Description
Bright, zesty lemon cookies with juicy blueberries and a surprise cheesecake center. Soft, chewy, and bursting with fresh flavor—these cookies taste like sunshine wrapped in a sweet treat.
Ingredients
For the Cheesecake Filling:
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4 oz (113 g) cold cream cheese
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1 tbsp granulated sugar
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¼ tsp vanilla extract
For the Lemon Blueberry Cookie Dough:
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1 cup (226 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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Zest of 2 lemons
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1 large egg
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2 tsp vanilla extract
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2½ cups (300 g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (150 g) fresh blueberries
Optional Lemon-Sugar Coating:
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¼ cup granulated sugar
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Zest of 1 lemon
Instructions
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Prepare Cheesecake Filling
Mix cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized dollops onto parchment and freeze for at least 30 minutes. -
Make Cookie Dough
Beat butter, sugar, and lemon zest until fluffy. Mix in egg and vanilla.
In another bowl, whisk flour, baking soda, and salt. Add dry mixture to wet, forming a soft dough. Gently fold in blueberries. -
Assemble Cookies
Flatten a portion of dough in your palm. Place a frozen cheesecake dollop inside, cover with dough, and roll into a ball. If using, coat in lemon sugar. -
Bake
Arrange on lined baking sheets. Bake at 350 °F (175 °C) for 13–15 minutes, until edges are golden but centers remain soft. -
Cool & Enjoy
Rest 10 minutes on the sheet, then transfer to a rack. Serve warm with gooey centers, or cooled for a firmer cheesecake bite.
Notes
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Use fresh, not frozen, blueberries to prevent excess moisture.
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Freeze cheesecake centers well to avoid leaks.
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Fully seal dough around the filling before baking.
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Cookies will firm up as they cool—don’t overbake.
Nutrition
- Calories: 160kcal
- Sugar: 12g
- Sodium: 70mg
- Protein: 2g
- Cholesterol: 25mg