Lemon Blueberry Cheesecake Cookies
Delightful cookies infused with lemon zest and fresh blueberries, capturing the taste of summer in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened cream cheese and butter until smooth. Add the sugar and beat until fluffy. Stir in the vanilla extract, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, mixing until just combined.
- Fold in the fresh blueberries gently.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them out.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, ensure cream cheese and butter are at room temperature. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg