Delicious Lemon blueberry cheesecake cookies for spring baking
Delicious Lemon blueberry cheesecake cookies for spring baking offer a taste of sunshine with a burst of fresh lemon and juicy blueberries, creating a comforting and flavorful treat that's perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemo
- 2 tablespoons lemon juice
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking powder, and salt. Whisk until well blended.
- In a large bowl, beat the softened butter and cream cheese until creamy and smooth.
- Gradually add sugar to the butter-cream cheese mixture, beating well after each addition. Then add the egg and mix until smooth.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients and mix until no flour is visible.
- Gently fold in the blueberries with a spatula.
- Use a cookie scoop or spoon to drop dough onto a lined baking sheet, leaving enough space between each cookie.
- Bake for 12-15 minutes or until the edges are slightly golden and the tops look set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use fresh blueberries for best flavor. Chill the dough for thicker cookies. Experiment with flavored cream cheese for extra taste. Dust with powdered sugar before serving.