Description
Delightful cookies combining zesty lemon, juicy blueberries, and a creamy cheesecake filling, creating an unforgettable treat perfect for any occasion.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough
Instructions
- In a bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
- Transfer the cheesecake filling to the refrigerator to firm up.
- In a saucepan over medium heat, combine blueberries and 1/4 cup of sugar. Stir gently for 5-8 minutes until blueberries break down.
- Let the mixture simmer until thickened, then remove from heat and cool.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with 1 cup of sugar until light and fluffy.
- Mix in the egg, 2 teaspoons of vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until just incorporated.
- Use a cookie scoop to form dough balls, make an indent, and add cheesecake filling and blueberry jam. Encase the filling with dough.
- Roll the dough balls in granulated sugar and place them on the baking sheet.
- Bake for 12-15 minutes or until light golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make cheesecake filling and blueberry jam a day in advance for optimal freshness. Store cookies in an airtight container for up to one week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg