Super soft lemon cookies with the superfoods of blueberries and chia added for nutrition, flavor, and beauty!
Add the butter, cream cheese, and sugar to a stand mixer or large bowl and beat on medium-high speed until creamy, light, and fluffy (about three minutes).
Add the egg, lemon extract, and lemon zest and beat on medium-high speed, stopping to scrape down the sides as necessary.
Add all the flour, cornstarch, baking soda, salt, and chia seeds. Beat on low speed just until everything is combined and the flour disappears. Do not overmix.
If using a stand mixer, remove the bowl from the mixer and add in the fresh blueberries. Gently fold them into the dough by hand, taking care not to smash them.
Use a large cookie scoop (2 tablespoons) or a 1/4 cup measuring cup to scoop out the cookies. (Use two scoops for a single cookie). Set the cookie dough on silicone-line baking sheets and refrigerate for 1-2 hours.
Remove the cookie dough from the fridge and roll each ball in your hands to make it smooth and uniform. Place back on the cookie sheets, cover loosely with plastic wrap, and allow to chill for at least two more hours.
When ready to bake, preheat your oven 375 degrees F. Place the balls of dough far apart on silicone-lined baking sheets. (Put only two balls per row). Bake for 14 minutes, until the tops do not depress when touched gently with your finger.
Allow to cool for ten minutes on the baking sheet before transferring to a wire rack to cool completely.
In a small bowl, mix together the cup of powdered sugar, lemon juice, and milk. Drizzle over the top of cooled cookies. Sprinkle with chia seeds if desired.
Be sure to scroll up and read the post for important tips for this recipe!
If you want to make smaller cookies, use a single 2-inch scoop, set your oven for 350 degrees F., and bake for eight minutes.