If you enjoy blueberry-based sourdough desserts, you might also love Sourdough Discard Blueberry Muffins for a fluffy breakfast option or Lemon Blueberry Sourdough Bread for a bright, citrus-forward twist.
Step-by-Step Instructions
Preparing the Dough
- Cream butter and sugars together until light and fluffy.
- Mix in egg, sourdough discard, and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually combine dry ingredients with wet ingredients.
Don’t overmix, just until combined.
Adding the Blueberries
Gently fold in blueberries. If using frozen, don’t thaw them first. This prevents streaking and over-wet dough.
Some berries may break, that’s okay. Those purple swirls are gorgeous.
Baking the Cookies
- Scoop dough onto lined baking sheets.
- Bake at 350°F (175°C) for 12-14 minutes.
- Edges should be golden, centers slightly soft.
Let them cool completely before frosting.
Making the Cream Cheese Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Whip until creamy and spreadable.
Frosting and Serving
Spread frosting generously on cooled cookies. Swirl it with the back of a spoon for that rustic finish.
For more desserts featuring cream cheese frosting, you can check out Carrot Cake with Cream Cheese Frosting to see how frosting texture changes across baked goods.
Tips for Perfect Blueberry Sourdough Cookies
Fresh vs Frozen Blueberries
Fresh give cleaner pockets. Frozen create more dramatic color streaks. Both work beautifully.
Preventing Over-Spreading
Chill the dough for 30 minutes if your kitchen is warm. This helps maintain thickness.
Getting the Perfect Texture
Underbake slightly. They’ll continue setting on the baking sheet.
Variations to Try
Lemon Blueberry Sourdough Cookies
Add lemon zest to brighten everything. It takes the flavor to another level.
White Chocolate Blueberry Cookies
Fold in white chocolate chips. Creamy meets fruity, it’s magical.
Frosting-Free Rustic Style
Skip the frosting and sprinkle coarse sugar before baking for a crinkly top.
How to Store and Freeze
Storing at Room Temperature
Store unfrosted cookies in an airtight container for 3 days.
Refrigeration Tips
Frosted cookies should be refrigerated. Let them sit at room temp before serving.
Freezing Instructions
Freeze unfrosted cookies for up to 2 months. Frost after thawing.
Common Mistakes to Avoid
- Overmixing the dough
- Overbaking
- Adding too many blueberries
- Frosting warm cookies
Serving Ideas and Pairings
Pair with:
- Fresh coffee
- Iced vanilla latte
- Lemon tea
- A glass of cold milk
They’re perfect for brunch tables, bake sales, or cozy afternoons.
FAQs
Can I freeze blueberry sourdough cookies with frosting?
Yes, but freeze them unfrosted for best texture. Frost after thawing for smoother results.
Why are my blueberry sourdough cookies flat?
Common reasons include:
Butter too warm
No chilling time
Too little flour
Overmixed dough
Chilling the dough helps maintain structure.
Can I make the sourdough cookies dough ahead of time?
Yes. Refrigerate for up to 24 hours before baking.
How do I make blueberry sourdough cookies thicker?
Chill the dough and slightly reduce butter by a tablespoon.
Can I use dried blueberries instead?
Yes. Soak dried blueberries in warm water for 10 minutes, then drain well before mixing into dough.
These blueberry sourdough cookies are soft, tangy, sweet, and slightly indulgent, especially with that creamy frosting on top. They turn simple sourdough discard into something that feels intentional and special.
They’re comforting, colorful, and impossible to eat just one.
Bake a batch and watch them disappear.
