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Lemon Blueberry Cheesecake Cookies

Delightful cookies that combine creamy cheesecake with fresh blueberries and a hint of lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup cream cheese, softened Ensure it's at room temperature for easier mixing.
  • 1/2 cup unsalted butter, softened Also at room temperature.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon zest of lemon For added lemon flavor.
  • 1 cup blueberries Fresh or frozen can be used.
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together the cream cheese and butter until smooth.
  3. Add the granulated sugar and mix until well combined.
  4. Beat in the egg and vanilla extract until the mixture is creamy.
  5. In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
  6. Gradually add the dry ingredients to the cream cheese mixture, stirring until just combined.
  7. Gently fold in the blueberries.
  8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar before serving if desired.

Notes

Store leftover cookies in an airtight container at room temperature for up to 3 days. Refrigerating can extend freshness to about a week.