Blueberry Cookies
As spring and summer arrive, our love for vibrant blueberry desserts with a zesty touch of lemon knows no bounds. It's safe to say that this flavor combination has become our specialty. We've explored numerous lemon-blueberry recipes, including creations like lemon-blueberry breakfast cake, lemon-blueberry babka, and lemon-blueberry cheesecake. However, when we yearn for a quick and fuss-free treat, our go-to choice is these delectable blueberry cookies. Infused with tangy cream cheese and the refreshing acidity of citrus, these cookies provide the perfect platform for sweet blueberries to take the spotlight and truly shine.The ultimate guide to creating irresistible blueberry cookies:Our secret weapon for crafting these extraordinary blueberry cookies lies in the inclusion of two game-changing ingredients: lemon and cream cheese. The addition of cream cheese infuses these cookies with a delightful tangy richness, while the incorporation of lemon juice and zest introduces the perfect amount of acidity to harmonize the sweetness of the berries. This combination not only balances the flavors but also enhances the overall taste, and it's no wonder this pairing is so highly adored.Can I use frozen blueberries?Absolutely! While we highly recommend utilizing fresh blueberries when they're in season, frozen blueberries can serve as an excellent alternative. If you opt for frozen blueberries, ensure you thaw and dry them before incorporating them into the cookie batter. This precaution prevents any excess moisture from affecting the texture of the cookies.Storage:In the event that you find yourself with leftover cookies (which is rare because they're just that delicious), it's essential to store them properly. Place the cookies in an airtight container and keep them at room temperature for up to 1-2 days. If you need to store them for a longer duration, refrigeration is the way to go, allowing them to stay fresh for up to 3 days. However, it's worth noting that due to the inclusion of fresh blueberries, these cookies are at their prime on the day they are baked and are best enjoyed then.
Ingredients
- 1 c. granulated sugar
- 1/2 c. (1 stick) butter, softened
- 4 oz. cream cheese, softened
- 1 large egg
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cornstarch
- 1/4 tsp. kosher salt
- 2 c. blueberries
FOR THE LEMON GLAZE
- 1 c. powdered sugar
- 1 tbsp. cream
- 1 tbsp. lemon juice
- Zest of 1 lemon
Instructions
- Make cookies: Preheat oven to 350°. Line two baking sheets with parchment paper. In a large bowl, cream together sugar, butter, and cream cheese until fluffy. Scrape down sides, then add egg, lemon juice and zest. Beat until combined.
- In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.
- Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.
- Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice and zest. Drizzle on top of cookies.
Nutrition
Calories: 196kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 29mgSodium: 112mgPotassium: 48mgFiber: 1gSugar: 18gCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!