If you’re a fan of the classic combination of tangy lemon and sweet blueberries, these Blueberry Lemon Cheesecake Cookies are going to be your new favorite treat. Soft, rich, and filled with cheesecake flavor, they are bursting with fresh blueberries and bright lemon zest. A perfect blend of flavors in a cookie form, these are ideal for spring and summer gatherings, or any time you’re craving something fruity and creamy.
Ingredients:
For the Cookies:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Glaze (optional but recommended):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter, Cream Cheese, and Sugar:
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg, Lemon, and Vanilla:
- Add the egg, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in the Blueberries:
- Gently fold in the fresh or frozen blueberries, being careful not to smash them into the dough.
- Shape the Cookies:
- Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake:
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Glaze (Optional):
- While the cookies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
Helpful Tips:
- Fresh or Frozen Blueberries: If using frozen blueberries, there’s no need to thaw them. Just add them directly to the dough, but be mindful that frozen blueberries may tint the dough slightly blue.
- Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for a smooth and creamy cookie dough.
- Chill the Dough: If the dough is too soft to handle, you can refrigerate it for 15-20 minutes before baking to make shaping easier.
Substitutions/Variations:
- Raspberries or Blackberries: Swap out the blueberries for raspberries or blackberries for a different berry twist.
- Lemon Extract: If you want a more intense lemon flavor, add ½ teaspoon of lemon extract to the dough.
- Gluten-Free: You can substitute a 1-to-1 gluten-free baking flour in place of the all-purpose flour to make these cookies gluten-free.
Frequently Asked Questions:
- Can I make the dough ahead of time? Yes! You can make the cookie dough up to 24 hours in advance and refrigerate it. When ready to bake, allow the dough to sit at room temperature for about 10 minutes if it becomes too stiff in the fridge.
- How do I prevent my cookies from spreading too much? To prevent spreading, you can chill the dough for 20-30 minutes before baking. This is especially useful if your kitchen is warm.
- Can I freeze the cookie dough? Yes, you can freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag once frozen. When you’re ready to bake, you can bake them from frozen by adding an extra 1-2 minutes to the bake time.
Storage Instructions:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Because of the cream cheese, these cookies can also be stored in the refrigerator for up to 5 days to maintain freshness.
- Freezing: These cookies freeze well. Place them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
More Relevant Recipes:
- Lemon Blueberry Muffins: If you love the blueberry and lemon combo, these muffins are the perfect breakfast treat.
- Cheesecake-Stuffed Lemon Cookies: For more cheesecake-flavored goodness, try these cookies with a hidden cream cheese center.
- Lemon Raspberry Bars: Tangy lemon bars with fresh raspberries make for a delightful dessert option.
These Blueberry Lemon Cheesecake Cookies are bursting with fresh blueberry flavor and the perfect balance of tangy lemon and creamy cheesecake. Whether you’re enjoying them with a cup of tea or sharing them at a party, they’re sure to be a hit!