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Lemon Blueberry Cheesecake Cookies

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Lemon Blueberry Cheesecake Cookies are a delightful fusion of creamy cheesecake and zesty lemon, all wrapped up in a soft, chewy cookie. Bursting with juicy blueberries and vibrant citrus flavors, these cookies are the perfect sweet treat for any occasion. Whether you’re enjoying them with afternoon tea or showcasing them at a gathering, each bite is sure to bring sunshine into your day.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 2 tbsp lemon juice (freshly squeezed)
  • 3/4 cup fresh blueberries (plump)
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • Powdered sugar for drizzling

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy.
  3. Add the egg, lemon zest, lemon juice, and vanilla extract; mix until well combined.
  4. In another bowl, whisk together the flour and baking powder. Gradually incorporate this dry mixture into the wet ingredients until just combined.
  5. Fold in fresh blueberries and chunks of cream cheese.
  6. Scoop dough onto prepared baking sheets about 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden.
  7. Allow cookies to cool slightly before transferring to wire racks.

Nutrition

Keywords: - For added texture, consider tossing frozen blueberries in flour before mixing to prevent sinking. - Substitute gluten-free flour blend for a gluten-free version. - Enhance flavor by adding chopped nuts like pecans or walnuts.

Find it online: https://timeforkitchen.com/irresistible-lemon-blueberry-cheesecake-cookies-recipe/