Blueberry Lemon Cheesecake Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • Zest of 1 lemon
  • 3 tbsp lemon juice
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 cup flour
  • 1 cup blueberries
  • ½ package cream cheese, softened, and mixed with a bit of sugar (to taste)
  1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or a Silpat and set them aside.
  2. In a large bowl with an electric mixer cream together the butter and sugar until it is light and fluffy. Blend in the lemon zest, juice and eggs.
  3. In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients, until just combined.
  4. Gently fold in the blueberries. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
  5. For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it.
  6. Bake about 10 - 14 minutes until the edges brown slightly.
Recipe by Kitchen Meets Girl at