Description
These cream cheese cookies with lemon blueberry glaze are flavorful, melt-in-your-mouth, and pillowy-soft. These are the most irresistible little bites!
Ingredients
Scale
For the cream cheese cookies:
- 113 gm (1/2 cup) unsalted butter, softened
- 113 gm (4 oz) cream cheese, softened
- 200 gm (1 cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 240 gm (2 cups, spoon & leveled) cake flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
For the lemon blueberry glaze:
- 1 cup blueberries
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 120 gm (1 cup) powdered sugar, plus more for dusting
Instructions
To make the cream cheese cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until combined and creamy. Scrape down the sides of the bowl.
- With the mixer on low speed, add the sugar gradually in a slow, steady stream. Increase the mixer to medium speed and continue to beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the egg and mix until incorporated. Mix in the vanilla and almond extracts.
- In a separate bowl, combine the cake flour, kosher salt and baking powder. Add the dry ingredients to the butter mixture in two additions, mixing on low speed until the ingredients are just combined.
- Cover the dough and place in the fridge to chill for 1 hour. Towards the end of your chill time, preheat the oven to 375°F and line 2 cookie sheets with parchment paper.
- Using lightly floured hands, roll the cookie dough into balls, about 2 tablespoons each (TIP: I like to do this by weight to ensure that each cookie is the same size, usually about 30 gm per ball of dough). Place on the prepared baking sheet, spacing about 3″ apart.
- Bake for 9-11 minutes, until the edges are set and the cookies appear matte. Once removed from the oven, scoot into place, if desired (see notes above).
- Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the lemon blueberry glaze:
- Combine the blueberries, sugar, lemon juice, and zest in a small saucepan set over medium heat. Stirring frequently, bring the mixture to a simmer. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the blueberries have broken down and the mixture is reduced, 7-8 minutes.
- Pour the blueberry reduction through a fine mesh sieve set over a small heatproof bowl, gently pressing with a rubber spatula or the back of a spoon to collect all the juices. Set aside to cool slightly.
- In another small bowl, add the powdered sugar and 45 gm (3 tablespoons) of the blueberry reduction, whisking to combine.
- Spoon, pour, or drizzle the glaze over the cooled cookies. Once the glaze has set, dust with powdered sugar, if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.