Blueberry Cream Cheese Cookies: A Cozy Pressure Cooker Treat
Cream Cheese Cookies with Blueberries are soft, easy to make, and a great way to use fresh fruit in a delicious cookie recipe. These cookies are soft, bursting with juicy blueberries and a gentle tangy cream cheese flavor, finished with a golden oven bake for the perfect texture.
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour good old classic flour works perfect
- ½ teaspoon baking powder to get your cookies a little puff
- ½ teaspoon salt to balance those sweet blueberry flavors
- ½ cup butter brought to room temperature, for creamy smoothness
- 4 ounces cream cheese brought to room temperature
- 1 egg large, brought to room temperature
- 1 cup granulated sugar for just the right amount of sweet
- 2 teaspoons clear vanilla extract to give it that warm cozy note
- 1 ½ cups fresh blueberries the star of the show, plump and juicy
Instructions
Instructions
- 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 gently to keep them mostly whole.
- Cover the dough with parchment paper and chill in the refrigerator for an hour.
- Preheat oven to 375°F (190°C). 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 edges are slightly golden. Let cool on baking sheet, then transfer to a wire rack.
Notes
The cookies will keep for two to three days in an airtight container at room temperature or you can freeze them for up to a month.
For storage, a cookie tin with a slice of bread keeps cookies soft. Leftover dough can be frozen in balls and baked fresh later.