These Lemon Blueberry Cheesecake Cookies are fresh, sweet and if you make them will be gone before you know it. Just like Summer.
Lemon Blueberry Cheesecake Cookies
Category: Dessert
These Lemon Blueberry Cheesecake Cookies are fresh, sweet and if you make them will be gone before you know it. Just like Summer.
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- Zest of 1 lemon
- 3 tbsp lemon juice
- 2 eggs
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 3 cup flour
- 1 cup blueberries
- ½ package cream cheese, softened
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or a Silpat and set them aside.
- In a large bowl with an electric mixer cream together the butter and sugar until it is light and fluffy. Blend in the lemon zest, juice and eggs.
- In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients, until just combined.
- Gently fold in the blueberries. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
- For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it.
- Bake about 10 - 14 minutes until the edges brown slightly.
