Description
These soft and pillowy Lemon Blueberry Cheesecake Cookies combine the tang of lemon, richness of cream cheese, and sweet bursts of blueberries. This easy-to-follow cookie recipe is perfect for spring, summer, or anytime you’re craving a fruity cheesecake-style treat. A must-try for lovers of lemon desserts, blueberry cookies, and soft-baked sweets.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest
1 cup fresh blueberries
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat the butter and cream cheese until smooth and fluffy.
3. Add sugar and beat until well combined.
4. Mix in the egg, vanilla extract, and lemon zest until creamy.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
7. Gently fold in the blueberries using a spatula to avoid bursting them.
8. Scoop dough onto baking sheets using a cookie scoop.
9. Bake for 12–14 minutes until edges are set and centers are slightly soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For the best citrus flavor, use freshly zested lemon, not bottled.
If using frozen blueberries, do not thaw them to avoid excess moisture.
These cookies are soft-baked and best enjoyed the day they’re made, but freeze beautifully for later.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
- Cholesterol: 25