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- 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/4 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, thawed) - 1/2 cup white chocolate chips (optional) Gather these ingredients before you start. Each one plays a key role in the flavor and texture. The cream cheese and butter create a soft, creamy base. The sugars add sweetness and help with browning. The egg binds everything together and adds a lovely richness. Lemon zest and juice give that fresh, bright flavor that shines in each bite. For the dry ingredients, all-purpose flour gives structure. Baking soda and baking powder help the cookies rise. Salt enhances all the flavors. Fresh blueberries burst with juice, adding sweetness and color. If you choose, white chocolate chips provide an extra sweet touch. Make sure your butter and cream cheese are softened. This step helps them mix better, creating a smooth batter. Using fresh blueberries is best for flavor, but thawed frozen ones work too. Prepare your workspace, and let’s get cooking! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Next, line your baking sheet with parchment paper. This helps cookies bake evenly and makes cleanup easy. In a large bowl, cream together 1 cup of softened cream cheese and 1/2 cup of softened butter. Beat them until smooth and creamy. Then, add 1 cup of granulated sugar and 1/4 cup of brown sugar. Mix until fluffy. Next, crack in 1 large egg, and add 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice. Stir everything until it is well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. This mix adds structure to your cookies. Now, gently fold the dry mix into the wet ingredients. Do this slowly until just combined. Be careful not to overmix. Next, fold in 1 cup of fresh blueberries. If you want, add 1/2 cup of white chocolate chips. This adds a sweet touch to your cookies. Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheet. Space them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden, and the centers may look slightly underbaked. After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps maintain the soft texture of your cookies. To get the right texture, do not overmix the dough. When you mix, stop as soon as you see no dry flour. Overmixing makes cookies tough, not soft. For the best results, take the cookies out of the oven when the edges are lightly golden. The centers may seem soft, but they will firm up as they cool. For a tasty twist, drizzle melted white chocolate on the cooled cookies. This adds sweetness and richness. You can also garnish with lemon zest or additional blueberries. This makes your cookies look and taste even better! Use a sturdy mixing bowl that won't tip over. A good cookie scoop helps keep your cookies the same size. This ensures even baking. Also, a parchment-lined baking sheet makes for easy clean-up and helps cookies bake evenly. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Fresh Ingredients: Fresh blueberries will provide the best flavor and texture. If using frozen, make sure to thaw and drain excess liquid to avoid soggy cookies. Experiment with Flavors: Try adding a pinch of cinnamon or a splash of almond extract to the dough for a unique twist on the classic flavor profile. Store Properly: Keep your cookies in an airtight container at room temperature for up to a week to maintain freshness. You can also freeze them for longer storage. {{image_2}} You can switch things up by using different berries. Raspberries and strawberries work great. They add unique flavors and colors to your cookies. If you prefer a classic taste, try omitting the white chocolate. This lets the lemon and blueberry shine through even more. If you need a gluten-free version, don't worry! You can swap all-purpose flour for almond flour or a gluten-free flour blend. This change keeps the cookies soft and tasty, while still being safe for those with gluten issues. For a vegan version, you can replace cream cheese with a dairy-free alternative. Use coconut cream or a nut-based cream cheese. Instead of butter, try using vegan butter or coconut oil. These swaps keep the cookies creamy and delicious without any dairy. You can store your Lemon Blueberry Cheesecake Cookies at room temperature. Keep them in an airtight container. This will help maintain their soft texture. If you want them to last longer, put them in the fridge. The cold will keep them fresh for several days. Freezing these cookies is a great option. You can freeze the baked cookies or the dough. If you freeze the dough, scoop it into balls first. Place the balls on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag. Baked cookies can also go into a freezer-safe bag. Just make sure to separate layers with parchment paper. When stored properly, these cookies last up to a week at room temperature. In the fridge, they can stay fresh for about ten days. If you freeze them, they can last for up to three months. Just remember to thaw them in the fridge before enjoying. Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to avoid excess moisture. This helps keep your cookies from getting soggy. Frozen blueberries may burst while mixing, adding pretty swirls of color. They still taste great! Look for a light golden edge on the cookies. The centers may seem a bit soft or underbaked. This is fine! They will firm up as they cool. If you touch the edge and it feels set, your cookies are ready. Yes, you can make the cookie dough ahead of time. Prepare it, then wrap it tightly in plastic wrap. Place it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just let it thaw in the fridge before baking. This blog post covered how to make tasty blueberry cookies step by step. We discussed essential ingredients, mixing techniques, and baking tips. You learned about different flavor options, storage methods, and how to adapt recipes for various diets. Remember, getting the texture right and timing are key to great cookies. Enjoy the process and have fun experimenting with flavors. Your perfect blueberry cookies await!

Lemon Blueberry Cheesecake Cookies

Delicious cookies combining the flavors of lemon, blueberry, and cheesecake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries (or frozen, thawed)
  • 1/2 cup white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat together the softened cream cheese and butter until creamy and well combined.
  • Add the granulated sugar and brown sugar to the mixture, and continue to beat until fluffy.
  • Mix in the egg, vanilla extract, lemon zest, and lemon juice until thoroughly incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  • Gently fold in the fresh blueberries and white chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for chewyness.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For added flavor, drizzle melted white chocolate over the cooled cookies and garnish with additional lemon zest or blueberries for a beautiful finish.
Keyword blueberry, cheesecake, cookies, lemon