Cream cookies

Name: Cream cookies
Total time: 2700 s
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 1 cup granulated sugar; 1/2 (1 cup) softened butter; 4 oz. Softened cream cheeze; 1 large egg; 1 tbsp lemon; 1 tbsp lemon zest; 2 1/2 cups all purpose flour; 1 tsp baking soda; 2 tsp cornstarch; 1/4 tsp.kosher salt; 2 c. blueberries; 1 cup powdered sugar; 1 tbsp cream; 1 tbsp lemon juice; Zest of 1 lemon

Dave Bourne @cook_17610750

Increases 0 calories

Dave Bourne @cook_17610750

Increases 0 calories

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Ingredients

45 min

2 servings

1 cupgranulated sugar
1/2 (1 cup)softened butter
4 oz.Softened cream cheeze
1large egg
1 tbsplemon
1 tbsplemon zest
2 1/2 cupsall purpose flour
1 tspbaking soda
2 tspcornstarch
1/4tsp.kosher salt
2 c.blueberries
for the lemon glaze
1 cuppowdered sugar
1 tbspcream
1 tbsplemon juice
Zest of 1 lemon

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Steps

45 min

1

1. Make cookies: Preheat oven to 350°. Line two baking sheets with parchment paper. In a large bowl, cream together sugar, cannabutter, and cream cheese until fluffy. Scrape down sides, then add egg, lemon juice and zest. Beat until combined.
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2. In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries
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3. Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.
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4. Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice and zest. Drizzle.. yes, drizzle on top of cookies.
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The light cookies are the perfect moist and puffy cookies with fresh blueberries bursting inside. These cookies are a mix between a blueberry muffin and a soft and chewy cookie. Blueberry Cream Cheese Biscuits are like a biscuit and a blueberry muffin all in one! The cream cheese adds softness, while the buttery and crispy edges make it all biscuit with sweet blueberries in every bite!