These cookies taste like a cheesecake in cookie form. It gives you the tangy, richness you expect all packed into a handheld snack. Add blueberries for freshness and its hard to thing of a better snack for when the weather heats up, or anytime you have blueberries in the fridge. The thing that really amps up these cookies is the addition of lemon. Lemon is blueberry’s best friend especially when you use both the zest and the juice. The juice adds the acid necessary to balance out the sweetness of the berries, while the zest imparts the true lemon flavor. We can’t get enough!

Best Blueberry Cream Cheese Cookies

YIELDS: 20

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE COOKIES

• 1 c. granulated sugar
• 1/2 c. (1 stick) butter, softened
• 4 oz. cream cheese, softened
• 1 large egg
• 1 tbsp. lemon juice
• 1 tbsp. lemon zest
• 2 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cornstarch
• 1/4 tsp. kosher salt
• 2 c. blueberries

FOR THE LEMON GLAZE

• 1 c. powdered sugar
• 1 tbsp. cream
• 1 tbsp. lemon juice
• Zest of 1 lemon

DIRECTIONS

1. Make cookies: Preheat oven to 350°. Line two baking sheets with parchment paper. In a large bowl, cream together sugar, butter, and cream cheese until fluffy. Scrape down sides, then add egg, lemon juice and zest. Beat until combined.
2. In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.
3. Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.
4. Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice and zest. Drizzle on top of cookies.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!