Delicious Lemon blueberry cheesecake cookies for spring baking
Delicious Lemon blueberry cheesecake cookies for spring baking combine the rich, creamy flavor of cheesecake with bright, fruity notes of lemon and blueberries, creating a delightful treat perfect for any spring gathering.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 4 oz cream cheese (softened)
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and beat until creamy.
- Gently mix in the cream cheese until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the fresh blueberries gently to avoid breaking them.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Use room temperature ingredients for easier mixing. Don’t overmix the dough to avoid tough cookies. Chill the dough for 30 minutes for better shape. Fresh blueberries yield the best flavor.