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–+ servings

Lemon Blueberry Cheesecake Cookies

Bright and flavorful cookies that capture the essence of summer with lemon, blueberries, and creamy cheesecake goodness.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour I use plain old Tesco's value brand—no need for anything fancy here!
  • 1/4 cup cornstarch To give these cookies that chewy texture we all crave.
  • 1/2 teaspoon baking soda Because cookies need a little lift, right?
  • 1/4 teaspoon salt I use sea salt, but table salt works too if that's all you've got.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Don't skimp; the good stuff makes these cookies heavenly.
  • 1/2 cup cream cheese, softened I prefer the spreadable kind—it makes mixing a breeze.
  • 1/2 cup granulated sugar The sweet backdrop to our lovely lemon and blueberry friends.
  • 1/4 cup brown sugar For that depth of flavour—like a warm hug in cookie form.
  • 1 large egg Preferably organic, because I’m fancy like that.
  • 1 teaspoon vanilla extract Trust me, the good stuff makes a difference.
  • Zest of 1 lemon The moment you decide to add this is the moment the aroma kicks in.
  • 1 cup blueberries Fresh or frozen—whatever's handy; although fresh makes it feel extra special.

Method
 

Preheating
  1. Preheat your oven to 350°F (175°C).
Mixing Dry Ingredients
  1. In a bowl, whisk together the flour, cornstarch, baking soda, and salt.
Creaming
  1. In a stand mixer, beat together the softened butter and cream cheese until light and fluffy.
Incorporate Sugars and Egg
  1. Gradually add in both sugars and mix until combined. Then add the egg, vanilla extract, and lemon zest. Beat until well blended.
Combining Mixtures
  1. Slowly incorporate the dry ingredients into the wet mixture until just combined.
Adding Blueberries
  1. Gently fold in the blueberries without smashing them.
Chilling
  1. Cover the dough with plastic wrap and chill for about 30 minutes.
Baking
  1. Use a cookie scoop (or a spoon) to drop the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes.
Cooling
  1. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 5g

Notes

Serve warm, maybe with a drizzle of lemon glaze if feeling fancy. If you burn the bottom, quickly flip them over after they’ve cooled a bit. If you’re out of blueberries, substitute with chopped strawberries or raspberries.
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