Description
These Lemon Blueberry Cheesecake Cookies combine a tangy cream cheese filling with homemade blueberry jam swirled into a zesty lemon cookie dough. The cookies are soft, flavorful, and perfect for a summer treat or anytime you crave a delicious fruity dessert with a creamy center.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, mix cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract with an electric mixer on medium-high speed until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 20 portions of 2 teaspoons each onto the baking sheet, flattening each slightly with the back of a spoon into thick discs. Freeze until completely solid.
- Make the Blueberry Jam: In a medium pot over medium heat, combine fresh blueberries and 1/4 cup sugar. Cook for about 40 minutes, smashing halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should be very thick and reduced to about 1/2 cup. Remove from heat and chill in the refrigerator.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Prep Lemon Sugar and Cream Butter: In a large bowl, rub lemon zest and 1 cup sugar together with your fingertips to release flavor. Add very softened butter, and beat with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Add egg and 2 tsp vanilla extract to the butter mixture and mix on medium speed for 1-2 minutes until pale and fluffy.
- Combine with Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Incorporate Blueberry Jam: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough at the bottom, spoon 1/4 of the blueberry jam on top, then add another 1/4 dough layer and spoon jam on top. Repeat until all jam and dough are layered. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to create swirls of jam without fully mixing it in.
- Assemble Cookies: Using a 2 tbsp scoop, portion 20 dough balls. Slightly flatten each ball, place one frozen cheesecake disc in the center, then cover fully with dough. Shape each into a slightly flattened disc to help even baking.
- Coat with Sugar: Roll each filled cookie dough disc in the remaining 1/4 cup granulated sugar for a sweet, crunchy exterior. Keep frozen cheesecake discs in the freezer until used.
- Bake: Place 6 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape the cookies into perfect circles.
- Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep the cheesecake filling discs frozen until assembling the cookies to prevent leaking during baking.
- Be careful not to fully incorporate the blueberry jam into the dough to keep pockets of jam for bursts of flavor.
- The cookies should be slightly flattened before baking to ensure even cooking and proper shape.
- Using a cookie cutter right after baking helps achieve a neat, uniform shape.
- You can store cooled cookies in an airtight container for up to 3 days or freeze them for longer storage.
- Prep Time: 1 hour 20 minutes
- Cook Time: 51 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
