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White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting


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  • Author: Kimberly
  • 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

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

BUTTERCREAM

  • 200 grams butter
  • 300 grams powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp blue spirulina powder

Instructions

  1. 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.
  2. In another bowl, mix together the flour, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
  8. 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