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Gooey Stuffed Blueberry Lemon Crinkle Cookies

Soft lemon crinkle cookies stuffed with gooey blueberry filling and creamy lemon center, rolled in powdered sugar for a bakery-style finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Base
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup milk
Blueberry Filling
  • 1 cup blueberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
Lemon Cream Filling
  • 4 oz cream cheese softened
  • 2 tbsp powdered sugar
  • 1 tsp lemon zest
Coating
  • 1 cup powdered sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook blueberries, sugar, lemon juice, and cornstarch until thick and jam-like. Cool completely.
  2. Beat cream cheese, powdered sugar, and lemon zest until smooth. Chill.
  3. Whisk dry ingredients for cookie dough in one bowl.
  4. Cream butter and sugar, then add egg, vanilla, lemon juice, and mix.
  5. Combine wet and dry ingredients, adding milk to form dough. Chill for 30 minutes.
  6. Flatten dough, add blueberry filling and lemon cream, seal into balls.
  7. Roll in powdered sugar and place on baking sheet.
  8. Bake at 350°F (175°C) for 11–13 minutes. Cool before serving.

Notes

Chilling the dough helps prevent spreading and keeps the cookies thick and gooey.