LetsCookie on May 8, 2026 8:25 pm Frosted Wildberry Cookies Wild Berry Filling 1/2 cup seedless blackberry jam 1/2 cup seedless strawberry jam 1/2 cup seedless raspberry jam 1 TB cornstarch 1 TB water Combine all three jams in a saucepan over medium heat and stir together until smooth and bring to a boil. Mix the cornstarch and water together to form a slurry, then pour into the jam mixture while stirring constantly. Cook for another 1–2 minutes until thickened and glossy. Transfer to a container and let cool completely. Using a 0.5 oz scoop, portion the filling onto a parchment-lined tray and freeze until solidified. Dough 2 sticks butter, soft 1/2 cup sugar 1 cup light brown sugar 2 eggs 1 TB vanilla extract 3 3/4 cups cake flour 2 TB cornstarch 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp fine salt Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla extract and mix until smooth. In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and fine salt. Add the dry ingredients into the wet ingredients and mix until just combined. Purple Frosting Base 2 cups powdered sugar 2 TB water 1 tsp vanilla extract Chefmaster Violet gel color 1 drop Chefmaster Royal Blue gel color Whisk together until smooth and thick but spreadable. Spread over the cooled cookies. Blue Drizzle 1 cup powdered sugar 1 TB water 1/2 tsp vanilla extract Chefmaster Sky Blue gel color Whisk together until smooth and slightly looser than the base glaze. Drizzle over the frosted cookies. Assembly & Baking Using a 1 oz scoop, portion the dough and roll into balls. Flatten each dough ball in your hand and place a solidified wild berry filling portion in the center. Wrap the dough around the filling, fully sealing the seams, then roll gently until smooth. Place onto a parchment-lined tray and freeze until solid. Bake from frozen at 350°F for 15 minutes, until lightly golden around the edges. Allow the cookies to cool completely before frosting.
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Frosted Wildberry Cookies
Wild Berry Filling
1/2 cup seedless blackberry jam
1/2 cup seedless strawberry jam
1/2 cup seedless raspberry jam
1 TB cornstarch
1 TB water
Combine all three jams in a saucepan over medium heat and stir together until smooth and bring to a boil.
Mix the cornstarch and water together to form a slurry, then pour into the jam mixture while stirring constantly.
Cook for another 1–2 minutes until thickened and glossy.
Transfer to a container and let cool completely.
Using a 0.5 oz scoop, portion the filling onto a parchment-lined tray and freeze until solidified.
Dough
2 sticks butter, soft
1/2 cup sugar
1 cup light brown sugar
2 eggs
1 TB vanilla extract
3 3/4 cups cake flour
2 TB cornstarch
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp fine salt
Cream the butter and sugars together until light and fluffy.
Add the eggs and vanilla extract and mix until smooth.
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and fine salt.
Add the dry ingredients into the wet ingredients and mix until just combined.
Purple Frosting Base
2 cups powdered sugar
2 TB water
1 tsp vanilla extract
Chefmaster Violet gel color
1 drop Chefmaster Royal Blue gel color
Whisk together until smooth and thick but spreadable.
Spread over the cooled cookies.
Blue Drizzle
1 cup powdered sugar
1 TB water
1/2 tsp vanilla extract
Chefmaster Sky Blue gel color
Whisk together until smooth and slightly looser than the base glaze.
Drizzle over the frosted cookies.
Assembly & Baking
Using a 1 oz scoop, portion the dough and roll into balls.
Flatten each dough ball in your hand and place a solidified wild berry filling portion in the center.
Wrap the dough around the filling, fully sealing the seams, then roll gently until smooth.
Place onto a parchment-lined tray and freeze until solid.
Bake from frozen at 350°F for 15 minutes, until lightly golden around the edges.
Allow the cookies to cool completely before frosting.
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