Lemon Blueberry Cheesecake Cookies
Soft and chewy cookies combining creamy cheesecake texture with zesty lemon flavor and sweet blueberries. These delightful morsels are easy to make and perfect for any dessert table.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter softened
- ½ cup cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 lemon zest
- 1 cup fresh blueberries you can also use frozen
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a separate large bowl, combine the softened butter and cream cheese and beat them together until smooth and creamy.
- To the butter and cheese mixture, add the granulated sugar and egg and mix well until combined.
- Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined, being careful not to overmix.
- Gently fold in the blueberries until evenly distributed in the cookie dough.
- Using a cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, leaving enough space between each cookie, and bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.