Cream Cheese Blueberry Cookies, With Lemon Glaze
The taste of summer in a cookie. Sweet bluberry flavor, with a zing of lemon
Servings 15 servings
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.