Sourdough Blueberry Cookies

Indulge in the delightful allure of sourdough blueberry cookies, lavishly crowned with lemon cream cheese icing. With crispy edges and a soft centre, these sweet blueberry sourdough cookies utilise 100g of sourdough starter to ferment the dough before you bake it.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 15

Fermentation Time 1

Total Time 1 25

Servings Cookies

Calories 250kcal

Equipment

2 Cookie Trays
1 Cookie Scoop

Ingredients

100 g Butter (melted - I used salted butter)
100 g Brown Sugar
1 Egg
5 g Vanilla Extract
100 g Sourdough Starter
170 g All Purpose Flour
50 g Oats
5 g Baking Soda
3 g Salt
90 g Dried Blueberries
1 Lemon (zest and 15g juice only)

Frosting

100 g Cream Cheese (softened at room temperature)
40 g Butter (softened at room temperature)
240 g Powdered Sugar
15 g Lemon Juice

Instructions

Before you start making the cookie dough, add the dried blueberries, lemon zest and lemon juice to a bowl. Stir to combine and leave to sit while you get the other ingredients organised.
To a medium sized mixing bowl, add the melted butter, brown sugar, egg and vanilla extract. Whisk until lighter in color and texture.
Now, add the sourdough starter to the mixture and whisk again to combine. You're looking for a light and fluffy mixture.
To the top of this mixture, add the all purpose flour, rolled oats, baking soda, salt and the dried blueberry and lemon mixture. You might see the baking soda fizz as the lemon juice hits it.
Mix everything together with a spatula until well combined. Cover with a plastic cover and place into the fridge for around 2 hours. You can leave the mixture to ferment for up to 24 hours if you like.
When you're ready to bake the cookies, preheat the oven to 170C (340F). Line two cookie sheets with parchment paper and grab a cookie scoop.
Scoop out portions of dough that weigh around 40g (I made 16 cookie dough balls weighing 40g each). Put each ball of dough onto the cookie sheet and push down a little with your fingers to flatten.
Place the trays of sourdough blueberry cookies into the oven and bake for 15 minutes or until the edges are golden but the middle is still soft.
Remove them from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to fully cool.

Frosting

To make the frosting, add the cream cheese, butter, powdered sugar and lemon juice to the bowl of a stand mixer and whisk together until light and creamy.
Once the cookies have cooled completely, spread liberally with icing and allow a few hours for the icing to "set" before serving.

Notes

Blueberries

I avoid using frozen blueberries, particularly as this recipe is fermented. They tend to bleed once they defrost and can make the sourdough blueberry cookie dough too soft. The addition of the lemon zest and lemon juice makes these lemon blueberry cookies pop! It really enhances the blueberry flavor!

Flavor Variations

While these sourdough blueberry cookies are perfect just as they are, there are a few things you could do to change them up a little, depending on the occasion!

Add 200g of white chocolate chips to the cookies (lemon and white chocolate actually go really well together). I like to just use a simple lemon glaze on these rather than the lemon cream cheese frosting if I'm using white chocolate chips.

Swap the lemon zest and lemon juice for orange zest and orange juice for a different citrus twist.

Swap the vanilla extract for almond extract when baking these sourdough cookies.

Nutrition