Delicious Lemon Blueberry Cheesecake Cookies You’ll Love
Lemon Blueberry Cheesecake Cookies are delightful treats merging creamy cheesecake with fresh blueberries, perfect for any occasion.
Equipment
- Oven
- mixing bowls
- Electric Mixer
- baking sheet
- parchment paper
- spatula
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour helps create the perfect structure for these cookies.
- ½ teaspoon baking soda provides a gentle lift for a soft texture.
- ½ teaspoon baking powder ensures your cookies rise beautifully while baking.
- ¼ teaspoon salt enhances all the flavors, balancing the sweetness.
- ½ cup unsalted butter, softened adds richness; make sure it's softened for easy mixing.
- ½ cup granulated sugar sweetens the cookie for a delightful bite.
- ¼ cup brown sugar, packed brings in a bit of caramel flavor and moisture.
- 1 large egg binds the ingredients together for a chewy texture.
- 1 teaspoon vanilla extract adds warmth and depth to the taste.
- Zest of 1 lemon imparts a vibrant citrus aroma that’s hard to resist.
- 2 tablespoons fresh lemon juice gives a fresh, zesty lift to the cookies.
For the Cheesecake Element
- ½ cup cream cheese, softened adds that creamy richness reminiscent of cheesecake.
For the Blueberry Burst
- 1 cup blueberries, fresh or frozen the star ingredient! Frozen blueberries work too; just don’t thaw!
For the Finishing Touch
- powdered sugar, for dusting (optional) adds a charming, sweet touch on top of your cookies.
Instructions
Step‑By‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar for 2-3 minutes.
- Add egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, beating until well combined.
- Gently mix in softened cream cheese until the batter is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in blueberries carefully to distribute evenly.
- Drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are lightly golden and the centers look soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired once completely cooled.
Notes
Chill the dough and avoid overmixing for the best results. Monitor baking time carefully to achieve the perfect cookies.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mg
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