Come spring and summer, we can’t get enough of blueberry desserts with a bright kick of lemon. Seriously—they’re kind of our thing. We’ve done our fair share of lemon-blueberry recipes, from lemon-blueberry breakfast cake to lemon-blueberry babka to lemon-blueberry cheesecake. But, when we’re craving a simple snack or easy dessert, we turn to these blueberry cookies. With tangy cream cheese and acidic citrus, sweet blueberries get their chance to shine in these cookies. Here’s how to make this go-to spring dessert:
How to make the best blueberry cookies:
Our top secret for these blueberry cookies? We use two game-changing ingredients: lemon and cream cheese. The cream cheese adds a tangy richness to these cookies, while the addition of lemon juice and zest gives the necessary acid to balance out the sweetness of the berries, and enhances the overall flavor of the blueberries (there’s a reason this combo is so beloved).
Can I use frozen blueberries?
Absolutely! While we love using fresh blueberries when they’re in season, frozen blueberries are a great alternative. If using frozen, make sure to thaw and dry them before using to avoid any excess moisture in your batter.
Storage.
If you have any leftover cookies, store them in an airtight container at room temperature for up to 1-2 days, or in the fridge for up to 3 days. Fair warning: Because of the fresh blueberries, these cookies are best enjoyed the day they’re baked.
Made these cookies? Let us know how they came out in the comments below!
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- Yields:
- 20 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 196
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
- 2 c.
blueberries
For the lemon glaze
- 1 c.
powdered sugar
- 1 tbsp.
cream
- 1 tbsp.
lemon juice
Zest of 1 lemon
Directions
- Step 1Make 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.
- Step 2In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.
- Step 3Using 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.
- Step 4Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice and zest. Drizzle on top of cookies.
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