Lemon 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
Scale
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
