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Perfect Blueberry Cream Cheese Flag Cookies

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These festive cookies feature a tender buttery dough layered with a creamy blueberry cream cheese filling, perfect for celebrations like the Fourth of July or summer picnics.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • ¾ cup unsalted butter (170 g), softened
  • ½ cup granulated sugar (100 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces cream cheese (225 g), softened
  • ⅓ cup powdered sugar (40 g), sifted
  • 1 cup fresh blueberries (150 g), washed and patted dry
  • 1 teaspoon fresh lemon zest (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cookie Dough (10 minutes): In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy—about 3 minutes. Beat in the egg and vanilla extract until combined.
  2. Mix Dry Ingredients (2 minutes): In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
  3. Make the Blueberry Cream Cheese Filling (8 minutes): In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and fresh lemon zest until smooth and creamy. Gently fold in the fresh blueberries, being careful not to crush them.
  4. Assemble the Cookies (10 minutes): Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll out about two-thirds of the cookie dough between two sheets of parchment paper to ¼-inch thickness. Transfer to one baking sheet.
  5. Spread the Filling: Evenly spread the blueberry cream cheese filling over the rolled-out dough, leaving a ½-inch border around the edges.
  6. Top Layer: Roll out the remaining dough to the same thickness and size, then gently place it over the filling. Press edges lightly to seal.
  7. Cut the Flag Pattern (15 minutes): Using a sharp knife or pizza cutter, slice the dough into rectangles about 2×3 inches. Create flag stripes by making small horizontal cuts within each rectangle without cutting through the bottom layer.
  8. Bake (15-18 minutes): Bake in the preheated oven until edges start to turn golden and filling is set, about 15 to 18 minutes.
  9. Cool Completely (20 minutes): Transfer baking sheets to wire racks to cool completely before handling.

Notes

If dough feels too sticky, chill for 15 minutes before rolling. Pat blueberries dry to avoid soggy cookies. Do not cut all the way through the dough when making flag stripes to keep cookies intact. Watch oven closely to prevent over-browning; tent with foil if needed. Dough can be refrigerated up to 2 days; filling best fresh but can be refrigerated for 1 day.

Nutrition

Keywords: blueberry cookies, cream cheese cookies, Fourth of July dessert, festive cookies, summer baking, flag cookies, berry cream cheese filling

Find it online: https://oracooks.com/perfect-blueberry-cream-cheese-flag-cookies-easy-recipe-for-festive-celebrations/