Lemon Blueberry Cheesecake Cookies (Printable)

Soft creamy cookies loaded with fresh blueberries and tangy lemon, finished with subtle cheesecake flavor perfect for warm weather gatherings.

# What You'll Need:

→ 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 (or frozen, unthawed)

# How To Make:

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 -
  • They taste like someone took the best parts of cheesecake and made them portable and shareable
  • The cream cheese creates this incredible tender crumb that makes people think you spent hours on them
02 -
  • Room temperature ingredients are absolutely critical here, cold butter and cream cheese won't cream properly and you'll end up with dense cookies
  • Don't overmix once you add the flour, or these will turn tough instead of meltingly tender
03 -
  • If your blueberries are huge, cut them in half so they distribute evenly throughout the dough
  • Chill the dough for 30 minutes if it feels too sticky to work with, though I rarely need to

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