Lemon Blueberry Cheesecake Cookies

Description §

These perfect lemon blueberry cheesecake cookies are soft and chewy lemon sugar cookies, with jammy blueberries throughout, stuffed with a creamy vanilla cheesecake filling. They’re chewy, buttery, full of fresh lemon blueberry flavor and taste just like lemon blueberry cheesecake in cookie form!

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Ingredients §

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 12 oz (340 g) fresh blueberries
• 1/4 cup (50 g) granulated white sugar
• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 2 tbsp (20 g) lemon zest
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

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Method §

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the cream cheese, 3 tbsp of granulated white sugar, and 1/2 tsp of vanilla until smooth. Set aside.
3. In a separate bowl, toss the blueberries with 1/4 cup of granulated white sugar. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In a large bowl, cream together the butter, 1 cup of granulated white sugar, and lemon zest until light and fluffy.
6. Beat in the egg and 2 tsp of vanilla until well combined.
7. Gradually mix in the dry ingredients until just combined.
8. Using a cookie scoop or spoon, scoop out dough balls and flatten them slightly.
9. Place a small spoonful of the cream cheese mixture onto the center of each dough ball.
10. Top with a few blueberries and fold the dough around the filling, sealing it in.
11. Roll the dough balls in the remaining 1/4 cup of granulated white sugar and place them on the prepared baking sheet.
12. Bake for 12-15 minutes, or until the edges are lightly golden.