Description
Soft and chewy gluten-free brown sugar cookies topped with a smooth blueberry cream cheese frosting and a sweet blueberry drizzle.
Ingredients
For the Brown Sugar Cookies:
1/2 cup unsalted butter, melted and cooled
1 3/4 cup multipurpose gluten free flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 rounded tablespoons cornstarch
3 tablespoons water
1 1/4 cups dark brown sugar
1 1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons milk
For the Jammy Blueberries:
1/2 cup blueberries
For the Blueberry Cream Cheese Frosting:
1/4 cup unsalted butter
2 ounces cream cheese
2 cups confectioners’ sugar
1/4 teaspoon pure vanilla extract
1 tablespoon jammy blueberries (from above)
For the Blueberry Icing:
1 cup confectioners’ sugar
1 tablespoon jammy blueberries (from above)
1 tablespoon water, room temperature
Instructions
- Step 1: First, make the jammy blueberries. In a microwave-safe bowl, heat 1/2 cup of blueberries in 20-second increments, stirring and mashing with a fork after each interval until they are soft and jammy. Set aside to cool.
- Step 2: To prepare the cookie dough, whisk together the gluten-free flour, baking powder, and kosher salt in a medium bowl.
- Step 3: In a small bowl, mix the cornstarch and 3 tablespoons of water with a spoon until the mixture is thin and watery.
- Step 4: Whisk the cooled, melted butter until it is a creamy liquid. Add the dark brown sugar, cornstarch water mixture, and 1 1/2 teaspoons of vanilla extract, whisking until fully emulsified.
- Step 5: Add half of the flour mixture to the wet ingredients and whisk to combine. Then, whisk in the milk. Gently fold in the remaining flour mixture with a spatula until just combined. Do not overmix.
- Step 6: The dough will be very sticky. Cover the bowl with plastic wrap and chill in the freezer for 45 minutes.
- Step 7: Towards the end of the chilling time, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 8: Use a large cookie scoop to make 12 scoops of dough. Flatten each scoop into a thick disc and place them 3-4 inches apart on the prepared baking sheet.
- Step 9: Bake for 15 minutes. If baking in batches, keep the remaining dough discs in the fridge. When the cookies come out of the oven, immediately use a spatula to push the edges into a round shape if needed.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 11: To make the frosting, beat the 1/4 cup of butter and the cream cheese with an electric mixer until smooth, about 2 minutes.
- Step 12: Slowly add the 2 cups of confectioners’ sugar, 1 tablespoon of the cooled jammy blueberries, and 1/4 teaspoon of vanilla extract. Beat until the frosting is smooth and creamy.
- Step 13: Spread the frosting on top of the completely cooled cookies, leaving a small border visible around the edges.
- Step 14: For the icing, whisk together 1 cup of confectioners’ sugar, 1 tablespoon of cooled jammy blueberries, and 1 tablespoon of water in a small bowl until smooth.
- Step 15: Drizzle the icing over the frosted cookies. Allow the icing to harden before serving.
Notes
The recipe was tested with Cup4Cup gluten free multipurpose flour, which contains xanthan gum.
When melting the butter, do not let it bubble or brown.
Do not overmix the cookie dough, or it will become too sticky.
The cookie dough must be chilled, or it will be too difficult to handle.
Flattening the dough into discs is essential to prevent the cookies from staying in a ball shape while baking.
Letting the cookies cool on the pan for 5 minutes is crucial to prevent them from breaking.
Ensure cookies are completely cool before frosting to prevent the frosting from melting.
Let the final icing drizzle harden before eating for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American