Ingredients
- Cream cheese (4 oz): Softened to room temperature. This gives the cookies their signature tang and soft texture.
- Unsalted butter (½ cup): Also softened. Butter adds richness and helps the cookies spread slightly while baking.
- Granulated sugar (¾ cup): For sweetness and that classic cookie crunch on the edges.
- Brown sugar (¼ cup): Adds moisture and a caramel-like depth.
- Egg (1 large): Binds the dough and contributes to the structure.
- Vanilla extract (1 tsp): Enhances the overall flavor.
- Lemon zest (1 tsp): Brightens the cookies and complements the blueberries.
- All-purpose flour (2 cups): The base of the dough.
- Cornstarch (1 tbsp): Secret ingredient for extra softness!
- Baking soda (½ tsp): Helps the cookies rise slightly.
- Salt (¼ tsp): Balances the sweetness.
- Fresh blueberries (1 cup): Tossed in a bit of flour to prevent sinking. Frozen work too, but pat them dry first.
Instructions
1. Prep the Dough
In a large bowl, beat the softened cream cheese, butter, granulated sugar, and brown sugar until fluffy about 2 minutes. Add the egg, vanilla, and lemon zest, mixing until just combined. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low until a thick dough forms. Gently fold in the blueberries with a spatula to avoid crushing them.
2. Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. Chilling prevents the cookies from spreading too much and helps the flavors meld.
3. Bake to Perfection
Preheat the oven to 350°F (175°C). Scoop dough into 1.5-tbsp balls and place them 2 inches apart on lined baking sheets. Bake for 12–14 minutes until the edges are golden but the centers are still soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Room temperature ingredients: Softened butter and cream cheese blend smoothly for a lump-free, evenly textured dough. Cold ingredients can create uneven mixing.
- Gentle folding: Use a spatula to lightly fold blueberries into the dough overmixing crushes berries, turning the dough purple (unless you love the marbled look!).
- Don’t overbake: Remove cookies when edges are golden but centers still look soft. They firm up as they cool, staying chewy inside.
- Cookie scoop hack: Dip your scoop in flour between portions to prevent sticky dough from clinging.
- Chill sticky dough: If the dough feels too firm after chilling, let it sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert (Cookies)
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie Calories
- Calories: 125 Sugar
- Sugar: 8 g
- Sodium: 47 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 23 mg