Lemon Blueberry Cheesecake Cookies (Printable)
Soft, creamy cookies with fresh blueberries, tangy lemon, and subtle cheesecake flavor. Ideal for spring and summer.
# What You 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
# How-To:
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 the egg, vanilla extract, lemon zest, and lemon juice until combined.
06 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
07 - Gently fold in the blueberries with a spatula, being careful not to crush them.
08 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 11–13 minutes, or until edges are lightly golden and centers look set.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The cream cheese makes these cookies impossibly soft without any complicated techniques
- Fresh lemon zest wakes up every bite and makes blueberries taste even more like themselves
02 -
- Overmixing after adding flour makes tough cookies so stop as soon as combined
- Room temperature ingredients create the best texture so dont rush the softening step
03 -
- Frozen blueberries work great but dont thaw them first or theyll turn your dough purple
- Lemon zest keeps in the freezer for months so grate extra and save it for next time