Ingredients
FOR THE COOKIES- 1 c. sugar
- 1/2 c. (1 stick) Butter, softened
- 4 oz. cream cheese, softened
- 1 large egg
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cornstarch
- 1/4 tsp. kosher salt
- 2 c. blueberries
- 1 c. powdered sugar
- 1 tbsp. milk
- 2 tbsp. lemon juice
- Zest of 1 lemon
Instructions
- Heat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, cream together the sugar, butter, and cream cheese until fluffy. Scrape down the sides, and add the egg and lemon juice and zest. Beat until combined.
- In a medium bowl, combine the flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in the blueberries.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet. Bake for 8 to 10 minutes, until the edges are set. Let cool.
- Meanwhile, make the glaze: Whisk together the powdered sugar, milk, lemon juice and zest. Drizzle on top of the cookies.
