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Berry Smash Cookie
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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
Cook Time24 minutes
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.