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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

Ingredients 

Lemon Glaze:

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

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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65 Comments

  1. Made these cookies. They are dangerous! Meaning, had a hard time not eating them! How tasty. Brought some to work and three days later my co-workers want to know when I am going to make them again. Wonder if you could make them with strawberries. Hmmm.

  2. I loved these! I had blueberries in the fridge that I didn’t want to go bad and was searching for a cookie recipe and glad I found this! I have a question though…. how do you store them so they don’t get soggy? I put the leftovers ( I know how could that be ? Hahha) in a cake storage container and they were soggy the next day and I was so sad.

  3. I converted it to a Low Carb Low Sugar recipe using Coconut Flour, Swerve and Coconut Milk and it turned out pretty good ?
    I substituted Cacao Nibs in a few and they turned out good too!

  4. I converted it to a Low Carb Low Sugar recipe using Coconut Flour, Swerve and Coconut Milk and it turned out pretty good ?
    I substituted Cacao Nibs in a few and they turned out good too!

  5. These are very tasty but the dough is too stiff to fold anything into least of all blueberries. I made these with frozen blueberries and they still broke apart during folding and made the batter purple. Great taste, not so pretty as your picture.

  6. I have made these twice in the last week, one for a family reunion and for a work gathering. They are so simple to make and delish, I also added a smidge more milk and lemon juice to the icing to thin it out. I didn’t have any problem folding in the berries, but I used a good wooden spoon instead of a standard plastic spatula.

  7. These cookies are simply outstanding Alyssa! What a fantastic recipe to have in my portfolio. I will definitely give it a try and I am really thankful to you for sharing it!

    1. AWE! Thank you SO much!! I really appreciate that. I do love these cookies and enjoy making them often!! Thanks so much for sharing! XOXO

  8. I made these cookies and they were great. I tried them three times because I was also having trouble incorporating the blueberries into the thick batter. When I mixed the blueberries in by hand, they turned out perfect. Hope that helps. Well done Alyssa!

  9. The family looks at me with a side glance when I mention the word “bake” (that’s not a positive). Ending up in the freezer right from the oven was a wonderful thing to wake up to in the morning.

  10. Just made these cookies. I didn’t have lemons for the glaze so instead I added 2 cups of white chocolate chips. SO GOOD! This recipe is a keeper.

  11. When I made my glaze it was very thick and I had to add an extra tablespoon of lemon juice and milk to thin it out. What did I do wrong? The recipe looks like it’s 1 1/2 cups powdered sugar but is it supposed to be just 1/2 cup?

  12. 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.

  13. 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!

  14. 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.