Description
Indulge in the delightful experience of Lemon Blueberry Cheesecake Cookies—a sweet treat that perfectly blends the zesty brightness of lemon with the juicy burst of blueberries. Each cookie boasts a soft and chewy texture, enveloping a rich and creamy cheesecake filling that elevates them to a whole new level of deliciousness. Ideal for any occasion, from casual gatherings to afternoon snacks, these cookies are sure to impress with their vibrant flavors and eye-catching appearance.
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 by mixing cream cheese, sugar, and vanilla until smooth. Set aside.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter with sugar until fluffy. Mix in lemon zest and egg.
- Gradually blend dry ingredients into the butter mixture until combined, then gently fold in fresh blueberries.
- Preheat the oven to 350°F (175°C). Scoop dough, flatten it slightly, place cheesecake filling in the center, enclose it with more dough, roll into balls, and coat with sugar.
- Bake on parchment-lined sheets for 11 minutes or until lightly golden. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg