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Perfect moist and puffy cookies with fresh blueberries bursting inside. These cookies are a mix between a blueberry muffin and a soft and chewy cookie. Drizzled in a lemon glaze, these will become a new favorite!
I am celebrating a pretty special occasion today with some of my favorite blog friends. Our friend over at Something Swanky is having a boy! So we are throwing her a virtual baby shower to celebrate. I wanted to bring some delicious cookies and these Blueberry Cream Cheese Cookies are perfect!
I was so excited to hear that Ashton is having a boy. Having two boys, I feel like I am a pro in the boy department. They are so much fun! I had to learn how to hunt for bugs, go to monster truck shows, and break a nail or two digging in the dirt. Boys are so sweet and and I can’t wait to meet Ashton’s little bundle!
As I was thinking about what to make for Ashton, I thought blue. And then it involved into something ‘blue’berry. And blueberry just happens to be perfect for this time of year. But have you ever had a blueberry in a cookie?! Whoa. like whoa. These tasted like a blueberry muffin and a cookie had a baby. Ha.
The cookie base was perfection. Soft, puffy, and chewy and the cream cheese inside was awesome. The blueberries just burst inside your mouth with every bite and kept the cookies moist and soft.
I couldn’t stop eating them they were so good. But the added lemon glaze on top was the perfect finishing touch to these cookies. Lemon and blueberry go so well together and the hint of lemon was so refreshing.
These cookies are soft and chewy and absolutely perfect. I know that you are going to love them too!
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Blueberry Cream Cheese Cookies with a Lemon Glaze
Ingredients
- 1 cup sugar
- ½ cup softened unsalted butter
- 4 ounces cream cheese
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups blueberries
Lemon Glaze:
- 1 ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 teaspoon vanilla
- zest of one lemon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
- Using a hand or stand mixer, whisk together the 1 cup sugar, ½ cup softened unsalted butter, and 4 ounces cream cheese until smooth and creamy. Add in 1 egg and 1 teaspoon vanilla and beat until just incorporated.
- In another bowl combine 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt. Beat the flour mixture into the butter mixture until incorporated. Gently fold in the 2 cups blueberries.
- Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.
To make the glaze:
- Whisk together the 1 ½ cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk, 1 teaspoon vanilla, and the zest of one lemon. Drizzle on top of cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use frozen blueberries?
Hi! Thank you for the question! Yes frozen would be fine, just don’t thaw them first. Use them frozen in place of fresh blueberries! Let me know how it turns out!
This is a very soft cookie, but delicious!! I added about 1/2 tsp lemon flavoring and doubled the milk to make the glaze easier to apply. This is a unique cookie among my others, which are mostly crunchie!
Making these for a baby shower. Need to make them two days ahead and they need to travel 3 hours. What is the best way to store them?
I would store them in an airtight container!
In the fridge before travels or no?
Made again for probably the fifth time. I always make per recipe, but bake slightly longer to give a nice golden color to the bottom. I sometimes add an extra squeeze of lemon to the glaze 🙂
You need patience when folding in the fresh blueberries. Always delicious and everyone loves them!!!
The taste and texture of the cookies were awesome. I found by spreading cooking spray on my hands I was able to make cookie balls so much easier than tablespooning it. I used 2 tablespoons of milk because it needed it in order to drizzle the icing. I think next time I make these I will press the blueberries into the dough ball. It was not easy to incorporate them into the mix.
Used this recipe for a cookie exchange. Folks thought they were scones! But very tasty. As a previous comment stated – the dough was very thick and I’m thankful I have a powerful Kitchen-Aid mixer. I tried folding the blueberries into the dough and that was difficult. I finally donned disposable gloves and manipulated the dough and even used them for forming the cookies because using a tablespoon to dip out the mixture was taking too much time. Of course maybe it was because I was using a plastic measuring tablespoon – not sure if you meant some other kind of spoon. Not sure if my oven is on the fritz but the cookies took about 15 minutes to get close to being brown. The glaze was too thick and I kept adding milk to thin it out enough to drizzle. I also added yellow food coloring because it looked more gray than white because of the vanilla extract. BTW why not use lemon flavoring to add more punch to the glaze? The cookies were a hit at the exchange – the ladies appreciated a healthy cookie! LOL! I’m glad I’m an experienced cook because I knew how to tweak and adjust the directions and ingredients to make it work.
You can definitely add in some lemon flavoring! That’s a great idea!
I too think they are like scones. I used a slightly larger scoop because that was what I have on hand. The texture was soft and yummy. Will make them again with a smaller scoop next time. I love them for a family “Brunch” when visiting me. A sweet addition to the table. ?