Prep Time::40 mins
Cook Time::15 mins
Total Time::55 mins
Servings::19 cookies
Ingredients
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2 cups all-purpose flour
1/4 cup graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
4 ounces full fat cream cheese, at room temperature
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 1/4 cups fresh blueberries
Coating:
1/2 cup graham cracker crumbs
3 tablespoons white sugar
Icing:
1 1/2 cups confectioners sugar
1/4 teaspoon lemon zest
2 1/2 tablespoons lemon juice
1 pinch salt
2 tablespoons heavy cream
3 tablespoons graham cracker crumbs, or as needed for garnish
blueberries as needed for garnish
Directions
Preheat the oven to 350 degrees F (165 degrees C). Line two baking sheets with silicone baking mats.
Whisk together flour, 1/4 cup graham cracker crumbs, baking soda, baking powder, salt, and nutmeg in a medium bowl until combined.
Beat butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract together in a large bowl with an electric mixer on medium-high speed until lightened and fairly smooth, 4 to 5 minutes. There will still be some small chunks of cream cheese in the mixture, and that is okay. Beat in lemon zest and juice. Pour in half the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in blueberries with a spatula.
In a shallow bowl or pie plate, stir together 1/2 cup graham cracker crumbs and 3 tablespoons white sugar. Drop an approximately 2 tablespoon-sized piece of cookie dough into graham cracker mixture, and coat with crumbs. Carefully roll dough into a ball, and roll again in crumbs to coat. Place dough balls at least 2 inches apart on prepared baking sheets. Repeat with remaining dough.
Bake in the preheated oven until cookies begin to turn golden, and no longer look wet on top, 15 to 17 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
To make icing, whisk together powdered sugar, 2 1/2 tablespoons lemon juice, 1/4 teaspoon lemon zest, and salt until combined. Whisk in heavy cream. Glaze each cookie with a scant tablespoon of icing, then add a sprinkle of graham cracker crumbs plus 3 blueberries on top, if desired.
Cook's Notes:
You can make these cookies slightly larger or smaller than the 2 tablespoon size. Just adjust your baking time accordingly. The icing on top can be altered to suit your tastes–you can add more or less lemon zest/juice, or add more powdered sugar, if you prefer.
I made these cookies on both parchment paper-lined pans and Silpat-lined pans. The cookies on the parchment-lined pans spread more than the ones baked on the silicone baking mats. I highly recommend using Silpats if you can.