Lemon Blueberry Cream Cheese Cookies

It's blueberry picking time here in Florida. So after picking lots of berries, what should you do? Make some dessert with them, because you have already eaten way too many. I made a coffee cake and some scones and wanted something else - cookies. 

The cookies are moist and fruity with a hint of lemon.  Then of course you can't forget the addition of the cream cheese.  Can these cookies get any better? 

So, if you have any fresh blueberries, you may just want o make a batch of these. Frozen blueberries will not work in this recipe.

Recipe                                                                    Print

INGREDIENTS

FOR THE COOKIES:

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

1 1/2 c. blueberries

FOR THE LEMON GLAZE:

1 c. powdered sugar

1 tbsp. cream 

1 tbsp. lemon juice

Zest of 1 lemon

DIRECTIONS

1. 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.

2. In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.

3. Using a large cookie scoop(or tablespoon) scoop dough  onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.

4. Once cookies have cooled, frost with lemon frosting.

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