Ready in: 1 hour · Serves: 24 cookies · Technique: Baking · Storage: Store in an airtight container for up to 3 days.Quick Answer
These Blueberry Cream Cheese Cookies are soft, tangy, and topped with a delightful lemon glaze, making them a perfect treat for the holiday season.As we transition into the bustling holiday season here in New York City, our kitchens become the heart of our homes, filled with warmth and the rich aromas of baked goods. With Thanksgiving and Christmas just around the corner, I find myself exploring recipes that can not only serve as delightful treats but also as perfect gifts for friends and family. One such recipe that has captured my heart is the Blueberry Cream Cheese Cookies with a Lemon Glaze. If you want cookies that are soft, with a tangy burst of flavor and a sweet citrus finish, keep reading!
A Cozy Holiday Treat
Why You'll Love This Recipe
- These cookies are incredibly soft and moist, making each bite a delightful experience.
- The cream cheese gives them a rich, buttery flavor that perfectly complements the fresh blueberries.
- A bright lemon glaze adds a tangy sweetness that brings the whole cookie to life.
- They are easy to make and perfect as gifts or for sharing during the holiday season.
- Storage is simple, allowing you to enjoy these treats for several days without losing freshness.
Ingredients
Gather these ingredients to create delicious Blueberry Cream Cheese Cookies with a Lemon Glaze.
For the Cookies:
- 1 block of cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (or frozen when fresh isn't available)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
How to Make Blueberry Cream Cheese Cookies with a Lemon Glaze (Step-by-Step)
Follow these easy steps to bake mouthwatering cookies that will delight your family and friends.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F. As the oven warms up, the anticipation builds as you imagine the warm, sweet scent filling your home.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat together the softened cream cheese and butter until you achieve a light and fluffy consistency. This usually takes about 2-3 minutes, allowing the rich aroma to envelop your kitchen.
Step 3: Add Sugar and Egg
Gradually add the granulated sugar while continuing to beat the mixture. Mix in the egg and vanilla extract until the batter becomes glossy and fully combined, inviting you to continue.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, remembering to mix just until combined to avoid tough cookies.
Step 5: Fold in the Blueberries
Gently fold in the blueberries with care to keep them intact. The sight of those plump berries nestled in the batter is simply delightful.
Step 6: Scoop and Bake
Use a cookie scoop or two spoons to drop heaping tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes until the edges are slightly golden, leaving the centers soft and jiggly.
Step 7: Prepare the Lemon Glaze
While the cookies cool, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the consistency as needed to create a perfect glaze.
Step 8: Glaze the Cookies
Once the cookies have cooled to room temperature, drizzle the lemon glaze over them. This bright, tangy glaze adds the finishing touch to your delightful treats.
Common Mistakes to Avoid
- Overmixing the Dough: Mixing too much can result in tough cookies. Stir just until combined.
- Skipping the Creaming Step: Ensure that the butter and cream cheese are well creamed; this adds lightness to the cookies.
- Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature, as even a slight difference can impact baking.
Tips and Tricks for Success
- If using frozen blueberries, do not thaw them before folding into the dough; this will help prevent the batter from turning purple.
- Allow your cookies to cool completely before glazing to maintain the integrity of the frosting.
- Experiment with lemon and blueberry ratios-the glaze can be adjusted for tanginess to your liking.
Variations
- Substitute mixed berries for blueberries for a different flavor profile.
- Use flavored extracts, such as almond or lemon, instead of vanilla for a unique twist.
- Incorporate white chocolate chips for added sweetness.
How to Serve
- Enjoy warm with a cup of tea or coffee for a delightful afternoon treat.
- Serve on a festive platter for holiday gatherings to impress guests.
- Pack in a decorated box as homemade gifts for friends and family.
Make Ahead and Storage
- Make Ahead: Cookie dough can be prepared in advance and refrigerated for up to 3 days before baking.
- Storage: Store cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week.
- Reheating: For soft cookies, microwave for a few seconds to warm them up before serving.
- Freezing: You can freeze the cookies before glazing; just let them thaw completely before adding the lemon glaze for best texture.
Recipe Notes / What I Learned
Baking these Blueberry Cream Cheese Cookies taught me the beauty of balance in flavors. The cream cheese brings a lovely richness that complements the tartness of the blueberries and the zing of the lemon glaze. This delightful combination truly embodies the spirit of the holiday season.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 20g carbs · 7g fat
Recipe by:
Delightful Blueberry Cream Cheese Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F.
- In a large mixing bowl, beat together the softened cream cheese and butter until light and fluffy.
- Gradually add the granulated sugar, then mix in the egg and vanilla extract until glossy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture until just combined.
- Gently fold in the blueberries with care.
- Drop heaping tablespoons of dough onto a lined baking sheet and bake for 12-15 minutes.
- While the cookies cool, whisk together powdered sugar, lemon juice, and zest until smooth.
- Once cooled, drizzle the lemon glaze over the cookies.
Notes
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure not to thaw them before folding them into the dough to prevent the batter from turning purple.
2. How should I store the cookies?
Store these cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week. You can also freeze the cookies before glazing them.
3. What can I do if my cookie dough is too sticky?
If your dough is too sticky, you can chill it in the refrigerator for 30 minutes before baking, which should make it easier to scoop and handle.
4. Can I make the lemon glaze in advance?
Yes, you can prepare the lemon glaze in advance. Just store it in an airtight container in the refrigerator and give it a good stir before using.
5. How can I make the cookies softer?
To make the cookies softer, ensure you don't overmix the dough and take them out of the oven when they are still slightly jiggly in the center.
