Lemon Blueberry Cheesecake Cookies (Print View)
Soft, chewy treats loaded with blueberries and creamy cheesecake filling with bright lemon zest.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How To Make It:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated into the butter mixture.
04 - Gradually blend dry ingredients into wet mixture until just combined. Be careful not to overmix.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
06 - Mix cream cheese and powdered sugar in a small bowl until completely smooth and uniform.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons of dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and wrap dough around filling to seal completely.
09 - Place sealed cookies on prepared baking sheets, leaving about 2 inches of space between each cookie.
10 - Bake for 11-13 minutes until edges begin to lightly brown. Centers should remain slightly soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Hints:
01 -
- These cookies manage to be both incredibly soft and satisfyingly substantial, like a tiny slice of cheesecake you can eat with your hands
- The burst of tart blueberries against sweet creamy filling creates that perfect sweet-tart balance that keeps you reaching for just one more
02 -
- Chilling the dough isn't strictly necessary, but it prevents the cookies from spreading too much and makes them easier to fill
- Seal the dough around the filling really well, or the cheesecake center might leak during baking
03 -
- Really room-temperature butter and cream cheese make all the difference in texture, so plan ahead
- Don't be tempted to overbake these, they'll look slightly underdone but that's exactly how they should be