why make this recipe
Lemon Blueberry Cheesecake Cookies are the perfect treat that blends the tartness of lemon, the sweetness of blueberries, and the rich creaminess of cheesecake. They are delightful to bite into and provide a refreshing twist on traditional cookies. Great for parties, picnics, or a cozy evening at home, these cookies are sure to impress anyone who tries them. Plus, they are simple to make and can be enjoyed by people of all ages.
how to make Lemon Blueberry Cheesecake Cookies
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup blueberry jam
- 8 oz cream cheese, softened
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients, followed by the lemon zest.
- Fold in the blueberry jam and cream cheese gently until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool before serving.
how to serve Lemon Blueberry Cheesecake Cookies
These cookies can be served warm or at room temperature. They make a lovely dessert on their own but can also be paired with a glass of milk or a cup of tea. For an extra special touch, you can sprinkle some powdered sugar on top or serve them alongside fresh blueberries and a wedge of lemon.
how to store Lemon Blueberry Cheesecake Cookies
To store the cookies, place them in an airtight container at room temperature for up to five days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, consider freezing them. Just place them in a freezer-safe container and they will last for up to three months. To enjoy, simply thaw them at room temperature.
tips to make Lemon Blueberry Cheesecake Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the dough when combining with the blueberries and cream cheese to keep the cookies fluffy.
- Use fresh lemons for zesting to get the best flavor.
- Experiment with the amount of blueberry jam based on your taste preference.
variation
You could replace the blueberry jam with raspberry or strawberry jam for a different fruity flavor. Adding white chocolate chips into the batter could also enhance the sweet taste for a more decadent cookie.
FAQs
1. Can I use frozen blueberries instead of blueberry jam?
No, this recipe specifically calls for blueberry jam. Frozen blueberries might make the dough too watery and affect the texture.
2. What can I use instead of cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative if you need a substitute.
3. Can I add nuts to the cookie dough?
Yes, if you enjoy a crunch, you can add chopped nuts like walnuts or pecans to the dough.
Lemon Blueberry Cheesecake Cookies
Delightful cookies that blend the tartness of lemon, the sweetness of blueberries, and the richness of cheesecake, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup blueberry jam
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients, followed by the lemon zest.
- Fold in the blueberry jam and cream cheese gently until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool before serving.
Notes
These cookies can be served warm or at room temperature. Pair with milk or tea for an enjoyable treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cheesecake, lemon, blueberry, dessert
