Lemon Blueberry Cookies
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Updated: 04/05/2020
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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!
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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!
- Preheat the 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 cream together the butter and sugar.
- Then add in the eggs, egg yolks, lemon juice, lemon zest and vanilla extract.
- Gradually add in dry ingredients.
- Gently fold in the blueberries.
- 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.
- Bake and then let cool for 10-15 minutes before whisking together the lemon glaze and drizzling over the 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
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.
Yes, replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Lemon Blueberry Cookies baked to perfection with a ooey-gooey cream cheese filled center.
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!
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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
Serving: 1large cookie, Calories: 592kcal (30%), Carbohydrates: 86g (29%), Protein: 8g (16%), Fat: 25g (38%), Saturated Fat: 14g (88%), Trans Fat: 1g, Cholesterol: 125mg (42%), Sodium: 532mg (23%), Potassium: 127mg (4%), Fiber: 2g (8%), Sugar: 48g (53%), Vitamin A: 847IU (17%), Vitamin C: 7mg (8%), Calcium: 66mg (7%), Iron: 2mg (11%)
Simply incredible cookies. They would be incredible without the filling, but with the filling (I made the cheesecake version), they’re sublime. I rarely eat any dessert that doesn’t have chocolate, but these cookies will be the exception. Bursting with flavor, especially when you bite into a blueberry all the while savoring the lemony goodness all around it.
So glad you enjoyed them!! Thank you so much for the lovely review!!
These turned out amazing, will definitely be making these again.
they look great!! thank you soo much!
Have you ever tried freezing these?
No I haven’t but I am sure they would freeze just fine! 🙂 baked cookies freeze well for up to 3 months. I would thaw overnight in the refrigerator and bring to room temperature before enjoying. And unbaked cookie dough balls with cream cheese inside will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then bake as directed.
I love these cookies. Everyone requests that I make them. My only question is why are they so sticky? Not sure what I’m doing wrong. I have to use powered sugar on my hands to get the dough flat so I can I put the cream cheese in. It just seems very wet—-I measure carefully and pat dry the blueberries. Any thoughts?
Hi Melissa! I am glad they are loved 🙂 I mention in step 6 the dough is sticky and to use lightly floured hands to help with this. That’s the nature of the dough, you’re not doing anything wrong!
Everyone loves these cookies! They request them all the time. The only issue I seem to have is they are soooooo sticky when making. I measure very carefully. I’m not sure what I’m doing wrong. I have to use powdered sugar on my hands. Any suggestions?
Loved these! I love all of the cookie recipes I’ve tried from this blog. They are fun and enjoyable to throw together. No chill cookies so it isn’t a chore but a tasty cookie adventure. Cookies were just as delightful as all the others I have made. I did try them with frozen blueberries, and they really were quite large blueberries. Mixed them in from frozen as she suggested. Made the dough a bit more tough to work with, and of course, picked up some of that blueberry color in the batter. So my cookies ended up being gigantic (not as pretty) blueberry lemony blobs of deliciousness. I’m not mad. Even with the wet and messy batter due to using frozen berries, the cookies held their shape and didn’t melt flat. Great recipe. Next time I will use smaller fresh berries. So tasty as always. ❤️
Thank you so so much Courtney! I am glad you enjoyed them even with the frozen blueberries! 🙂 xo, Tawnie
Is it possible to substitute freeze dried blueberries for the fresh?
Hi Nikki! I haven’t tried that before so I can’t advise, but it sounds yummy. Let me know if you try it out! xo, Tawnie
Could I make this without the cream cheese filling? If so, do I just adjust the baking time? Thanks!
Yes you can totally make without! I’d keep baking time right around the same time 🙂
I typically am drawn to a more classic cookie, so it took me a while to try this one. I’ve never considered putting blueberries in a cookie or a cheesecake filling, but wow! This cookie is now rivaling my husband’s favorite peanut butter chip! Will be making this one again soon!
Is it possible to sustitute the cake flour with cake mix? I have a lemon Pound Cake box that is one of my favorites, would it work here?
Hi Casey! I’ve never done that before so I am not sure. I would just use all purpose if you don’t have the cake flour on hand 🙂
These cookies are so tempting
Thanks!