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How to make Blueberry Cream Cheese Cookies!
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Blueberry Cream cheese Cookies
Ingredients for the cookies
1cup sugar
1 stick softened unsalted butter
4 ounces cream cheese
1 egg
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 cups blueberries
For the Lemon Glaze
1 ½ cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk
1 teaspoon vanilla
zest of one lemon
Directions
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Using a hand or stand mixer, whisk together the 1 cup sugar, ½ cup softened unsalted butter, and 4 ounces cream cheese until smooth and creamy. Add in 1 egg and 1 teaspoon vanilla and beat until just incorporated.
In another bowl combine 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt. Beat the flour mixture into the butter mixture until incorporated. Gently fold in the 2 cups blueberries.
Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.
To make the glaze:
Whisk together the 1 ½ cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk, 1 teaspoon vanilla, and the zest of one lemon. Drizzle on top of cookies.
Enjoy!
Ingredients for the cookies
1cup sugar
1 stick softened unsalted butter
4 ounces cream cheese
1 egg
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 cups blueberries
For the Lemon Glaze
1 ½ cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk
1 teaspoon vanilla
zest of one lemon
Directions
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Using a hand or stand mixer, whisk together the 1 cup sugar, ½ cup softened unsalted butter, and 4 ounces cream cheese until smooth and creamy. Add in 1 egg and 1 teaspoon vanilla and beat until just incorporated.
In another bowl combine 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt. Beat the flour mixture into the butter mixture until incorporated. Gently fold in the 2 cups blueberries.
Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.
To make the glaze:
Whisk together the 1 ½ cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk, 1 teaspoon vanilla, and the zest of one lemon. Drizzle on top of cookies.
Enjoy!
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