Soft Berry Cream Cookies

Name: Blueberry Cream Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened.; 4 oz cream cheese, softened.; 3/4 cup granulated sugar.; 1 large egg.; 1 teaspoon vanilla extract.; 1 3/4 cups all-purpose flour.; 1 teaspoon baking powder.; 1/4 teaspoon salt.; 1 cup fresh blueberries (or frozen, thawed and drained).; 2 teaspoons cornstarch.; 1/2 cup powdered sugar.; 2-3 tablespoons fresh lemon juice.

Featured in Irresistible Sweet Treats.

These aren't your ordinary cookies! We're combining cream cheese and fresh blueberries for a soft, cake-like cookie that's perfectly sweet and tangy.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:08:15 GMT

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A close-up of freshly baked blueberry muffins, topped with dark blueberries and showcasing a golden yellow texture. | recipesbyclare.com

These blueberry cream cheese cookies bring soft fluffy sweetness with bursts of fresh berries. Perfect for sharing or treating yourself they combine two favorites in one delicious cookie.

Sweet Berry Dreams

Tangy cream cheese meets juicy blueberries in a perfect cookie. Great any time of day these treats disappear fast.

What You Need

Butter: ½ cup soft
Cream Cheese: 4 oz soft
Sugar: ¾ cup
Egg: 1 large
Vanilla: 1 tsp
Flour: 1¾ cups
Baking Powder: 1 tsp
Salt: ¼ tsp
Blueberries: 1 cup
Cornstarch: 2 tsp
Optional Glaze: Powdered sugar lemon juice

Let's Bake

Get Ready: 350°F line pans
Mix Base: Beat butter cream cheese sugar add egg vanilla
Add Dry: Mix in flour powder salt
Add Berries: Coat with cornstarch fold in gently
Shape and Bake: Roll balls bake 12-14 minutes
Finish Pretty: Cool make lemon glaze drizzle

Success Tips

Drain Frozen Berries: Pat dry avoid extra moisture
Chill If Needed: 15-20 minutes if dough soft
Keep Fresh: Airtight 3 days

A close-up of freshly baked blueberry cookies topped with cream and plump blueberries. | recipesbyclare.com

Pure Joy

These cookies bring happiness in every bite. Soft sweet loaded with berries perfect anytime you need a special treat.

Frequently Asked Questions

→ Why add cornstarch to the blueberries?: Cornstarch helps absorb extra moisture from the berries, preventing the cookies from becoming soggy while baking.
→ Can I use frozen blueberries?: Yes, but thaw and drain them well first. Pat dry with paper towels to remove excess moisture.
→ Why did my cookies spread too much?: The dough might be too warm. Chill it for 15-20 minutes before baking if it feels soft.
→ How do I store these cookies?: Keep in an airtight container for up to 3 days. If glazed, layer with wax paper between.
→ Can I freeze these cookies?: Freeze unglazed cookies for up to 3 months. Thaw completely before adding glaze.