Blueberry Oddish Cookies
Whimsical **Blueberry Oddish Cookies** blending nutty browned butter and bursty blueberry — adorable, fun, and utterly delicious.
Equipment
- Saucepan
- Mixing bowls
- Baking Sheets
- Parchment Paper
Ingredients
Cookie Dough Base
- 1 cup unsalted butter to be browned
- ⅓ cup granulated sugar
- ¾ cup brown sugar packed
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp freeze‑dried blueberry powder
Fruit & Decoration
- ¼ cup blueberry jam or preserves
- ¼ cup fresh or frozen wild blueberries optional, toss in flour
- green icing / fondant for leaf & face details
Instructions
- Brown the butter in a saucepan over medium heat until nutty and golden.
- Allow browned butter to cool slightly, then whisk in granulated and brown sugar.
- Add egg, egg yolk, and vanilla; mix until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and blueberry powder.
- Fold dry mix into wet mixture until just combined.
- Gently fold in blueberry jam and optional blueberries.
- Chill the dough for at least 1 hour.
- Preheat oven to 175 °C (350 °F). Shape dough into Oddish‑style cookies on prepared baking sheets.
- Bake 10–12 minutes until edges are lightly golden; centers will remain soft.
- Let cookies cool fully, then decorate leaves and faces with green icing or fondant.
Notes
Chilling the dough helps the shapes hold and deepens flavor. You can swap jams or adjust berry types as you like.