Lemon Blueberry Cheesecake Cookies (Printer-friendly)
Chewy lemon blueberry cookies with creamy cheesecake filling and zesty citrus notes.
# What You 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 thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing until just blended. Avoid overmixing.
05 - Gently fold blueberries into dough. Refrigerate for at least 30 minutes to prevent spreading during baking.
06 - Whisk cream cheese and powdered sugar in small bowl until completely smooth.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and wrap dough around filling to seal completely.
09 - Place filled cookies 2 inches apart on prepared baking sheets.
10 - Bake for 11-13 minutes until edges begin to lightly brown. Centers should remain soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Tips:
01 -
- The cheesecake center stays surprisingly creamy even after baking, creating this incredible contrast with the chewy cookie exterior
- These freeze beautifully, which means I can pull out two for an afternoon treat without eating twenty standing at the counter
02 -
- Chilling the dough is not optional here, warm dough melts too fast and your cheesecake filling will leak out the bottom
- Sealing the dough around the filling takes practice, don't worry if a few cookies burst their first time, they still taste incredible
03 -
- Use a cookie scoop for uniform size, this ensures all cookies bake at the same rate
- Rotate the baking sheets halfway through baking if your oven has hot spots