Lemon Blueberry Cookies

You’re going to be obsessed with these Lemon Blueberry Cookies!

Blueberries are quite possibly one of my favorite fruits due to their obvious yummy-ness and their health benefits!

Blueberries are jam-packed with antioxidants and phytochemicals and I love how blueberries and fresh lemon complement each other SO well.

The cream cheese center of these cookies makes these cookies stand out and adds a decadent creamy texture. Hashtag YUM! 

Ingredient Notes

For these easy lemon cookies, you’ll need:

• Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
• Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
• Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.All-Purpose Flour
• Cream cheese: Turn it into a cheesecake filling by combining 4 oz. cream cheese (softened), 1/3 cup confectioners sugar, 1/2 tsp. vanilla extract and a pinch of salt and blend until smooth with a hand mixer. Pop in the refrigerator to chill before filling each cookie to make it easier to work with. 
  • 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.

Step by Step Directions

Making these cookies couldn’t be easier!

1. Preheat the oven to 400°F.
2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
3. Using a stand mixer cream together the butter and sugar.
4. Then add in the eggs, egg yolks, lemon juice, lemon zest and vanilla extract.
5. Gradually add in dry ingredients.
6. Gently fold in the blueberries.
7. Portion the cookie dough into 6 large cookies. Flatten each dough ball a little and place ~2 tsp. cheesecake filling in the center. Form the dough back into a ball around the filling, sealing it in the center.
8. Bake and then let cool for 10-15 minutes before whisking together the lemon glaze and drizzling over the cookies.

Tips for making lemon blueberry cookies

• Make sure you’re using freshly squeezed lemon juice in both the cookies and the glaze. Pre-bottled lemon juice doesn’t compare, so go ahead and buy a few lemons if you plan on making these cookies.
• Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
• You can make the cookies smaller. Adjust baking time as needed.
• Make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
• Storage: Best stored in the fridge for up to 1 week. I wouldn’t leave them out on the counter for more than 1 day.

FAQ

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Lemon Blueberry Cookies

Lemon Blueberry Cookies baked to perfection with a ooey-gooey cream cheese filled center.

4.86 from 34 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 6 large cookies or 12 small

Calories: 592kcal

Author: Tawnie Graham of Kroll’s Korner

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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

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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!

Video

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.

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Nutrition

Serving: 1large cookie | Calories: 592kcal | Carbohydrates: 86g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 532mg | Potassium: 127mg | Fiber: 2g | Sugar: 48g | Vitamin A: 847IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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