I didn't put a glaze on these because I was sending them to my aunt and step-daughter for their birthdays... but an easy LEMON GLAZE would be nice drizzled on top and I included the recipe.
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Soft & Puffy BLUEBERRY CHEESECAKE COOKIES
4 oz. cream cheese, room temperature……………....…2 eggs
1 stick butter or 1/2 cup buttery Crisco (I think Crisco keeps them puffier)
3/4 cup flour
1/2 cup brown sugar, firmly packed (I used dark)…...…....1/2 tsp. vanilla extract
2 envelopes Martha White Blueberry Cheesecake Muffin Mix (7 oz.) each ~OR~ 2 of any other 7-oz. blueberry muffin mix ~OR~ 1 14-oz. box blueberry muffin mix
1-1/2 cups white chocolate chips…………………….…dash of salt
1/2 tsp. baking soda………………………………………1/2 tsp. baking powder
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Preheat oven to 350. Line baking sheets with parchment paper. Set aside.
Cream the cream cheese, butter/Crisco, and brown sugar in your mixer bowl. Add eggs and vanilla; blend well. Scrape the bowl.
Mix in the muffin mix, flour, salt, baking powder and baking soda, just until blended well. Fold in white chocolate chips.
Use an ice cream scoop (about 3/4-ful) to make mounds on the cookie sheet. (I only put 6 on a sheet, since they'll spread a little.) Flatten somewhat with your hands. Bake for 10-12 minutes, or until just barely beginning to brown at the edges. Cool on the pan for a few minutes, before removing to a rack or paper to cool completely. Makes 2 to 2-1/2 dozen.
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LEMON DRIZZLE GLAZE
3/4 cup powdered sugar .............................................................lemon juice
Put the powdered sugar into a small bowl. Gradually whisk the lemon juice (1 tsp. at a time) until it's a thick, smooth drizzle consistency.
~OR~ Put about 1/2 cup canned lemon frosting into a small bowl, and whisk a little milk or cream flavored liquid coffee creamer in until it's a smooth drizzle consistency
~OR~ Put about 1/2 cup canned vanilla frosting into a small bowl, and whisk in a little lemon juice until it's a smooth drizzle consistency **
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