Description
Indulge in the delightful combination of lemon, blueberry, and cheesecake with these soft and chewy cookies. A perfect treat for any occasion!
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookies:
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
- Make Blueberry Jam: In a saucepan, cook blueberries and sugar until thickened. Set aside to cool.
- Prepare Cookie Dough: In a separate bowl, combine flour, baking powder, baking soda, salt, sugar, lemon zest, butter, egg, and vanilla extract. Mix until a dough forms.
- Assemble Cookies: Roll dough into balls, flatten, add a spoonful of cheesecake filling and blueberry jam, then fold and seal edges. Roll in sugar.
- Bake: Place cookies on a baking sheet and bake at 350°F (180°C) for 10-12 minutes.
- Serve: Enjoy these delightful Lemon Blueberry Cheesecake Cookies!
Notes
- You can refrigerate the dough for easier handling.
- Experiment with different fruit fillings for a variety of flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg