Description
Soft lemon blueberry cheesecake cookies with a creamy center and fresh summer flavor.
Ingredients
- For the cheesecake filling: 6 ounces cream cheese softened, 1/4 cup granulated sugar, 1 teaspoon fresh lemon juice
- For the cookie dough: 1/2 cup unsalted butter softened, 3/4 cup granulated sugar, 1 large egg, 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla flavoring, 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh blueberries
Instructions
- In a small bowl, mix cream cheese, granulated sugar, and lemon juice until smooth. Scoop into 12 small portions and freeze for 20 minutes until firm.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon juice, lemon zest, and vanilla flavoring, mixing until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and stir until a soft dough forms.
- Gently fold in the blueberries, being careful not to crush them.
- Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake portion in the center. Wrap the dough around the filling and seal completely.
- Place cookies on the baking sheet spaced apart.
- Bake for 12 to 14 minutes until the edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve once fully cooled for the best texture and creamy center.
Notes
- Chill the filled dough balls for 10 minutes before baking to help them hold their shape.
- Prep Time: 25 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking
- Cuisine: American