Yup! These cookies just came out of the oven at our house. FRESH and HOT! Of course I "accidentally" broke two of them as I was transferring from cookie sheet to cooling rack. And you can't serve your in-laws broken cookies, so I took it upon myself to dispose of the cookies immediately...in my belly! Oh. My. Gosh. These cookies are so good. I am such a sucker for anything with lemon zest. And when you throw in some blueberries and cream cheese to the mix, how could you go wrong?
1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.
In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. (I froze my berries first). Refrigerate the dough for about 15 minutes to make it stiff enough to roll.
For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!