Lemon Blueberry Cheesecake Cookies (Printer-friendly)
Soft, creamy cookies loaded with fresh blueberries and tangy lemon. Finished with a subtle cheesecake flavor.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 4 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 2 teaspoons vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh blueberries or frozen unthawed
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and cream cheese together in a large bowl until smooth and creamy, about 2 minutes.
04 - Add granulated sugar and brown sugar. Beat until light and fluffy.
05 - Mix in egg, vanilla extract, lemon zest, and lemon juice until combined.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until incorporated.
07 - Gently fold in blueberries with a spatula, being careful not to crush them.
08 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 11-13 minutes, until edges are lightly golden and centers look set.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The texture is somewhere between a chewy sugar cookie and a velvety cheesecake bite
- Fresh blueberries burst in your mouth while the lemon keeps everything bright and not too sweet
02 -
- Overbaking will make these lose their signature cheesecake-like softness
- Frozen berries work but don't thaw them or your dough will turn too wet
03 -
- Room temperature ingredients are non-negotiable for the right texture
- The lemon zest should be from room-temperature fruit for maximum oil release