Blueberry Cheesecake Cookies
User Reviews
4.4
81 reviews
Good
Blueberry Cheesecake Cookies
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These Blueberry Cheesecake Cookies are so soft, tender, and filled with blueberries, a hint of lemon, and topped with a cream cheese glaze.
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Ingredients
Cookies
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
Glaze
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
Instructions
Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.
- Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
- Add in the vanilla extract, lemon juice, lemon zest, and egg. Beat just until the egg is incorporated.
- Add in the flour, baking soda, and salt. Beat until the flour is just combined.
- Fold in the frozen blueberries.
- