Sugar Cookies with Wild Blueberry Buttercream

Sugar Cookies with Wild Blueberry Buttercream

Alain Bosse, The Kilted Chef
Filling classic sugar cookies with rich and wild buttercream, takes them to a whole new level. These colorful centerpiece snacks are the perfect addition to any gathering or a fun project for the whole family.
Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Servings 24 cookies

Ingredients
  

Sugar Cookies

  • 1 cup white sugar
  • 1 cup butter
  • 3 eggs
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 2 Tbsp maple sugar

Wild Blueberry Filling

  • 1 cup wild blueberries
  • 1/3 cup wild blueberry juice
  • 1 Tbsp maple syrup

Buttercream

  • 3/4 cup butter
  • 1/2 cup shortening
  • 5 cups icing sugar

Instructions
 

Sugar Cookies

  • Preheat oven to 350F
  • Cream together the butter and the sugar, add the eggs one at a time beating just to incorporate.
  • Combine flour, baking soda and cream of tartar and add to the wet ingredients. Wrap dough with saran wrap and refrigerate for 1⁄2 hour.
  • Place dough on a floured surface and roll to a 1⁄4 inch thickness. Cut into desired shapes and place on a parchment-lined baking sheet. Sprinkle cookies with maple sugar.
  • Bake for 13 minutes. Cool slightly then transfer to a wire rack and pipe buttercream onto one sugar cookie and top with another.

Wild Blueberry Filling

  • Place the blueberries, maple and juice in a medium-sized pot and cook over medium heat until the liquid had completely reduced.

Buttercream

  • Place the butter and shortening in the bowl of a stand mixer, mix on high speed until airy scraping the sides as you go.
  • Incorporate the icing sugar 1 cup at a time, beating well after each addition.
  • Gently fold Blueberry Filling together with buttercream mixture. Add additional icing sugar if needed.
Keyword cookie, sugar cookie
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