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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
- 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
Lemon Glaze:
- 1 1/2 cup powdered sugar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Milk
- 1 teaspoon vanilla
- zest of one lemon
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I guess I should have read the reviews first. Agree with the comments saying way too much flour and berries. There is no way author could have folded the berries into the play-doh consistency batter. I ended up pushing the berries into the dropped dough before baking. This recipe will not be saved.
These cookies are amazing. I haven’t tried them with the glaze yet because I am out of powdered sugar. They are like a muffin cookie combo. Mmmmmm. They are challenging to make. The dough is very stiff, even though I cut the flour by 1/4 cup. I also used 1 1/2 cup of frozen blueberries instead of two. I gave up trying to fold in berries and instead dropped dough on the pan and pushed blueberries around it. Pain but totally worth it because they are good!
I agree with Mindy, way too many blueberries and flour. Dough so stiff no way to *gently* fold in blueberries. I didn’t use all of the dry mixture and still had problems.
This recipe has too much flour and way too many blueberries.
This recipe has way too much flour and too many blueberries.
Then simply do not make this recipe and move on to one where the ingredients look acceptable to you. Why post negatively? Your comment was neither helpful nor necessary.
Then don’t make it!
Looks really tasty and easy to make. Thanks for sharing.
I can’t wait to try this recipe. My husband LOVES blueberries & will eat anything with blueberries in it. We have a blueberry farm not far from our summer place. If you’ve never gone to pick them before, you’re missing a whole lot of fun. Not to mention how reasonable they are. You don’t even have to wash them to freeze for future use. Just put them in zip lock bags.
THANKS for sharing.
Made these for our block party and they were a hit! Next time I think I will add either lemon zest or lemon juice to the cookie batter to bring out more of the lemon. Also, I used fresh blueberries and found them to be a bit challenging as they didn’t quite stick to the dough a burst a few times in my hand. Might go with frozen ones and see how that works next time.
I just made these yesterday and although they are very yummy, they did not turn out very pretty… nothing like the pictures. I used fresh blueberries and as soon as I folded in the blueberries the dough started to turn purple. Thankfully the lemon glaze helped make them more attractive. What did you do to avoid purple cookies?
These look great. Thanks for the recipe. Will be on the lookout for blueberries at the Farmer’s Market tomorrow.