Lemon Blueberry Cheesecake Cookies
These cookies combine the creamy goodness of cheesecake with the fruity freshness of blueberries, and a hint of lemon for a delightful treat.
Ingredients
For the cookie dough
- 6 oz cream cheese (cold) Make sure it is cold before mixing.
- 3 tbsp granulated white sugar For the initial mix.
- 1/2 tsp vanilla For flavoring.
- 1/4 cup granulated white sugar (for rolling) Sugary coating for the outside.
- 1 cup unsalted butter (very softened) Ensure it's very soft for easy mixing.
- 1 egg (at room temperature) To help bind the dough.
- 2 tsp vanilla Additional vanilla for the dough.
- 2 3/4 cups all-purpose flour (spooned and leveled) Base of the cookie.
- 1/2 tsp baking powder For leavening.
- 1/2 tsp baking soda For leavening.
- 1/2 tsp salt To enhance flavor.
- 12 oz fresh blueberries Gently folded in.
- 2 tbsp lemon zest For a refreshing twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the softened butter, lemon zest, and egg. Mix until creamy.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the fresh blueberries carefully to avoid smashing them.
- Roll the dough into small balls and then roll in sugar.
- Place on the lined baking sheets, ensuring to leave space between the cookies.
- Bake for about 10-12 minutes or until golden around the edges.
- Let them cool before enjoying your cookies.
Notes
These cookies can be paired with fresh whipped cream or a scoop of vanilla ice cream. Store them in an airtight container for up to a week or freeze for up to three months, layered with parchment paper.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 85mgFiber: 0.5gSugar: 7g
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