Lemon Blueberry Cheesecake Cookies
These Lemon Blueberry Cheesecake Cookies combine tangy lemon, sweet blueberries, and creamy cheesecake flavors into a delightful treat, perfect for any occasion.
Ingredients
For the Cookie Dough
- 8 oz Cream Cheese, softened Ensure it's at room temperature for easy blending.
- 1/2 cup Unsalted Butter, softened Softening before mixing leads to a smoother dough.
- 1 cup Granulated Sugar Mix thoroughly with butter and cream cheese until fluffy.
- 1 cup All-Purpose Flour Measure accurately for best results.
- 1 large Egg Incorporated for moisture and richness.
- 1/4 cup Lemon Juice Freshly squeezed is preferred.
- 1 tbsp Lemon Zest Zest before juicing for maximum flavor.
- 1 cup Fresh Blueberries Gently wash and fold to keep intact.
For the Optional Topping
- 1 tbsp Powdered Sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the softened cream cheese, granulated sugar, and softened unsalted butter until light and fluffy.
- Blend in the egg, lemon juice, and lemon zest until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Gently fold in the fresh blueberries.
Baking
- Scoop tablespoon-sized balls of dough onto lined baking sheets, spaced an inch apart.
- Bake for 12-15 minutes until edges are light golden and centers are set.
Cooling
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Enhance flavor by adding a teaspoon of vanilla extract. These cookies are excellent served warm and can be customized with other flavors or fruits.