Blueberry Cream Cookies
Delightful cookies with a tender, chewy texture and bursting flavor from fresh blueberries. Perfect for any occasion, evoking warm memories and sweet moments.
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter, softened This adds a rich, creamy base.
- 4 oz cream cheese, softened Creates an irresistibly moist cookie.
- 3/4 cup granulated sugar Balances the acidity of the blueberries.
- 1 large egg Acts as a binding agent.
- 1 teaspoon vanilla extract Adds layers of flavor.
- 1 3/4 cups all-purpose flour Forms the foundation of the dough.
- 1 teaspoon baking powder Gives the cookies their lift.
- 1/4 teaspoon salt Balances the flavors.
- 1 cup fresh blueberries (or frozen, thawed and drained) Juicy bursts of flavor.
- 2 teaspoons cornstarch Prevents blueberries from sinking.
Glaze Ingredients
- 1/2 cup powdered sugar Adds a touch of sweetness.
- 2-3 tablespoons fresh lemon juice Cuts through the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter, cream cheese, and granulated sugar until fluffy (about 2-3 minutes).
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
- Toss the blueberries with cornstarch and fold gently into the dough.
Baking
- Scoop out 1 1/2 tablespoons of dough for each cookie, placing them on prepared baking sheets about 2 inches apart.
- Bake for 12-14 minutes until edges are golden and centers are soft.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Glazing
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled cookies.
Notes
Ensure butter and cream cheese are at room temperature. Use a cookie scoop for even sizing, and allow cookies to cool fully before serving. Avoid overmixing the dough for best results.