Lemon Blueberry Cheesecake Cookies for a Sweet Escape
Discover the magical blend of tangy lemon and sweet blueberries in these Lemon Blueberry Cheesecake Cookies!
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Servings: 24 cookies
Calories: 150kcal
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing bowls
- hand mixer
- Measuring cups
- measuring spoons
Ingredients
For the Dough
- 1 cup all-purpose flour gives the cookies structure and a tender bite.
- 0.5 teaspoon baking soda helps the cookies rise to a delightful softness.
- 0.5 teaspoon baking powder adds extra lift for that perfect cookie texture.
- 0.25 teaspoon salt enhances the overall flavor of the cookies.
For the Creamy Base
- 0.5 cup unsalted butter, softened provides richness and a tender crumb.
- 0.5 cup granulated sugar sweetens the dough perfectly.
- 0.25 cup brown sugar, packed adds moisture and a hint of caramel flavor.
- 1 large egg binds the ingredients together for a smooth dough.
- 1 teaspoon vanilla extract infuses a warm, sweet aroma into the cookies.
- 1 zest lemon brightens the flavor with a burst of citrusy aroma.
- 2 tablespoons fresh lemon juice adds a refreshing tartness that balances the sweetness.
- 0.5 cup cream cheese, softened creates that delicious cheesecake texture in every cookie.
For the Blueberry Goodness
- 1 cup blueberries, fresh or frozen bursts of fruity goodness; use frozen without thawing for best results.
For the Finishing Touch
- Powdered sugar, for dusting adds a sweet, pretty finish for that bakery-style look.
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the mixture, and beat until smooth.
- Gently fold in the softened cream cheese until smoothly incorporated.
- Slowly add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Fold in the blueberries, ensuring they're evenly distributed in the cookie dough.
- Drop portions of the dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until lightly golden around the edges and soft in the center.
- Allow the cookies to cool on the sheet for about 5 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired and enjoy warm or at room temperature.
Notes
Don't overmix the dough to ensure tender cookies. Store in an airtight container for optimal freshness.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 60mg | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.5mg