Sugar Cookies with Wild Blueberry Buttercream
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.
- 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
- 3/4 cup butter
- 1/2 cup shortening
- 5 cups icing sugar
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.
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.