Berry Smash Cookie

Berry Smash Cookie

I am not normally a cookie with frosting kind of girl. Give me a chocolate chip cookie any day! However, I love the combination of flavors cakebycourtney.com creates with her cakes. I noticed that smash cookies (a smashed scooped cookie that often has frosting—similar to a sugar cookie) have delicious flavor combinations, and are a happy medium between cake and cookie. When they are fresh on your countertop, they are good! But cold—or frozen—they are so good! I love that they stay soft, and yet still have a cookie texture.

Last 4^th of July, I made cakebycourtney’s Red, White, and Blueberry Cake. The berry flavors were AMAZING and I loved the play on the PATRIOTIC theme with blueberries and raspberries. I wanted to recreate that idea with this Berry Smash Cookie recipe. Add a little Americolor gel food coloring to get a rustic patriotic look with a berry taste!

Ingredients for Berry Smash Cookies:

Here’s a little explanation for some of the ingredients:

• Unsalted butter: I prefer this over salted butter! In the cookie, the butter creates a crisp outside edge. In the frosting, it contributes to the amazing taste!
• Shortening: These cookies use a little shortening to keep the cookies soft. It works like magic! In the frosting, shortening actually helps create a crust, whereas just butter stays soft longer. For a cookie, and for stacking, a little shortening really helps.
• Brown sugar: At first, I didn’t use brown sugar for this recipe. It was good, but the flavors didn’t pop. When I added a little brown sugar, the taste and texture really made a transformation!
• Sour cream: A room temperature ingredient and a substitute for not using eggs.

• Freeze-dried blueberries and Freeze-dried raspberries: If your berries come whole, just use a food processor to turn them to powder for the cookie dough.

• Americolor gel coloring: If you want a rustic patriotic look to the cookie and the frosting—use royal blue and super red.
• Cream cheese: The cream cheese frosting is optional. I liked the red, white, and blue look of the cookie, but the blueberry and raspberry flavors compliment so perfectly that they cream cheese frosting is not needed to mellow them out. In fact, many taste-testers preferred the cookie without the cream cheese frosting. You can make the choice!

• Salt: I really prefer natural or kosher salt. My recipes are created accordingly. If you are using table salt, use less! However, I do put salt in the recipes because it boosts the flavors it surrounds, and it counterbalances the sweetness. Sometimes frosting can be too sweet, the salt helps tone it down!
• White Chocolate Chips: Buy quality white chocolate chips, with some cocoa butter in them. It really makes a difference! My favorite is Ghirardelli or Guittard. I love that we can just buy quality at the grocery store now!

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make Berry Smash Cookies:

Blueberry Cookie Dough:

1. Preheat oven to 350° F (177° C) and lightly grease baking sheets.
2. Measure flour, baking powder, and salt. Whisk together and set aside. Finely crush freeze-dried fruit with food processor until powder, if needed. Set aside.
3. In mixer with paddle attachment, cream ingredients in this order, scraping bowl between each addition:
   • butter and shortening for 3 minutes on medium-high speed
   • granulated and brown sugars for 3-5 minutes on medium-high speed
   • sour cream for 1 minute on medium speed
   • freeze-dried blueberry powder for 1 minute on low speed
4. Add flour mixture all at once. On low speed, mix just until all the flour disappears.
5. Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan). Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie. Dip in sugar again before pressing each cookie.
6. Bake at 350° F (177° C) for 10 minutes. The cookie tops are barely firm. DO NOT overcook! Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Cream Cheese Frosting (optional):

1. Add all ingredients into a small-medium bowl. With hand mixer, mix until fluffy and smooth. Set aside.

Raspberry Frosting:

1. In bowl of stand mixer, cream butter and shortening until light and fluffy, about 2-3 minutes. Scrape bowl. Add powdered sugar, salt, and freeze-dried raspberry powder all at once. Mix on low speed until clumps form. Scrape bowl.
2. Add milk. Mix on low speed until milk is not splashing. Scrape bowl. Then, mix on medium-high speed until fluffy and light, about 2-3 minutes. Set aside.

