White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
October 22, 2024 by Kimberly
Imagine biting into soft, buttery cookies with creamy frosting that’s as vibrant as the sky. These dreamy bites combine sweet indulgence with a fun, colorful twist that feels like pure joy!
1 HOUR
30 MINUTES
EASY
VEGETARIAN
INT.
507 PER COOKIE
BUTTERY
EVERYDAY
DESSERT
ALL YEAR
ABOUT THE RECIPE
Ready to level up your cookie game? These soft, melt-in-your-mouth treats bring together creamy white chocolate and a frosting that’s as eye-catching as it is delicious. The vibrant blue spirulina frosting not only adds a pop of color but also gives a playful, natural twist to the classic buttercream. Perfect for making an impression at parties or just when you’re craving something special, these cookies are the kind of treat that feels like a celebration with every bite.
How to serve
These cookies are best served at room temperature, giving that perfect balance between a tender bite and creamy frosting. They’re ideal for a dessert table or as a show-stopping treat for a special occasion. You can serve them alongside a cup of tea, coffee, or even milk for the ultimate comfort experience. And let’s be real, they make for a pretty impressive addition to any cookie swap or holiday gathering.
How to store
To keep these cookies fresh, store them in an airtight container in the fridge for up to a 5 days. You can also freeze them (without the frosting) for up to a month and just whip up the buttercream fresh when you’re ready to serve.
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White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
- Total Time: 1 hr + 30 min
- Yield: 12 1x
Description
Recommended Equipment
- small pot (or microwave)
- two medium-sized bowls
- whisk
- spatula
- sharp knife
- cutting board
- cookie scoop
- parchment paper
Ingredients
COOKIE DOUGH
- 120 grams butter
- 100 grams brown sugar
- 100 grams white sugar
- 2 tsp vanilla extract
- 1 egg
- 220 grams all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 150 grams white chocolate
BUTTERCREAM
- 200 grams butter
- 300 grams powdered sugar
- 1 tbsp heavy cream
- 1 tsp blue spirulina powder
Instructions
- Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
- In another bowl, mix together the flour, baking soda, and salt. Set aside.
- Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
- Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
- A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
- Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
- Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
- Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.
- Passive Time: 1 hr + 20 min
- Cook Time: 12 min
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