Lemon Blueberry Cookies

Desserts  |  Published May 6, 2021  |  Updated Apr 5, 2020  |  By Tawnie

lemon blueberry cookies on parchment paper

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.

lemon blueberry cookie on parchment paper

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:

ingredients in small glass bowls
  • Cake flourCake 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: I add in the cream cheese as is. If you want turn it into a cheesecake filling you can combine: 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

how to put cream cheese in the center of cookies

Making these cookies couldn’t be easier!

lemon blueberry cookie dough in a mixing bowl
  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. cream cheese in the center. Form the dough back into a ball around the cream cheese, 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.
a cookie with cream cheese in the center

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

Can I use put frozen blueberries in cookies?

Yes! I just prefer using fresh. If you use frozen berries, you’d likely want to add them in frozen and then bake these cheesecake cookies for an extra minute or two.

Can I make these cheesecake cookies gluten-free?

Yes, replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

lemon blueberry cookies on parchment paper
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Lemon Blueberry Cookies

Lemon Blueberry Cookies baked to perfection with a ooey-gooey cream cheese filled center.
5 from 14 reviews
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 large cookies
Calories: 592kcal

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
  • 4 oz. cream cheese* (see notes for cheesecake filling)

Lemon Glaze:

  • 1 1/4 cup powdered sugar
  • 3 Tbsp. lemon juice

Instructions

  • Preheat oven to 400° F.
  • 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.
  • 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 a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
  • 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.
  • You can add the cream cheese as is but it can be bland to some. If you want turn it into a cheesecake filling you can combine: 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.
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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

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  1. Would you eat them straight out of the fridge? I want to keep them fresh for as long as possible. Thank you! I love your recipes.

  2. Whipped up a batch of these for an afternoon treat, and they do not disappoint! Exactly what I needed to cure my sweet tooth!

    1. Hello – I have never made without the oats. If you have old fashioned oats those will work just fine. Thank you! Tawnie

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