Lemon Blueberry Cheesecake Cookies (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
240 grams all-purpose flour
02 -
7 grams baking powder
03 -
2 grams salt
→ Wet Ingredients
04 -
113 grams unsalted butter, softened
05 -
113 grams cream cheese, softened
06 -
200 grams granulated sugar
07 -
1 large egg
08 -
5 milliliters vanilla extract
09 -
Zest of 1 lemon (approx. 2 grams)
→ Add-ins
10 -
150 grams fresh blueberries
# Step-by-Step Directions:
01 -
In a large bowl, beat the unsalted butter and cream cheese until smooth and fluffy to form a rich base.
02 -
Add granulated sugar and beat until fully combined, then mix in the egg, vanilla extract, and lemon zest until the mixture is light and creamy.
03 -
In a separate bowl, whisk together flour, baking powder, and salt to ensure even distribution.
04 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to preserve tender texture.
05 -
Gently fold fresh blueberries into the dough with a spatula, avoiding excessive crushing to maintain bursts of flavor.
06 -
Use a cookie scoop to place dough onto a parchment-lined baking sheet. Bake in a preheated oven at 175°C for 12 to 14 minutes until edges are set and centers remain slightly soft.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Helpful Notes:
01 -
For uniform baking, scoop cookies of equal size. Dough can be chilled for 15 minutes to reduce spreading. Frozen blueberries may be used if unthawed and lightly coated in flour.