Delicious Lemon blueberry cheesecake cookies for spring baking
Delicious Lemon blueberry cheesecake cookies for spring baking are a vibrant treat capturing the tangy brightness of lemons, the sweetness of fresh blueberries, and the creaminess of cheesecake. These cookies are comforting and easy to make, perfect for spring.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and cream cheese together until smooth and fluffy.
- Add in the granulated sugar gradually, beating until creamy.
- Incorporate the egg, vanilla extract, and lemon zest; mix until fully combined.
- Slowly add the dry ingredients into the wet ingredients and mix just until the flour disappears.
- Gently fold in the blueberries.
- Using a cookie scoop, drop tablespoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Use room temperature ingredients for better mixing. Make sure your baking powder is fresh. Chill your dough for 30 minutes for thicker cookies. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.