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
1 c. powdered sugar
1 tbsp. cream
1 tbsp. lemon juice
Zest of 1 lemon
Preparation
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.
Interested in more fruity, cream-cheesy confections? Try this berry cheesecake-stuffed pound cake or these Dole Whip cookies. Also if you tried making these cookies let us know how they came out in the comments below. We love hearing from you!
