Lemon Blueberry Cookies
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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!
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!
I have a few different lemon cookie recipes on Kroll’s Korner, so once you try these Lemon Blueberry Cookies, make sure to check out my Lemon Crinkle Cookies, Lemon Curd Cookies, and my Soft & Chewy Lemon Cookies too!
Ingredient Notes
For these easy lemon cookies, you’ll need:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- 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
Be sure to scroll down to the recipe card for the full recipe instructions.
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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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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.4 oz. cream cheese, softened, 1/3 cup powdered sugar, 1 tsp. vanilla, pinch of salt
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.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
- 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.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)
- Gradually add in the dry ingredients. Turn off the machine and gently stir in the blueberries.1 cup fresh 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!1 1/4 cup powdered sugar, 3 Tbsp. lemon juice
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.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
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!!
I love this recipe. I used cheesecake chips instead of the cream cheese mixture and it turned out really good. Thanks!😊
Using cheesecake chips is so smart! Thank you for making them 🙂
These cookies are absolutely amazing!!! I knew they’d be good but this is next level. They’re fluffy and moist and have the perfect lemon flavor and the blueberries add another burst of flavor! I rarely make cookies and this recipe was a labor of love but worth it. As the creator said in the recipe, this dough is definitely sticky!! It’s hard to work with but it turns out great, the shape of my cookies didn’t turn out the prettiest but it’s all about the taste IMO. Next time I would let the cookie dough chill for a while before portioning and adding in the cream cheese filling. Definitely a repeat recipe!
so glad you enjoyed them, thank you so much!
We made these and they were very tasty! We would love to try and make some them as bars! Has anyone tried that? Overall, great recipe and we loved the ingredients listed below each step! Very helpful! Will definitely make again as cookies while we experiment with making them into bars.
thank you so much! I am glad you enjoyed them 🙂 I haven’t tried making them into bars but thats a good idea!
Some of the best cookies that I have ever made. My boyfriend is picky when it comes to good food and he loved them. The perfect light but decadent cookie for spring and summer!
Turned out amazing! I had to substitute powdered sugar for regular sugar as I didn’t realize I was out, but still turned out great! Thank you for your recipes!
i am glad that worked out!! thank you soo much!
Do you think these would be okay with freeze dried blueberries, like in the strawberry cookie recipe (which I LOVE!!)
aww thank you !! thats a good question. It probably could work! i havent tried it out myself yet. If you do, let me know how it goes 🙂
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?