Just like my delicious blueberry muffins, which you can find here. These are the most perfect cookies to finish a summer dinner.
The best Cream Cheese Cookies
If you’re a blueberry muffin lover, you will definitely love these cookies. They remind me of a delicious blueberry muffin, that got turned into a cookie and topped with a lemon glaze. The cream cheese in this recipe adds a deliciousness and a softness to these cookies. It also makes them a little taller and helps them hold their shape right out of the oven. I love the combination of the cream cheese and the berries. I think they make the perfect pair and once they’re topped with the lemon glaze, it becomes perfection! These are one of my favorites!. Here are some key points to help you succeed in making these cookies.
- Use room temperature butter, cream cheese, and egg.
- Don’t over mix the flour.
- To keep from breaking the blueberries into the dough, fold them in carefully with a rubber spatula.
- For a more evenly shaped cookie, use a medium sized cookie scoop.
- For this recipe, I suggest using fresh berries. The moisture from frozen berries will seep into the dough and make the dough a little runny.
Happy Baking,
Molly
Recipe
Cream Cheese Blueberry Cookies, With Lemon Glaze
Ingredients
For the cookies
- 1 cup granulated sugar
- 4 ounce cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
for the glaze
- 1½ cup powder sugar
- 1 teaspoon lemon juice
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
For the cookies
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray. Set aside.
- In a stand sized mixing bowl, fitted with the paddle attachment, beat the butter, cream cheese, and sugar on high for 2 minutes. Scrape down the sides, and beat again for 30 more seconds.
- Add in the egg and beat again on medium speed for 20 seconds. Scrape down the sides and beat again for 20 seconds more.
- Add the vanilla and mix on low until combined.
- Add the flour, baking soda, baking powder, and salt all at once. Mix on low until just combined (it’s okay if the flour hasn’t combined all the way).
- Fold in the blueberries with a rubber spatula being careful not to break them.
- With a cookie scooper, scoop the dough onto the prepared pans and bake for 10-12 minutes.
- While the cookies are in the oven, make the glaze by whisking all of the glaze ingredients into a small bowl until fully combined.
- Once the cookies are out of the oven, let them cool for 15 minutes and then add the glaze by simply using a spoon and drizzling it over the cookies.
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