Sugar Cookies with Wild Blueberry Icing

Recipe by Nicole Masson for Wyman's

Prep Time: 30 minutes

Cook Time: 10 minutes

Chill Time:  2 hours

Yield:  24 cookies

Ingredients:

For the Wild Blueberry Icing:

• 1 tablespoon Wyman’s Wild Blueberry Powder
• 1 ½ cups powdered sugar
• 2-3 tablespoons milk
• 2 teaspoons light corn syrup
• ¼ teaspoon pure vanilla extract

For the Sugar Cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions: 

1. In a medium bowl, whisk together the flour, baking powder and sea salt. Set aside.
2. In a large bowl using a mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add in the egg and vanilla extract, beat until combined.
3. Gradually add the dry ingredients into the wet ingredients. Mix on low speed until combined. Separate the dough into 2 and wrap each in plastic wrap. Refrigerate for 2 hours.
4. Preheat the oven to 350°F and prepare 2 large baking sheets with parchment paper. 
5. Remove the dough from the refrigerator. Roll out the dough on a lightly floured work surface using a rolling pin until it’s ¼” thick. Using your favorite cookie cutter shapes, cut into shapes and place 1” apart on the prepared baking sheets. Re-roll the remaining dough and cut into shapes.
6. Bake 10-12 minutes, or until the cookies are set and just beginning to turn brown around the edges. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
7. Make the Wild Blueberry Icing. In a bowl, whisk together the powdered sugar, blueberry powder, milk, corn syrup, and vanilla extract until combined. Add a splash more milk or a tablespoon more powdered sugar, as needed for desired consistency.
8. Once the cookies have cooled, decorate them with the blueberry icing. Icing will set completely within a few hours.