Lemon Blueberry Cookies

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

Course Dessert

Cuisine American

Keyword cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings large cookies or 12 small

Calories 592kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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