Blueberry Cookies with Cream Cheese

Instructions

• 1
  Preheat the oven to 170 °C and line a baking sheet with parchment paper.
• 2
  Now prepare a large bowl, add cream cheese, egg, butter, and cane sugar, and whisk everything with an electric mixer. Add lemon zest and juice to the mixture and mix. Then add spelt flour, cornstarch, baking soda, and a pinch of salt to the bowl and whisk the entire contents of the bowl into a dough. Then carefully fold in the frozen blueberries.
• 3
  From the prepared dough, form 20 equally sized balls on the lined baking sheet, pressing them down slightly with your fingers. Then transfer the baking sheet to the oven and bake for 10–15 minutes at 170–175 °C until the cookies are lightly golden.
• 4
  Remove the finished cookies from the oven and let them cool for at least 20 minutes. After this time, you can serve them.
• 5
  Store the cookies in an airtight container (ideally in the refrigerator) and consume within 3–4 days.
• 6
  Prepare a lemon glaze for the cookies: In a bowl, whisk 4–5 tablespoons of powdered cane sugar with 1 tablespoon of lemon juice until smooth, and drizzle the resulting glaze over the cookies once they have completely cooled after baking.