Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries, gently rinsed and patted dry
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries by hand. Avoid crushing them too much to prevent discoloration of the dough.
- In a small bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Transfer this mixture to a piping bag with a round tip, or a small zip-top bag with a corner snipped off.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each. Using the back of a spoon or your thumb, create a small indentation in the center of each cookie.
- Pipe or spoon a dollop of the cream cheese mixture into the center of each indentation.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the cheesecake topping is set. The centers may still look slightly soft but will firm up as they cool.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these zesty, creamy treats!
Notes
For the best flavor and texture, ensure your butter and cream cheese are truly softened to room temperature. If fresh blueberries aren’t available, you can use frozen ones, but do not thaw them; fold them into the dough while still frozen to prevent bleeding. These cookies store well in an airtight container in the refrigerator for up to 3 days, and are delicious served chilled! This recipe typically yields about 24 cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 cookies)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg