by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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
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
Serves: 24
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.
Love these cookies! I make them all the time! The only thing I add is an extra 1/4 to 1/2 a cup of butter. Thins out the dough and makes folding a breeze! I also pop the freshly rinsed and dried blueberries in the freezer for about 5-7 mins so the hold their shape better!
I found that if I lightly coat the blueberries with flour they mix into the batter easily.These cookies are delicious.
My family is in LOVE with these. The batter without the blueberries is a really good base that can be used to make other cookies… My grandsons are loosing their mind over these.
I have made these cookies several times, once for family, second time for book club and last for a cookie smack down, where they won a prize for the tastiest cookie. They are delicious and beautiful.
These are now officially my favorite cookie (& I’ve been baking hundreds of types of cookies for the last 30 years). Question for you: Can these be frozen? I tend to bake weeks before holidays & have always frozen my cookies – all types. Some require special treatment but they all work. I’m skeptical of these though because of the blueberries. If anyone has tried it, please let me know. Thank you.
Will these cookies keep to make them the night before? If so what is the best way to store them? Thank you!
Yes, these are great to keep over night! I would store them in an airtight container and in the refrigerator. Let me sit out about 15 minutes before serving.
These are probably the best cookies I’ve ever eaten!! I love all things blueberry and as my husband said after trying one, “I could hurt myself with those!!” These are AMAZING and if you haven’t done it yet I suggest you get up and go make a double recipe!! Thanks so much for sharing this recipe!!!❤
The first time I made these I used frozen blueberries. The cookies turned a lovely purple-blue-green color (kind of moldy looking LOL). I followed a tip that said if you thoroughly rinse & dry the frozen berries it will prevent them from bleeding into your cookies….it didn’t work! lol The dough was very thick & made it really hard to mix in the berries without crushing them some. They didn’t look very pretty but were really tasty & got eaten quickly.
The second time I made them I used FRESH blueberries……HUGE difference! I also added in a 1/4 cup of applesauce to thin the batter out some which made it much easier to fold in the berries without them getting mashed. This batch came out great! Nice pretty cookies like in the photo & they taste great, too.
Love, love the cookies! But my blueberries just smushed! I’ll try adding extra butter or applesauce so the batter isn’t so thick!
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.
O my goodness your recipes look amazing and beautiful
I guess I’ll just have to join
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.
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!
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!
Sounds great! Love your ideas! Thanks for sharing! XOXO
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.
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.
That is great to hear! I am so happy you used a wooden spoon! Thanks so much for sharing! XOXO
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!
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
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!
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.
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.
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?