Assemble Cookie:

1. When cookies are completely cool, if using—spread 1-2 teaspoons cream cheese frosting (thin layer) on tops of cookie (leaving the thin, rough edge around cookie without frosting). Spread 1 generous Tablespoon of raspberry frosting on top. Drizzle with melted white chocolate.

Serve with fresh blueberries and raspberries as you celebrate summer and the freedom we enjoy!

–Kim

Print Recipe

Berry Smash Cookie

The Berry Smash Cookie has a soft blueberry cookie base topped with a thin layer of cream cheese frosting, a generous layer of delicious raspberry buttercream, and a drizzle of white chocolate. Blueberries and raspberries are NATURALLY patriotic!

Prep Time40 minutes mins

Cook Time24 minutes mins

Course: Dessert

Keyword: blueberry, cookie, raspberry, smash cookie, strawberry

Servings: 18 cookies

Author: Kim Melanson

Ingredients

Blueberry Cookie Dough:

• ½ cup (113g) unsalted butter, room temperature
• ½ cup (113g) shortening
• 1 cup (198g) granulated sugar
• ½ cup (110g) brown sugar
• 1 cup (227g) sour cream, room temperature
• ⅔ cup (70g) freeze-dried blueberry powder
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoon salt
• 4 drops royal blue Americolor gel coloring for patriotic look
• 2 Tablespoons granulated sugar for smashing

Cream Cheese Frosting (optional for a patriotic look):

• 2 oz cream cheese
• 1 pinch salt
• ½ cup (63g) powdered sugar

Raspberry Frosting:

• ¼ cup (56.5g) unsalted butter
• ¼ cup (56.5g) shortening
• 2 cups (227g) powdered sugar
• ⅛ teaspoon salt
• ⅕ cup (35g) freeze-dried raspberry powder
• 1 ½ Tablespoons milk
• 2-4 drops super red Americolor gel coloring for patriotic look

Topping:

• ¼ cup white chocolate chips

Instructions

Blueberry Cookie Dough:

• Preheat oven to 350° F (177° C) and lightly grease baking sheets.
• Measure flour, baking powder, and salt. Whisk together and set aside.
• If not already in powder form, finely crush freeze-dried fruit with food processor. Set aside.
• In mixer with paddle attachment, cream butter and shortening on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
• Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
• Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
• Add freeze-dried blueberry powder and mix for 1 minute on low speed or until blueberry powder is evenly distributed. Add Americolor gel coloring (if using). Mix to get desired color. Scrape bowl.
• Add flour mixture all at once. On low speed, mix just until all the flour disappears. Fold mixture by hand to be sure texture is the same throughout.
• Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
• Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie. Dip in sugar again before pressing each cookie.
• Bake at 350° F (177° C) for 11-12 minutes. The cookie tops are barely firm, and the edges are not brown. DO NOT overcook! Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Cream Cheese Frosting (optional for patriotic):

• Add all ingredients into a small-medium bowl. With hand mixer, mix until fluffy and smooth. Set aside.

Raspberry Frosting:

• In bowl of stand mixer, cream butter and shortening until light and fluffy, about 2-3 minutes. Scrape bowl.
• Add powdered sugar, salt, and freeze-dried raspberry powder all at once. Mix on low speed until clumps form. Scrape bowl.
• Add milk and Americolor gel coloring (if using). Mix on low speed until milk is not splashing. Scrape bowl. Then, mix on medium-high speed until fluffy and light, about 2-3 minutes. Set aside.

Assemble Cookie:

• When cookies are completely cool, if using—spread 1-2 teaspoons cream cheese frosting (thin layer) on tops of cookie (leaving the thin, rough edge around cookie without frosting).
• Spread generous Tablespoon of raspberry frosting on top.
• Drizzle with melted white chocolate.