Pressure Cooker Lemon Blueberry Cookies
These lemon blueberry cookies are soft, tender, and bursting with citrus flavor and plump berries. A cheesecake center and lemon glaze elevate these cookies to bakery-style treats made easy with a pressure cooker and quick oven finish.
Equipment
- 1 Mixing bowl medium and large
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cake flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold, cubed
- ¾ cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon lemon zest
- 1 teaspoon vanilla extract or lemon extract
- 1 cup fresh blueberries
- 4 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 1 ¼ cups powdered sugar for glaze
- 3 tablespoon lemon juice for glaze
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Whisk dry ingredients together in a bowl: all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
- Cream butter and sugar until light and fluffy in a large bowl.
- Mix in egg and egg yolk, then lemon juice, lemon zest, and vanilla extract.
- Gradually fold in the dry mixture until combined. Do not overmix.
- Fold in blueberries and lemon zest gently to avoid crushing the berries.
- Portion dough into balls on baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are just set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack and drizzle with glaze.
Notes
Store cookies in airtight container at room temperature for up to 3 days. Refrigerate or freeze for longer storage.