Cream Cheese Cookies with Blueberries are soft, easy to make, and a great way to use fresh fruit in a delicious cookie recipe.
I just love cream cheese cookies and so when I noticed some fresh blueberries about to go in our fridge, I used them to make these cream cheese blueberry cookies. The combination is wonderful – every soft bite is bursting with fruit.
Easy Blueberry Cookies
I just love how these cookies turned out – like blueberry muffin tops, but better! The cream cheese adds moisture and a little tangy flavor that goes so well with the blueberries.
The cookies have the best texture – I chill the dough before baking them which keeps them from spreading too much so you get soft, thick cookies that are just so good.
If you happen to have some coarse sugar on hand, go ahead and sprinkle some over the cookies before you bake them. It gives them a crunchy sweet texture as you get with a blueberry muffin.
I am all about the blueberry muffins, but these blueberry cream cheese cookies are a nice change. If you have some blueberries hanging around use them in this cookie recipe and you won’t be disappointed.
- All-purpose flour
- Softened butter
- Softened cream cheese
- Granulated sugar
- Clear vanilla extract
- Fresh blueberries
How to Make the Cookies
Whisk the flour, salt, and baking powder in a small mixing bowl.
In a separate large bowl, beat the butter and cream cheese with an electric mixer until creamy. Add the sugar to the cream cheese mixture and mix until fluffy. Add in the egg and vanilla, and mix until combined.
Add the dry ingredients to the wet ingredients and mix at low speed until combined. Use a spatula to fold in the blueberries.
Cover the bowl with parchment paper or plastic wrap and chill the dough for one hour.
Use a cookie scoop to scoop the dough into dough balls. Place them two inches apart on a prepared baking sheet.
Bake the cookies at 375°F for 10 minutes or until the edges are set and lightly golden.
What I love about this blueberry cream cheese cookie recipe is you can easily add or swap out ingredients to change them up. Here are some ideas you might like to try!
- Instead of vanilla extract try the same amount of almond extract.
- Swap half of the blueberries for chopped almonds.
- Or, sub half of the berries with white chocolate chips.
- A little lemon zest added to the dough would add a nice citrus touch.
- Coarse sugar sprinkled on top before baking works really well.
- Or, drizzle a lemon glaze over the cooled cookies before serving them.
The cookies will keep for two to three days in an airtight container at room temperature.
Or, pop them in the freezer for later! Store them in a freezer bag or container and they will keep for up to a month.
The combination of cream cheese and blueberries in these easy cookies is really the best combo ever. They taste like a cheesecake and muffin in a delectable cookie – Enjoy! XOXO San
More Cookies with Fruit
Don’t forget to pin this Blueberry Cream Cheese Cookie Recipe to your favorite Pinterest board for later.
Blueberry Cream Cheese Cookies
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter brought to room temperature
- 4 ounces cream cheese brought to room temperature
- 1 large egg brought to room temperature
- 1 cup granulated sugar
- 2 teaspoons clear vanilla extract
- 1 1/2 cups fresh blueberries
- In a small bowl whisk together the flour, salt, and baking powder.
- Using an electric or stand mixer beat together the butter and cream cheese until smooth and creamy. Mix in the sugar until light and fluffy. Next, add in the egg and vanilla, and stir until combined. Periodically scrape down the sides of the bowl.
- Mix in the dry mixture into the butter mixture on low until combined. Scrape down the sides of the bowl, then mix together again. Using the same spatula, fold in the blueberries. Cover the dough with parchment paper and chill in the refrigerator for an hour.
- Preheat oven to 375F.Using a cookie dough scooper, place the cookie dough batter onto a baking sheet lined with parchment paper. Make sure to place about two inches apart. Bake for 10 minutes or until the edges are set and the edges are slightly golden.
Recipe adapted from Preppy Kitchen.