Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- For the optional lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- In a large mixing bowl, cream together the softened unsalted butter and cream cheese until smooth and light, about 2-3 minutes. Ensure both are at room temperature for the best results.
- Add the granulated sugar to the butter and cream cheese mixture. Beat on medium-high speed until the mixture is light and fluffy, usually another 2-3 minutes, scraping down the sides of the bowl as needed.
- Beat in the large egg, vanilla extract, and fresh lemon zest until just combined. Mix only until incorporated to avoid overmixing.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry streaks of flour remain to prevent tough cookies.
- Gently fold in the fresh or frozen blueberries by hand using a spatula. If using frozen blueberries, do not thaw them first; add them directly to the dough.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This chilling step is important for preventing the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup and non-stick baking.
- Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set. The cookies will still be soft in the middle but will firm up as they cool. Avoid overbaking.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
- For the optional lemon glaze: While the cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the completely cooled cookies before serving.
Notes
Ensure your butter and cream cheese are properly softened to room temperature for a smooth, lump-free dough. For an extra bright citrus kick, consider adding a tiny pinch of lemon extract along with the vanilla. These Lemon Blueberry Cheesecake Cookies store wonderfully in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer enjoyment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg