Lemon Blueberry Cheesecake Cookies
Bright, tangy lemon meets sweet bursts of blueberry and a rich cheesecake center in these stuffed cookies that are perfect for brunch or afternoon tea.
Ingredients
For the Cheesecake Filling
- 6 oz 6 oz cream cheese, cold Use reduced-fat cream cheese for a lighter version.
- 3 tbsp 3 tbsp granulated white sugar Do not reduce too much to avoid a flat taste.
- 1/2 tsp 1/2 tsp vanilla
For the Blueberry Jam
- 12 oz 12 oz fresh blueberries Fresh berries yield the best results.
- 1/4 cup 1/4 cup granulated white sugar
For the Cookie Dough
- 2 3/4 cups 2 3/4 cups all purpose flour, spooned and leveled You can replace up to 25% with cake flour.
- 1/2 tsp 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 cup 1 cup granulated white sugar Can reduce sugar for a less sweet dough.
- 2 tbsp 2 tbsp lemon zest
- 1 cup 1 cup unsalted butter, very softened For a dairy-free option, use plant-based butter.
- 1 large 1 egg, at room temperature Can substitute with an egg substitute.
- 2 tsp 2 tsp vanilla
For Rolling
- 1/4 cup 1/4 cup granulated white sugar, for rolling dough in
Instructions
Preparation
- Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Chill for at least 30 minutes.
- Make the Blueberry Jam: Combine blueberries and sugar in a saucepan. Cook, stirring, until thickened, about 8-12 minutes. Cool completely.
- Make the Cookie Dough: Whisk flour, baking powder, baking soda, and salt. Cream butter, sugar, and lemon zest, then beat in the egg and vanilla. Mix in dry ingredients.
Assembly
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough and flatten it. Place cheesecake filling and blueberry jam in the center, then wrap dough around and roll into a ball. Roll in sugar.
Baking
- Bake for 10-13 minutes or until edges are set. Cool on a wire rack.
Notes
Chilling the cheesecake filling helps hold its shape during assembly. Make-ahead components can save time.