Lemon Blueberry Cheesecake Cookies
CheesecakesDessertKid FriendlySnacks
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Ingredients
Cookie Ingredients
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup fresh blueberries
- 1/4 cup (2 ounces) cream cheese, softened
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbs. lemon zest
Frosting Ingredients
- 3/4 cup (6 ounces) cream cheese, at room temperature
- 1/3 cup confectioners’ sugar
- 1 tsp. vanilla extract
Instructions
Cookie Instructions
- Preheat oven to 350F.
- With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes.
- Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally.
- Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms.
- Stir in lemon zest and gently fold in blueberries.
- Using wet hands, shape dough into 1-inch balls (about 1 Tablespoon each) and arrange on baking sheets. Bake in batches, refrigerating cookie dough balls until ready to bake.
- Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.
Frosting Instructions
- Beat ¾ cup cream cheese, confectioners’ sugar and 1 tsp. vanilla until smooth and blended.
- Frost tops of cookies.
About this recipe
It’s like biting into a fluffy cookie paradise. These lemon blueberry cheesecake cookies fill your mouth with sweet and sugary goodness, topped with a creamy frosting. If you want to “win” at your next potluck or family get together, these little lemon blueberry cheesecake cookies should be your go-to.
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