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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies

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Indulge in the delightful experience of baking Lemon Blueberry Cheesecake Cookies—an enchanting treat that perfectly marries the creamy richness of cheesecake with the soft, chewy texture of cookies. These cookies are bursting with fresh blueberries and invigorated by zesty lemon, creating a delectable flavor explosion in every bite. Ideal for summer gatherings or cozy evenings at home, these cookies will fill your kitchen with an irresistible aroma while captivating your taste buds. Each cookie features a luscious cream cheese filling, making them a unique dessert that friends and family will love. Bake a batch today and enjoy the sweet combination of nostalgia and innovation!

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla
  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar (for blueberry mixture)
  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar (for cookie dough)
  • 2 tbsp (20 g) lemon zest
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla (for cookie dough)
  • 1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

  1. Prepare blueberries by rinsing and tossing them with granulated sugar; let sit to release juices.
  2. Make cream cheese filling by mixing cold cream cheese, sugar, and vanilla until smooth; refrigerate.
  3. Cream softened butter with sugar until fluffy; add egg and vanilla, then mix well.
  4. Whisk together flour, baking powder, baking soda, and salt; gradually incorporate into wet ingredients.
  5. Fold in the prepared blueberries gently.
  6. Chill dough for 30 minutes before scooping onto baking sheets lined with parchment paper.
  7. Bake in a preheated oven at 350°F (175°C) for 11-13 minutes until edges are golden.

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