Lemon Blueberry Cookies
These soft and tender lemon blueberry cookies feature fresh blueberries, zingy lemon zest, and a gooey cream cheese filling, topped with a sweet lemon glaze that brings it all together.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ cups flour
- ¾ cup cake flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold, cubed
- ¾ cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon lemon zest feel free to add more for more lemon flavor
- 1 teaspoon vanilla extract or lemon extract for more flavor
- 1 cup fresh blueberries
- 4 oz cream cheese softened
- ⅓ cup powdered sugar for cream cheese filling
- 1 teaspoon vanilla for cream cheese filling
- pinch salt for cream cheese filling
- 1 ¼ cups powdered sugar for glaze
- 3 tablespoon lemon juice for glaze
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flours, cornstarch, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together cold cubed butter and sugar until light and fluffy.
- Add egg and egg yolk, lemon juice, lemon zest, and vanilla. Mix until combined.
- Slowly mix in the dry ingredients just until combined. Do not overmix.
- Gently fold in the blueberries to keep them whole.
- Portion 2-Tbsp dough balls, slightly flatten, fill with about 2 teaspoon cream cheese filling, then seal into a ball again.
- Place dough balls on baking sheet and bake for 10-12 minutes until edges are golden and centers are set.
- Let cookies cool 5 minutes on tray, then transfer to wire rack. Once cool, drizzle with lemon glaze and enjoy.
Notes
For best results, store cookies in an airtight container in the fridge for up to 1 week. Add the glaze just before serving for freshness.