Blueberry Sourdough Cookies with Cream Cheese Frosting
Soft, bakery-style blueberry sourdough cookies with golden edges and tender centers, bursting with juicy blueberries and topped with smooth, tangy cream cheese frosting. A perfect way to use sourdough discard in a sweet and indulgent dessert.
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
Nutritional Information (Approximate Per Cookie)
- Calories: 210
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Fiber: 1g
