Description
Delight in these luscious Lemon Blueberry Cheesecake Cookies that combine a creamy cheesecake center with bursts of fresh blueberry jam, all wrapped in a zesty lemon-infused cookie dough. Perfectly sweet and tangy, these cookies offer a unique texture with pockets of homemade blueberry jam and a soft, creamy cheesecake core.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla. Use an electric mixer on medium-high speed to whip until fluffy and the sugar has dissolved, about 2 minutes. Portion the mixture into 20 scoops of 2 tsp each on the parchment-lined sheet, flattening slightly with the back of a spoon into thick discs. Freeze until completely firm.
- Make the Blueberry Jam: In a medium pot over medium heat, combine fresh blueberries and 1/4 cup sugar. Cook for approximately 40 minutes, smashing berries halfway through with a wooden spoon. Stir continuously near the end to prevent sticking as the mixture thickens. The jam should reduce to about 1/2 cup and become very thick. Remove from heat and chill in the refrigerator while preparing the cookie dough.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Sugar and Lemon Zest: In a large bowl, rub 1 cup sugar and 2 tbsp lemon zest together with fingertips to release the lemon oils and aroma.
- Cream Butter Mixture: Add softened butter to sugar and lemon zest mixture. Beat with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and 2 tsp vanilla on medium speed until pale and fluffy, approximately 1-2 minutes.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
- Layer Jam in Dough: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter out on the bowl's bottom. Spoon a quarter of the blueberry jam onto the flattened dough. Layer another quarter of dough over the jam, then add more jam on top. Repeat this layering two more times to distribute jam throughout the dough.
- Fold Dough & Jam: Using a rubber spatula, cut the dough into quarters and fold each section gently just until jam pockets form throughout without fully incorporating the jam.
- Assemble Cookies: Scoop dough into 20 portions using a 2-tablespoon cookie scoop. Flatten each slightly, place a frozen cheesecake disc in the center, and carefully enclose the cheesecake completely with dough. Shape each into a slightly flattened disc rather than a ball to ensure proper baking and spreading.
- Roll in Sugar: Roll each assembled cookie in 1/4 cup granulated sugar, ensuring full coverage. Keep cheesecake discs frozen until used to maintain shape during assembly.
- Bake Cookies: Place six cookies at a time onto prepared baking sheets. Bake for 11-12 minutes at 350°F (175°C). Right after baking, use a large circular cookie cutter to gently shape cookies into perfect circles.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving. Enjoy your delightful lemon blueberry cheesecake cookies!
Notes
- Ensure the cream cheese is cold before mixing to achieve the best cheesecake filling texture.
- Freezing the cheesecake filling discs is crucial to maintain shape during baking.
- Be gentle when folding the jam into the dough to preserve distinct pockets of blueberry flavor.
- Rolling cookies in sugar enhances texture and adds a sweet crunch to the exterior.
- Use a cookie cutter immediately after baking to create perfectly round cookies while still warm.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
