Description
Bright, zesty lemon cookies with juicy blueberries and a surprise cheesecake center. Soft, chewy, and bursting with fresh flavor—these cookies taste like sunshine wrapped in a sweet treat.
Ingredients
Scale
- 4 oz (113 g) cold cream cheese
- 1 tbsp granulated sugar
- ¼ tsp vanilla extract
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups (300 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (150 g) fresh blueberries
- ¼ cup granulated sugar
- Zest of 1 lemon
Instructions
- Mix cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized dollops onto parchment and freeze for at least 30 minutes.
- Beat butter, sugar, and lemon zest until fluffy. Mix in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Add dry mixture to wet, forming a soft dough. Gently fold in blueberries.
- Flatten a portion of dough in your palm. Place a frozen cheesecake dollop inside, cover with dough, and roll into a ball. If using, coat in lemon sugar.
- Arrange on lined baking sheets. Bake at 350 °F (175 °C) for 13–15 minutes, until edges are golden but centers remain soft.
- Rest 10 minutes on the sheet, then transfer to a rack. Serve warm with gooey centers, or cooled for a firmer cheesecake bite.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg