Name: Lemon Blueberry Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup cream cheese, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 lemon; 1/4 cup lemon juice; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

Lemon Blueberry Cheesecake Cookies with blueberries and lemon zest

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Why Make This Recipe

Lemon Blueberry Cheesecake Cookies are a delightful treat that brings together the tangy brightness of lemon and the sweet burst of blueberries in every bite. These cookies are perfect for any occasion, whether it’s a casual afternoon snack or a special gathering with friends and family. Who wouldn’t want to indulge in a soft, creamy, and refreshing cookie? They also offer a unique twist on the classic cookie, making them a delightful surprise for your taste buds.

How to Make Lemon Blueberry Cheesecake Cookies

To get started on this easy and delicious recipe, follow these steps carefully. The process is simple, and soon you’ll have a batch of scrumptious cookies to share or enjoy on your own!

Ingredients

1 cup unsalted butter, softened
1 cup cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
1/4 cup lemon juice
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth.
Beat in the egg and vanilla extract.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the lemon zest, lemon juice, and blueberries gently.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving if desired.

How to Serve Lemon Blueberry Cheesecake Cookies

These cookies are best served fresh out of the oven or after they have cooled completely. You can enjoy them as they are or pair them with a cup of coffee or tea for a comforting snack. If you’re catering a special event, serve them on a pretty platter to impress your guests.

How to Store Lemon Blueberry Cheesecake Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to five days. If you need to keep them longer, you can freeze the cookies. Make sure they are completely cooled, then place them in a freezer-safe container. They can be frozen for up to two months. Thaw them at room temperature before enjoying.

Tips to Make Lemon Blueberry Cheesecake Cookies

Make sure your butter and cream cheese are softened for easier mixing and a smoother dough.
Use fresh blueberries for the best flavor. You can also use frozen blueberries, but be sure to thaw and drain them first to avoid extra moisture in your dough.
If you want a more intense lemon flavor, increase the lemon zest and juice slightly. This will brighten up the cookies!
To avoid overmixing, gently fold in the blueberries and lemon zest.

Variation

If you’re looking for a fun twist, you can substitute the blueberries for raspberries or strawberries. Both fruits will add their unique flavors and make delicious variations of these cookies.

FAQs

Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat cream cheese, but it may affect the texture slightly. The cookies might be less rich, but they will still taste good!

What can I do if my dough is too sticky?

If your dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle when you drop it onto the baking sheet.

How can I make these cookies gluten-free?

To make gluten-free Lemon Blueberry Cheesecake Cookies, replace all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking to ensure the best results.

For another delicious blueberry-themed treat, check out these blueberry cheesecake protein balls!