Blueberry Oddish Cookies

5 from 2 votes

Adorable, not too sweet, soft, & chewy blueberry oddish cookies decorated with melted chocolate. The cookie dough is made with freeze dried blueberry powder AND blueberry jam, making them a delicious spring/summer treat. They can be made in one bowl with a hand whisk and rubber spatula, making these Pokemon cookies an easy project for beginner bakers and kids!

Prep Time20

Cook Time11

Resting time30

Total Time1 1

Course: Dessert

Cuisine: American, Asian

Servings: oddishes

Calories: 178kcal

Author: Bianca Fernandez

Ingredients

Dry ingredients:

1 ½ cup all-purpose flour (180g)
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Wet ingredients:

½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
¼ cup granulated sugar (50g)
⅛ cup light or dark brown sugar, packed (25g)
1 tsp vanilla extract
1 egg
1 tbsp freeze dried blueberry powder (6g)
2-4 tbsp blueberry jam, see recipe notes at bottom (14g-42g)
liquid, gel, or powder food coloring (blue, green)

Decoration for face:

1 tbsp melted milk or dark chocolate
1 tbsp melted white chocolate
oil-based food coloring, see steps (pink/red)

Get Recipe Ingredients

Instructions

For the cookie dough:

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder baking soda, and salt.
In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla & egg, then mix until smooth.
Dump in all of the dry ingredients and mix until no dry spots remain.
Take about 3 tbsp of the cookie dough and place it into another bowl. Dye this dough green, which will be for Oddish's leaves.
To the remaining dough, add the blueberry powder, jam, and blue food coloring. Mix until combined, adding more blue food coloring as needed.
Cover the doughs with plastic wrap and let them rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter firm up again, yielding chewier cookies. The dough will also be easier to work with. :)
Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
Use a small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a rounded football shape and place onto lined baking tray. Repeat for about 11 more cookies, making sure you have some left over dough for the feet. Place cookies about 3 inches apart.
For the feet, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on bottoms of each Oddish.
For the leaves of each Oddish, take about ½ tbsp of green dough and split it into 3 balls. Roll each ball into short cylinders, then pinch the three pieces together at the bottom, making the tops feather out from the base. See the video in the blog post for reference.
Place the leaves on top of Oddish, repeating this step for the remaining cookies.
Bake for 9-11 minutes. For soft cookies, bake them until the edges are just set and firm. For chewier ones, bake for 1-3 more minutes.
Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.

For the Oddish faces:

You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the eyes and mouth, and a scribe for the blush.
Use melted milk/dark chocolate to draw on the eyes and mouth.
Dye the white chocolate pink or red, and use this for the blush.
If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
Enjoy!

Notes

Don't have freeze dried blueberry powder? Just add in a total of 4 tbsp blueberry jam to make up for flavor. Otherwise, add 2 tbsp jam if using the powder.
Store cookies in an airtight container at room temperature for up to a week.
To make it vegan, swap in a high quality vegan butter and vegan chocolate (suggestions listed in this blog post). Omit the egg. Follow the recipe accordingly up until you add in the dries. If the dough seems crumbly, add in a tbsp of alternative milk (2-4 tbsp total) at a time until the dough comes together. It should be thick, but scoopable. In addition, you can use a vegan chocolate brand like Pascha Chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.

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