Aka – Blueberry white chocolate sandwich cookies with lemon buttercream
So, awhile ago I declared my intention on twitter to create email cookies. I’ve been messing around with several recipes and I finally figured the Yahoo cookies out, so I’m here to share it.
Bear with me here, my email geek is going to come out. So, the idea behind these cookies is that Yahoo is purple. And when you code an email for Yahoo, if you want it to be responsive, you have to put the styles between the <body> tags (or put another head tag in, but Marketo doesn’t let you keep an extra head tag because of course not, so yeah. Extra responsive styles in the body). So the lemon buttercream is the sweet, sweet styles that we’re putting between the body tags (the cookies). And they’re blue instead of purple because that’s as close as I can get. The sugar was purple though, so they were purple at one point in their lifetime.
These cookies went through lots of iterations before I landed on the final recipe. I started from a vegan recipe that I tried to make not vegan because I’m not vegan and they turned out more like blueberry muffins. So then I tried a sugar cookie version that I added blueberry compote to, but they were way off.
Then I had an epiphany (I’m not sure why it took me that long to get to this point). I realized I should probably start with a chocolate chip recipe, because white chocolate chips, duh. But that wasn’t quite right either. The molasses was coming through pretty strong and you almost lost the blueberry flavor all together. At least with that I could identify what was wrong. Instead of using brown sugar (molasses and granulated sugar) I made blue sugar and used that (blueberry syrup and sugar). And poof. Delicious cookies just the way I wanted them.
I’m going to warn you, this gets complicated, so if you want simple cookies this is not the recipe for you. Keep your eyes peeled for my Outlook cookies. Those are relatively simple and delicious as well.
The blueberry syrup
¼ cup frozen blueberries
4 tsp water
2 tsp sugar
2 ¼ cups all purpose flour
2 ¼ tsp cornstarch
1 tsp baking soda
1 ½ sticks butter (12 tablespoons)
¼ granulated sugar
1 cup blueberry sugar
1 egg + 1 egg yolk
1 tbsp vanilla extract
½ cup freeze dried blueberries finely ground
1 cup white chocolate chips
1 stick butter, room temperature
3 cups confectioners’ sugar (aka powdered sugar)
1 ¼ tsp fresh lemon juice
1 tsp lemon zest
1 tbsp heavy whipping cream
1 pinch of salt
- Preheat the oven to 350°F
- Make the blueberry sugar.
- First you make the blueberry syrup: put all the ingredients in a small sauce pan on the stove and heat on medium high heat. Mash the blueberries once they are soft enough to mash. Continue heating, stirring occasionally, until the mixture starts to bubble.
- Lower the heat and stir continuously until the mixture is nice and thick. You’re going for something akin to molasses. I think it took about 5 minutes, but maybe more. I’ll update this the next time I make them. Remove from heat once you’ve got a nice thick syrup.
- Press the mixture through a strainer to remove all the blueberry skins (unless you want the skins. I’m on team no pulp, so I applied that preference here).
- Mix 1 tbsp of blueberry syrup with 1 cup of granulated sugar. If you need more syrup, go ahead and repeat steps 1 – 3 (and then make a note to double it the next time). You can mix them in a food processor if you want to, but I usually just use a spatula and mix it until it’s uniform. It looks like brown sugar (except purple) when you’re done.
- Now that you have the blueberry sugar, you’re all set to make the cookies:
- In the bowl of a stand mixer, mix the butter with the paddle attachment on medium speed for about 2 minutes.
- While that’s going, measure out the 1/2 cup freeze dried blueberries and grind to a fine dust (I used our coffee grinder and cleaned it out really well before and after.)
- After the 2 minutes is through, add the blueberry sugar, granulated sugar, and ground freeze dried blueberries and mix for about 4 minutes on medium speed.
- While those are mixing, combine the flour, cornstarch, baking soda, and salt in a medium bowl and whisk together. Set aside.
- After the 4 minutes is through, scrape down the sides and then add the eggs and vanilla and mix until fully incorporated, about 2 minutes.
- Scrape the sides again and add half of the flour mixture and mix on low until just combined (about 15-30 seconds). Add the 2nd half of the flour mixture and mix until combined again. Scrape the bowl and add the white chocolate chips and mix for about 15 seconds.
- Refrigerate the dough for 2 hours to overnight.
- Scoop the cookie dough on to a lined baking sheet in about 1/2 tbsp sized balls.
- Bake the cookies for 8-10 minutes. Remove from oven and let cool on the cookie sheet and then transfer to a wire rack
- Making the buttercream:
- In a stand mixer fitted with a whisk attachment, beat the butter until smooth and creamy, about 2 minutes.
- Scrape down the sides and add the confectioners’ sugar. Mix on low (you can put a towel over you mixer to avoid the sugar poof). As it’s mixing, add the lemon juice, lemon zest, heavy whipping cream, and salt. Once the sugar is fully incorporated, turn the mixer up to medium speed and mix for another 3 minutes. Add confectioners sugar if the frosting is too thin, or whipping cream if it’s too thick.
- Once the cookies are cool enough, spread the buttercream in a thin layer on the bottom of a cookie and then sandwich another cookie on top.*
*My husband is not a fan of sandwich cookies. He prefers to just frost the cookies with the buttercream. You do you. Either way they’re going to taste awesome. Bask in the glory of the cookies you just created.