Description
These Lemon Blueberry Cheesecake Cookies are a delightful fusion of zesty lemon and sweet blueberries, wrapped in a creamy cheesecake-like texture. Each bite is a burst of sunshine, making them impossible to resist!
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
- 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
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. The mixture should be fluffy and free of lumps. Set it aside in the refrigerator to chill while you prepare the cookie dough.
- Mix the Cookie Dough: In a large bowl, cream together 1 cup of very softened unsalted butter and 1 cup of granulated sugar using your electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
- Add the Egg and Vanilla: Beat in 1 egg and 2 teaspoons of vanilla to the butter-sugar mixture until fully incorporated. This should take about 1 minute. The mixture should be smooth and well-blended.
- Incorporate Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; you want a soft dough.
- Add Lemon Zest and Blueberries: Gently fold in 2 tablespoons of lemon zest and 12 oz of fresh blueberries into the dough using a spatula. Take care not to crush the blueberries; they should remain whole for bursts of flavor in each cookie.
- Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps to solidify the butter and makes it easier to handle during the next steps.
- Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape the Cookies: Roll the chilled dough into balls, about 1.5 tablespoons each. Make sure they are uniform in size for even baking. Then, take about 1 teaspoon of the chilled cheesecake filling and press it into the center of each dough ball, wrapping the dough around the filling completely. Roll again to form a smooth ball.
- Roll in Sugar: Pour 1/4 cup of granulated sugar into a shallow bowl. Roll each cookie ball in the sugar until fully coated. This gives the cookies a nice sweet crust.
- Bake the Cookies: Place the cookies on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft to the touch. Be careful not to overbake, as they will continue to firm up while cooling.
- Cool and Serve: After baking, let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy them warm, or let them cool to store for later!
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chilling the dough is key to prevent spreading and ensure thicker cookies. Use room temperature ingredients for the best texture, and measure flour correctly to avoid dry cookies.