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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blueberry Cream Cheese Cookies Recipe

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This recipe for Blueberry Cream Cheese Cookies is from The Fenton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

 

 

 

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