Lemon Blueberry Cheesecake Cookies (Print Version)
Chewy lemon cookies with fresh blueberries and a creamy cheesecake filling for bursts of flavor.
# Ingredients:
→ Cheesecake Filling
01 -
6 oz (170 g) cream cheese, cold
02 -
3 tbsp (38 g) granulated white sugar
03 -
1/2 tsp vanilla
→ Blueberry Jam
04 -
12 oz (340 g) fresh blueberries
05 -
1/4 cup (50 g) granulated white sugar
→ Cookies
06 -
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
07 -
1/2 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/2 tsp salt
10 -
1 cup (200 g) granulated white sugar
11 -
2 tbsp (20 g) lemon zest
12 -
1 cup (227 g) unsalted butter, very softened
13 -
1 egg, at room temperature
14 -
2 tsp vanilla
15 -
1/4 cup (50 g) granulated white sugar, for rolling dough in
# Steps:
01 -
Line a small cookie sheet with parchment paper. Combine cream cheese, sugar, and vanilla in a small bowl. Beat with an electric mixer on medium-high speed for about 2 minutes until fluffy and sugar is dissolved. Scoop into 18 portions (each 2 tsp) and flatten into discs. Freeze until completely firm.
02 -
Heat blueberries and sugar in a medium pot over medium heat. Cook for about 40 minutes, smashing halfway through. Stir continuously towards the end as the mixture thickens. Once reduced to about 1/2 cup (120 ml), chill in the fridge.
03 -
Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, rub lemon zest into sugar, then cream with softened butter using an electric mixer until light and fluffy. Add the egg and vanilla, beating until pale and fluffy. Gradually mix in the dry ingredients until just combined.
04 -
Divide the dough into quarters. Flatten one-quarter in the bowl, spread one-quarter of the blueberry jam on top, and layer with another quarter of dough. Repeat until all the jam is incorporated into dough layers. Fold and swirl lightly without fully mixing in the jam.
05 -
Scoop dough into 18 portions (2 tbsp each). Flatten each slightly, place a frozen cheesecake disc in the center, and wrap dough around it completely. Shape into slightly flattened discs and coat in sugar.
06 -
Place cookies on parchment-lined baking sheets, spacing adequately. Bake in batches of six for 11-12 minutes. Optionally, use a circular cookie cutter to shape cookies immediately after baking. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
# Notes and Tips:
01 -
Make sure the blueberry jam is fully cooled before mixing it into the dough.
02 -
Keep cheesecake filling in the freezer to maintain its shape during assembly.