Blueberry Cream Cheese Cookies | Soft and Moist Dessert

Preheat the oven to 170 °C and line a baking tray with baking paper.

In a large bowl, combine the cream cheese, egg, butter, and cane sugar, then mix thoroughly with an electric whisk. Add the lemon juice (and grated lemon zest to taste), then continue mixing. Then add the spelt flour, cornstarch, baking soda, and a pinch of salt, then knead the dough. Finally, gently fold in the frozen blueberries.

Form 20 equally sized balls from the dough, place them on the baking tray, and gently press down their tops with your finger. Bake at 170–175 °C for 10–15 minutes, until the edges of the cookies are lightly golden brown.