Lemon Blueberry Cheesecake Cookies
These Lemon Blueberry Cheesecake Cookies blend sweet and tangy flavors, featuring fresh blueberries and zesty lemon for a delightful treat.
Ingredients
Wet Ingredients
- 8 oz Cream Cheese, softened Use full-fat cream cheese for the best results.
- 1/2 cup Unsalted Butter, softened For best blending.
- 1 cup Granulated Sugar Brown sugar or coconut sugar can be alternatives.
- 1 Egg, large, at room temperature Can substitute with a flaxseed egg for vegan.
- 2 tbsp Lemon Juice, fresh Bottled lemon juice can be used in a pinch.
- 1 tbsp Lemon Zest, fresh Use fresh lemons for the best flavor.
Dry Ingredients
- 1.5 cups All-Purpose Flour A gluten-free blend can be used as an alternative.
- 2 tsp Baking Powder Ensure it's fresh for the best results.
- 1/4 tsp Salt Just a pinch will do.
Mix-Ins
- 1 cup Fresh Blueberries Rinse gently before use to keep intact.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened cream cheese, butter, and granulated sugar. Beat until creamy, about 2-3 minutes.
- Add the egg, lemon juice, and lemon zest to the mixture. Beat until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing gently until just combined.
- Fold in the fresh blueberries carefully.
- Scoop heaping tablespoons of dough onto a lined baking sheet, spacing them apart.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Serving Suggestions
- Arrange the cookies on a decorative plate with a sprinkle of powdered sugar.
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
For enhanced flavor, try adding a teaspoon of vanilla extract to the dough. Customize by adding nuts or swapping blueberries for raspberries.