Description
Recommended Equipment
- small pot (or microwave)
- two medium-sized bowls
- whisk
- spatula
- sharp knife
- cutting board
- cookie scoop
- parchment paper
Ingredients
Units Scale
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
- 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
