Why Make This Recipe
If you love cookies that are bursting with flavor, these Lemon Blueberry Cheesecake Cookies are for you! They combine the tangy taste of lemon with sweet blueberry jam and the creamy goodness of cheesecake. Perfect for a snack, dessert, or sharing with friends, this cookie recipe is a delightful treat that is sure to impress.
How to Make Lemon Blueberry Cheesecake Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup blueberry jam
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together the butter, cream cheese, and sugar until smooth.
- Beat in the egg and vanilla extract, followed by the lemon zest.
- In another bowl, mix flour, baking soda, and salt. Gradually add this to the wet mixture.
- Fold in the blueberry jam until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
How to Serve Lemon Blueberry Cheesecake Cookies
These cookies taste great on their own, but you can serve them with a glass of milk or a cup of tea. They also work well as part of a dessert platter or alongside some fresh fruit for a delightful treat.
How to Store Lemon Blueberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the dough before baking or freeze the baked cookies. Just make sure to separate them with parchment paper to prevent sticking.
Tips to Make Lemon Blueberry Cheesecake Cookies
- Make sure the butter and cream cheese are softened for easy mixing.
- Don’t overmix the dough after adding the flour to keep the cookies tender.
- You can adjust the amount of lemon zest based on your taste preference for a stronger or milder lemon flavor.
Variation
If you want to try something different, you can substitute the blueberry jam with raspberry or strawberry jam for a twist on the classic recipe. You can also add chopped nuts for extra crunch.
FAQs
1. Can I use another type of cheese instead of cream cheese?
Yes, you can use mascarpone cheese as an alternative, but it may change the flavor slightly.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I add more fruit to the cookies?
Absolutely! Adding fresh blueberries or dried cranberries can enhance the flavor and texture of the cookies.
Lemon Blueberry Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining the tangy taste of lemon, sweet blueberry jam, and creamy cheesecake goodness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup blueberry jam
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter, cream cheese, and sugar until smooth.
- Beat in the egg and vanilla extract, followed by the lemon zest.
- Mix flour, baking soda, and salt in another bowl. Gradually add this to the wet mixture.
- Fold in the blueberry jam until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
Notes
For a variation, substitute blueberry jam with raspberry or strawberry jam. You can also add chopped nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon, blueberry, cheesecake, cookies, dessert
