why make this recipe
These Lemon Blueberry Cheesecake Cookies mix bright lemon and sweet blueberry with soft cream cheese. They bake fast and please a crowd. For another cookie idea that pairs floral and nutty flavors, try the rose and pistachio shortbread cookies.
introduction
This cookie is soft, tangy, and fruity. The dough stays buttery and light. A spoon of blueberry jam and a dollop of cream cheese make each bite rich. If you like lemon in both sweet and savory dishes, you might also enjoy this lemon-herb salmon recipe for a different meal with lemon flavor.
how to make Lemon Blueberry Cheesecake Cookies
These cookies use a simple butter cookie dough. You make the dough, press a small well in each ball, add jam, then top with cream cheese mix and bake.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup blueberry jam
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions :
- Preheat oven to 350°F (175°C). In a bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Scoop out dough onto a baking sheet lined with parchment paper. Make an indentation in the center of each cookie.
- Fill each indentation with a teaspoon of blueberry jam.
- In a bowl, mix the cream cheese and powdered sugar until smooth. Add a dollop of this mixture on top of the jam swirl on each cookie.
- Bake for 12-15 minutes until edges are golden. Let cool before serving.
how to serve Lemon Blueberry Cheesecake Cookies
Serve them at room temperature so the cream cheese is soft. Plate them with fresh lemon slices or a few fresh blueberries. They work well with tea or a light coffee.
how to store Lemon Blueberry Cheesecake Cookies
Place cooled cookies in a single layer in an airtight container. Keep them in the fridge for up to 4 days because of the cream cheese topping. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month and thaw in the fridge.
tips to make Lemon Blueberry Cheesecake Cookies
- Use room temperature butter and cream cheese for smooth mixing.
- Do not overfill the jam well or the jam may run while baking.
- Chill the dough for 15 minutes if it feels too soft to shape.
- For a softer cookie, use the same creaming method used in some soft cookie recipes like the Vermont chewy molasses cookies.
- Test one tray first to find the perfect bake time for your oven.
variation (if any)
- Swap blueberry jam for raspberry or strawberry jam.
- Fold a little lemon zest into the cream cheese mix for extra lemon flavor.
- Add a sprinkle of coarse sugar on top before baking for a slight crunch.
FAQs
Q: Can I use low-fat cream cheese for the topping?
A: Yes, you can. The texture may be a bit less rich but it will work.
Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough and chill up to 24 hours before scooping and baking.
Q: How do I stop the jam from spreading?
A: Make a firm well in each cookie and use only a teaspoon of jam. Cool the cookies on the tray a few minutes before moving them to a rack.
Q: Can I use frozen blueberries instead of jam?
A: You can, but fresh or thawed berries may release more juice. Mix them with a little sugar and cornstarch first to help thicken.
Lemon Blueberry Cheesecake Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Scoop out dough onto a baking sheet lined with parchment paper.
- Make an indentation in the center of each cookie.
- Fill each indentation with a teaspoon of blueberry jam.
- In a bowl, mix the cream cheese and powdered sugar until smooth.
- Add a dollop of the cream cheese mixture on top of the jam swirl on each cookie.
- Bake for 12-15 minutes until edges are golden. Let cool before serving.