Blueberries are quite possibly one of my favorite fruits due to their obvious yummy-ness and their health benefits! Blueberries are jam-packed with antioxidants and phytochemicals and I love how blueberries and fresh lemon complement each other SO well. The cream cheese center of these cookies makes these cookies stand out and adds a decadent creamy texture. Hashtag YUM! I have a few different lemon cookie recipes on Kroll’s Korner, so once you try these Lemon Blueberry Cookies, make sure to check out my Lemon Crinkle Cookies, Lemon Curd Cookies, and my Soft & Chewy Lemon Cookies too! You can scroll down to the recipe card for the full list of ingredients and measurements.
Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour. Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT! Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.All-Purpose Flour Cream cheese: Turn it into a cheesecake filling by combining 4 oz. cream cheese (softened), 1/3 cup confectioners sugar, 1/2 tsp. vanilla extract and a pinch of salt and blend until smooth with a hand mixer. Pop in the refrigerator to chill before filling each cookie to make it easier to work with. You can also drop by 2 tsp. sized scoops onto a wax paper lined plate or baking sheet and transfer to the freezer to chill while you make the cookie dough.
Making these cookies couldn’t be easier!
