Description
These Amazing Lemon Blueberry Cheesecake Cookies combine the tangy freshness of lemon with juicy blueberries in a soft, creamy cheesecake cookie that’s easy to make and irresistibly delicious. Perfect for a fruity dessert or a sweet snack, these cookies feature a cream cheese-infused dough that remains tender and moist with every bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
For Dusting (Optional)
- 2 tablespoons powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Dough Base: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy, about 2 minutes. Then mix in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the dough using a spatula, taking care not to crush the berries to keep pockets of juicy flavor.
- Portion Dough and Bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12–14 minutes or until the edges are lightly golden and the centers appear set.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a delicate, sweet finish.
Notes
- For best results, chill the dough for 20–30 minutes before baking to prevent excessive spreading and maintain thick, tender cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These cookies freeze well; freeze baked cookies or dough balls and thaw before baking or serving as preferred.
