Recipe by Nicole Masson for Wyman's
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Yield: 24 cookies
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
- In a medium bowl, whisk together the flour, baking powder and sea salt. Set aside.
- 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.
- 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.
- Preheat the oven to 350°F and prepare 2 large baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Once the cookies have cooled, decorate them with the blueberry icing. Icing will set completely within a few hours.