Description
Delicious cookies combining cheesecake and fresh blueberries with a refreshing lemon twist.
Ingredients
Scale
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- ½ tsp vanilla
- 12 oz fresh blueberries
- ¼ cup granulated white sugar (for the jam)
- 2 ¾ cups all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar (for the dough)
- 2 tbsp lemon zest
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- ¼ cup granulated white sugar (for rolling the dough)
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, combine cold cream cheese, 3 tablespoons of sugar, and ½ teaspoon of vanilla. Whip until fluffy, about 3-4 minutes. Freeze for at least 1 hour.
- Make the Blueberry Jam: In a saucepan, combine blueberries and ¼ cup sugar. Cook on medium heat for about 40 minutes, mashing the blueberries. Cool in the fridge to thicken.
- Prepare the Cookie Dough: Whisk together flour, baking powder, baking soda, and salt. In another bowl, mix granulated sugar and lemon zest. Cream with softened butter until light and fluffy. Add egg and vanilla, mix until pale, then gradually incorporate dry ingredients.
- Assemble the Cookies: Flatten a portion of cookie dough, place a dollop of blueberry jam in the center, cover with another portion of dough, and seal the edges. Place on a baking sheet lined with parchment.
- Bake: Preheat the oven to 350°F (175°C). Roll dough balls in granulated sugar, then bake for 11-12 minutes until edges are golden. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Chill the cheesecake filling to achieve the right texture; rolling the dough in sugar adds sweetness and crunch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 204
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg