Lemon Blueberry Cheesecake Cookies
Delightful cookies that fuse zesty lemon and sweet blueberries with a creamy cheesecake filling, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup butter, softened Ensure butter is at room temperature
- 1 cup sugar
- 1 cup brown sugar Packed
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice Freshly squeezed
- Zest of 1 lemon Provides flavor
- 3 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries Fresh or thawed if frozen
Cheesecake Filling Ingredients
- 1 cup cream cheese, softened Room temperature for easy mixing
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture.
- Fold in the blueberries.
- For the filling, mix the softened cream cheese with powdered sugar until smooth.
Baking
- Scoop out cookie dough, flatten it, and place a small spoonful of cheesecake filling in the center. Encase the filling with dough and roll into a ball.
- Place on baking sheets and bake for 10-12 minutes until the edges are lightly golden.
- Allow to cool before enjoying your lemon blueberry cheesecake cookies.
Notes
For best results, use fresh blueberries. These cookies can be stored in an airtight container at room temperature for several days. For longer storage, freeze them.