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!
Blueberry Cream Cheese Cookies with a Lemon Glaze
- 1 cup sugar
- 1/2 cup butter softened
- 4 oz cream cheese
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups blueberries
- 1 1/2 cup powdered sugar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Milk
- 1 teaspoon vanilla
- zest of one lemon
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
- In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until incorporated.
- In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until incorporated. Gently fold in 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 powdered sugar, lemon juice, milk, vanilla and lemon zest. Drizzle on top of cookies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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. 😋
This is my go to cookie for holidays and cookie exchanges!
This was very disappointing. I was hoping for a pretty, light cookie. But I had an awful time working with this dough and incorporating the blueberries. Never really was able to do that. Cookies came out looking more like a rough biscuit. And the “glaze” was a frosting, not something that can be drizzled. Maybe needed more milk added. Tasted good but not at all what I wanted for my husband’s memorial service reception. Not sure what I did wrong. Don’t think I will be keeping this one. Will be interested to see how guests react.
Has anyone tried the recipe with frozen berries?
I add about a cup of white choc chips to your recipe. Everyone begs for these cookies.
These are good cookies ya’ll.
These cookies are absolutely delicious 😋 My husband said they are the best cookies he has ever eaten and he is quite the cookie monster🍪
Hi from Singapore!!
Tried this recipe because it has all of my favourite things. Cream Cheese, Blueberries, Lemons!!! Love that its crumb -free. I used dried blueberries instead of fresh ones thou and can’t stop licking on the dough! Baked a batch of these lovely cookies for my husband and I to bring to the office before we break for Xmas holidays and it was a hit till I have some of them requesting for me to make these available for sale over the Xmas last year!!
Thank you for such a wonderful recipe 🙂
Do you refrigerate these?