Sweet Stacks

Lemon Blueberry Cookies | 15 Cookies

Cream Cheese Filling

1 cup frozen or fresh blueberries

8 oz  cream cheese, at room temperature

½ cup powdered sugar

1 tsp lemon extract

Cookie Base

1 cup (2 sticks salted butter, at room temperature

2 cups granulated sugar, divided

1 large egg

2 tsp lemon extract

1 tsp yellow food coloring

Zest of 1 lemon

2¾ cups all-purpose flour

½ tsp baking powder

1 tsp baking soda

Make the cream cheese filling: In a blender, blend your blueberries to make a puree, then strain the puree into a bowl. In a stand mixer fitted with a paddle attachment, combine the cream cheese, blueberry puree, powdered sugar, and lemon extract. Mix on medium speed for 2 to 3 minutes. Once well combined, line a baking sheet with parchment paper and scoop 1-tablespoon  balls onto the prepared pan. Chill in the freezer for at least 2 hours.

Make the cookie base: Preheat the oven to 350°F. In a stand mixer fitted with a whisk or paddle attachment, beat together the

butter and 1½ cups of the granulated sugar until the mixture turns an off-white color, 1 to 2 minutes. Mix in the egg, lemon extract, yellow food coloring, and lemon zest until combined.

Add the flour, baking powder, and baking soda to the mixture, and mix until a thick dough is formed. If the dough is too sticky, mix in 1 tablespoon of flour at a time, until the dough does not stick to your hand.

Remove the cream cheese filling from the freezer and line another baking sheet with parchment paper. Scoop 3-tablespoon balls of the cookie dough and flatten each in your palm. Add a chilled cream cheese ball in the center of a flattened piece of dough and fold the cookie dough around the cream cheese ball. Repeat for the remaining filling and dough.

Place the remaining ½ cup of granulated sugar in a small bowl and roll a filled cookie dough ball in the sugar until well coated. Repeat for each cookie dough ball, then place them 3 to 4 inches apart on your prepared pan.

Bake for 12 to 13 minutes, or until they have spread slightly or begun cracking on top. Remove from the oven; let the cookies sit on the pan to cool for about 10 minutes before removing them. Eat fresh or store in an airtight container for up to 8 days.

Reprinted with permission from Cookies Every Day by Livia Benson and Maya Benson Page Street Publishing Co. 2025. Photo credit: Lyndsey Keiser.