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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.
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 have used frozen, fresh & dehydrated. They all work, though the dough does turn slightly purple when blueberries soften.
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🍪
Love!!!
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 🙂
Noreen
Singapore
Do you refrigerate these?
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!