Lemon Blueberry Cookies
User Reviews
4.8
141 reviews
Excellent
Lemon Blueberry Cookies
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Lemon Blueberry Cookies baked to perfection with a ooey-gooey cream cheese filled center.
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Ingredients
- 1 1/2 cups flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cubed
- 3/4 cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. lemon zest (feel free to add more for more lemon flavor)
- 1 tsp. vanilla extract (or lemon extract for more lemon flavor)
- 1 cup fresh blueberries
Cheesecake filling
- 4 oz. cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp. vanilla
- pinch of salt
Lemon Glaze:
- 1 1/4 cup powdered sugar
- 3 Tbsp. lemon juice
Instructions
- Preheat the oven to 400° F. Line parchment paper or silicone baking mats on 2 baking sheets and set aside.
- Make the cheesecake filling first: beat ingredients in a bowl until smooth with a hand mixer. Place in the refrigerator to chill before filling each cookie to make it easier to work with or you can also drop by 2 tsp. sized scoops onto a wax paper lined plate or baking sheet and transfer to the freezer to chill while you make the cookie dough.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Then add in the egg, egg yolk, lemon juice, lemon zest and vanilla extract.
- Gradually add in the dry ingredients. Turn off the machine and gently stir in the blueberries.
- Portion the cookie dough into 6 large cookies or 12 smaller cookies. Use lightly floured hands if needed, dough may be sticky.
- Flatten each dough ball a little and place ~2 tsp. cream cheese in the center. Form the dough back into a ball around the cream cheese, sealing it in the center. Place on the prepared baking sheet.
- Bake ~10-13 minutes, ovens may vary. Let cool for 10-15 minutes on the baking sheet before transferring to a wire rack to cool.
- Once cooled, make the glaze by mixing the lemon juice and powdered sugar together. Drizzle glaze over cookies and enjoy!
Notes
- Best stored in the fridge for up to 1 week. I wouldn't recommend leaving them out on the counter for more than 1 day.
Nutrition Information
Show Details
Serving
1large cookie
Calories
592kcal
(30%)
Carbohydrates
86g
(29%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
532mg
(22%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
847IU
(17%)
Vitamin C
7mg
(8%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 592kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 532mg | 22% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 847IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
141 reviews
Excellent
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