Lemon Blueberry Cookies
User Reviews
4.8
Lemon Blueberry Cookies
Description
The cookie dough blends all-purpose flour, cake flour, cornstarch, baking soda and powder, and salt for structure and tenderness. Cold butter is creamed with sugar before adding eggs, lemon juice, zest, and vanilla extract. Fresh blueberries are folded in carefully to prevent crushing. The dough is portioned and baked until just set, maintaining softness inside with lightly crisp edges.
The cheesecake filling, made from cream cheese, powdered sugar, vanilla, and a pinch of salt, is chilled to firm up before being added to each cookie, adding creamy tang contrasting the citrus and berry flavors. Finally, a lemon glaze made from powdered sugar and lemon juice is drizzled over the cooled cookies, boosting the bright, citrus notes.
These cookies are ideal as a dessert or snack offering a balance of sweet, tart, and creamy elements. They store best refrigerated to maintain freshness.
Notes advise storing refrigerated for up to one week and avoiding room temperature storage longer than one day to preserve texture and safety.
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 granulated sugar white
- 1 large egg
- 1 large egg yolk
- 2 Tbsp. lemon juice fresh
- 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 blueberries fresh
Cheesecake filling
- 4 oz. cream cheese softened
- 1/3 cup powdered sugar
- 1 tsp. vanilla
- salt pinch
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
- Store cookies in the refrigerator for up to one week to maintain freshness.
- Avoid leaving cookies out on the counter for more than one day to preserve texture and safety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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