Description
These Lemon Blueberry Cheesecake Cookies blend zesty citrus, juicy blueberries, and rich cream cheese into irresistibly soft cookies. They’re perfect for spring brunches, afternoon teas, or any sweet moment that calls for something fruity and fresh.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1 cup fresh blueberries
1/4 cup powdered sugar (optional, for dusting)
Instructions
1. In a large bowl, beat the softened butter and cream cheese until smooth and fluffy. Add granulated sugar and mix until lightened in color.
2. Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture until a soft dough forms.
4. Gently fold in the blueberries, being careful not to burst them.
5. Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough, spacing them 2 inches apart.
7. Bake for 12–14 minutes or until the edges are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Chill the dough to keep the cookies thick and chewy.
Use fresh blueberries to avoid bleeding and sogginess.
A lemon glaze is a great alternative to powdered sugar for extra zing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon blueberry cheesecake cookies