Blueberry cheesecake cookies are a delightful treat that combines the creamy richness of cheesecake with the sweet tanginess of blueberries, all packed into a convenient cookie form. Here’s a basic recipe to get you started:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon lemon zest for extra flavor
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries and lemon zest, if using, until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can optionally drizzle the cookies with a simple glaze made from powdered sugar and lemon juice for an extra burst of flavor.
Enjoy your delicious blueberry cheesecake cookies as a sweet treat any time of day!
