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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!

Blueberry cream cheese cookies with a glaze resting on a white paper.

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!

Ashton Baby Shower virtual invitation.

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.

Stack of blueberry cream cheese cookies.

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!

Close up on two blueberry cream cheese cookies.



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Blueberry Cream Cheese Cookies with a Lemon Glaze

4.91 from 11 votes
By: Alyssa Rivers
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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Cookies


Lemon Glaze:


  • 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.


Calories: 170kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 122mgPotassium: 49mgFiber: 1gSugar: 17gVitamin A: 198IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    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!!!

  2. 5 stars
    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.

  3. 5 stars
    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.

    1. 4 stars
      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. 😋