Lemon Blueberry Cheesecake Cookies (Printable Version)
Soft, chewy cookies filled with creamy cheesecake and fresh blueberries with bright lemon zest.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# Directions:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
04 - Gradually fold in dry ingredients until just combined, being careful not to overmix.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
06 - Blend cream cheese and powdered sugar in a small bowl until completely smooth and creamy.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop approximately 2 tablespoons of dough, flatten in palm, place 1 teaspoon cheesecake filling in center, and carefully fold edges around to seal completely.
09 - Place filled cookies on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
10 - Bake for 11-13 minutes until edges just begin to turn golden brown. Remove promptly to prevent overbaking.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to finish cooling.
# Expert Hints:
01 -
- The texture is absolute magic with crisp edges giving way to a soft center and that surprise creamy middle
- Lemon and blueberries are a classic combo that somehow feels fresh every single time
- These look impressive but come together faster than youd expect
02 -
- Overbaking is the enemy here pull them out when they look slightly underdone in the center
- Sealing the dough around the filling takes practice your first few might look a little messy
- Frozen blueberries actually work better than fresh sometimes because they hold their shape during baking
03 -
- Use a cookie scoop to ensure all your cookies are the same size
- The chilling step seems optional but it makes such a difference in final texture