Try this Blueberry Cream Cheese Cookies recipe
- 1 teaspoon baking soda
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 4 oz cream cheese softened
- 2 cups blueberries
- 1/2 cup butter (1 stick) softened
- 1 cup powdered sugar for lemon glaze
- 1 tablespoon cream for lemon glaze
- 1 tablespoon lemon juice for lemon glaze
- zest of one lemon for lemon glaze
- Carbohydrate 16.0069722181921 g
- Cholesterol 58.3956450830043 mg
- Fat 18.0482595090452 g
- Fiber 0.813125023331804 g
- Protein 2.65680201265955 g
- Saturated Fat 11.0279792495046 g
- Serving Size 1 1 Serving (68g)
- Sodium 340.718139083714 mg
- Sugar 15.1938471948603 g
- Trans Fat 1.55939328504401 g
- Calories 234 calories
Step-by-step
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, cream together sugar, butter, and cream cheese until fluffy. Scrape down the sides, then add egg, lemon juice, and zest. Beat until combined.
- In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in the blueberries.
- Using a large cookie scoop, scoop dough (about 3 tablespoons) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 13-15 minutes. Let cool.
- Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice, and zest. Drizzle on top of cookies.
Standard measurements on a recipe card rarely reveal how much moisture fresh fruit introduces into a thick dough. Two cups of blueberries contain enough trapped water to transform crisp edges into soggy rounds if the berries are not folded with extreme care. Tossing fruit into flour prior to mixing provides a slight barrier, yet the primary defense lies in preventing broken skins during incorporation. Softened butter and four ounces of cream cheese must be beaten thoroughly with granulated sugar to aerate the fats, establishing a stable matrix that supports heavy fruit without collapsing during baking at 350 degrees.
Overmixing flour remains the quickest route to tough textures. Dry components should enter the wet base only until incorporated, stopping the moment white streaks disappear to prevent gluten overdevelopment. Incorporating one tablespoon of lemon juice alongside zest introduces acid that brightens the palate while interacting with baking soda for chemical leavening. Cornstarch absorbs excess liquid released by the berries as heat rises, tightening the crumb structure so individual portions hold their shape on the parchment paper during the thirteen to fifteen minute baking window.
Yielding twenty portions requires spacing dough balls generously across baking sheets because butter and cream cheese spread before the structure sets. Letting baked batches cool completely prevents the powdered sugar glaze from melting entirely into the surface upon application. Whisking the glaze with one tablespoon of cream and fresh citrus juice creates a viscous drizzle that hardens slightly as it sets, providing structural contrast to soft interiors.
Protecting these baked goods from rapid staling requires airtight storage at room temperature for up to two days, or refrigeration due to the perishable dairy content in the dough and glaze. Excess moisture accumulation inside sealed containers can be mitigated by placing a paper towel at the base of the storage vessel to absorb condensation.
