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lemon blueberry cookies on a cooling rack

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 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings 48 small cookies


  • 1 stick unsalted butter , room temperature
  • 1/2 cup quick cook oats
  • 1 cup white granulated sugar
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup fresh blueberries
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 cups flour
  • 2 Tbsp. ground flax seed
  • 1/2 package of cream cheese , softened

Lemon Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp. lemon juice


  • Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  • In a stand mixer using the paddle attachment, cream together the butter and sugar until it is light a fluffy. Blend in lemon juice, lemon zest and 2 eggs.
  • In a medium bowl, whisk together the baking soda, baking powder, salt, flax seed, oats, and flour. Then fold in the wet ingredients from the mixer bowl until combined.
  • Gently fold in 1 cup blueberries. Refrigerate dough for 15 minutes.
  • For each cookie, roll dough into a medium sized ball and then flatten a little. Place ~1 Tbsp cream cheese in the center of each cookie and form the dough around it. Place each cookie on parchment paper.
  • Bake ~16 minutes.
  • While in oven, make glaze by mixing lemon juice and powdered sugar together. Once cookies have cooled for ~5 minutes, drizzle glaze over cookies.


Once you make these, I would recommend enjoying them right away or placing in the fridge. If left in a baggie on the counter there will be too much moisture and they cookies will get soggy. We don't want soggy cookies!