Lemon Blueberry Cheesecake Cookies Recipe
Introduction
These Lemon Blueberry Cheesecake Cookies combine tangy cream cheese with fresh blueberries and bright lemon zest for a delightful treat. Soft and flavorful, they make a perfect dessert or snack any time of day.
Ingredients
- 4 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1/2 cup fresh blueberries
- 1 teaspoon lemon zest
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: In a large bowl, beat together cream cheese, butter, and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until combined.
- Step 2: In a separate bowl, whisk together flour, lemon zest, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Carefully fold in the blueberries to avoid breaking them.
- Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart.
- Step 4: Bake for 12–15 minutes, or until the edges are set and the cookies are lightly golden. Remove from the oven and allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh blueberries for the best texture; frozen blueberries can make the dough soggy.
- For extra lemon flavor, add a tablespoon of fresh lemon juice to the dough.
- Substitute the all-purpose flour with a gluten-free blend if needed.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat briefly in the microwave to soften if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Frozen blueberries can be used, but they may release extra moisture, making the dough softer and potentially changing the texture of the cookies. It’s best to gently pat them dry before folding in.
Do these cookies have a strong cream cheese flavor?
The cream cheese adds a subtle tang and richness without overpowering the bright lemon and sweet blueberry flavors, creating a balanced and delicious cookie.
PrintLemon Blueberry Cheesecake Cookies Recipe
These Lemon Blueberry Cheesecake Cookies are a delightful treat combining the tartness of lemon zest with juicy blueberries and the richness of cream cheese. Soft, cakey, and bursting with flavor, they are perfect for a sweet snack or a special dessert.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest (from about 1 lemon)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Prepare the dough: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, vanilla extract, and lemon zest and continue mixing until all ingredients are incorporated.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet cream cheese mixture, mixing gently until a soft dough forms.
- Fold in blueberries: Carefully fold fresh blueberries into the dough to avoid bursting them, distributing them evenly throughout the dough.
- Shape cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until they are set and lightly golden around the edges but still soft in the center.
- Cool and serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious lemon blueberry cheesecake cookies once slightly cooled.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can make the dough too wet.
- Be gentle when folding in blueberries to prevent them from bursting and turning the dough purple.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Store cookies in an airtight container for up to 3 days or refrigerate for longer freshness.
- If you want a stronger lemon flavor, add an additional 1/2 tsp of lemon zest.
Keywords: Lemon Blueberry Cookies, Cheesecake Cookies, Lemon Zest Cookies, Blueberry Desserts, Soft Cookies
