Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, lemon juice, and lemon zest and mix well.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries.
- For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract together until smooth.
- Scoop a tablespoon of cookie dough, make a small indentation in the center, and fill it with a spoonful of the cheesecake mixture. Cover with another tablespoon of cookie dough and gently press together.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container to keep them fresh for 4-5 days. They can also be frozen; be sure to wrap them well to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg