Lemon Blueberry Cheesecake Cookies (Printable)
Soft cookies with fresh blueberries, tangy lemon, and creamy cheesecake flavor.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 4 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 2 teaspoons vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh blueberries
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and cream cheese together until smooth and creamy, about 2 minutes.
04 - Add granulated sugar and brown sugar; beat until light and fluffy.
05 - Mix in egg, vanilla extract, lemon zest, and lemon juice until combined.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until incorporated.
07 - Gently fold in blueberries with a spatula, being careful not to crush them.
08 - Drop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
09 - Bake for 11–13 minutes, or until edges are lightly golden and centers look set.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- These cookies stay incredibly soft for days, unlike traditional cookies that harden up
- The cream cheese creates this tender, almost cakey texture that people cannot quite identify but keep eating
02 -
- Overmixing once the flour is added makes these cookies tough instead of tender
- Frozen blueberries work fine but do not thaw them first or your dough becomes too wet
03 -
- Zest your lemon before juicing it, or you will struggle to get any zest off a squeezed lemon
- If your blueberries are large, cut them in half to distribute fruit more evenly throughout each cookie