Description
Discover the best flavor in our Lemon Blueberry Cheesecake Cookies. This easy-to-bake, step-by-step recipe will guide you to perfection.
Ingredients
- 4 oz (113g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 tbsp fresh lemon juice
- 1 3/4 cups (210g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (150g) frozen blueberries (do not thaw)
Instructions
- 1. Prepare the Wet Ingredients: In a large bowl, cream together cream cheese, butter, and sugar until light and fluffy. Beat in egg, lemon zest, and lemon juice until combined.
- 2. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing on low speed until just combined.
- 3. Gently Fold in Blueberries and Chill: Gently fold in frozen blueberries. Cover and refrigerate dough for at least 1 hour.
- 4. Scoop and Bake: Preheat oven to 375°F (190°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets. Bake for 10-12 minutes until edges are lightly golden.
- 5. Cool and Enjoy: Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 10-12 mins