Lemon Blueberry Cheesecake Cookies (Printable Version)

Soft, creamy treats bursting with fresh blueberries and tangy lemon, finished with cheesecake flavor—perfect for warm weather.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 4 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 2 teaspoons vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice

→ Add-ins

12 - 1 cup fresh blueberries

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and cream cheese together until smooth and creamy, about 2 minutes.
04 - Add granulated sugar and brown sugar. Beat until light and fluffy.
05 - Mix in the egg, vanilla extract, lemon zest, and lemon juice until combined.
06 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
07 - Gently fold in the blueberries with a spatula, being careful not to crush them.
08 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 11–13 minutes, or until edges are lightly golden and centers look set.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These taste like biting into a tiny cheesecake but with none of the baking anxiety or water bath drama
  • The cream cheese makes them stay soft for days unlike regular cookies that turn into hockey pucks
02 -
  • Overmixing the blueberries is the fastest way to turn your beautiful dough into a grayish purple mess
  • These are meant to be slightly underbaked when you take them out since they keep cooking on the hot pan
03 -
  • Room temperature ingredients are not optional here cold cream cheese creates lumpy dough that never smooths out
  • The lemon zest should be from the outside of the lemon before you juice it to avoid getting the bitter white pith

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