Description
Delightful lemon blueberry cheesecake cookies that blend vibrant flavors of citrus and berries with a creamy filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup blueberries (fresh or frozen)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the lemon zest, lemon juice, and blueberries gently.
- Beat the cream cheese and powdered sugar together until smooth for the cheesecake filling.
- Scoop a tablespoon of cookie dough, flatten it, add about a teaspoon of the cheesecake filling, then cover it with another tablespoon of dough to form a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and monitor baking time closely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, lemon, blueberry, cheesecake
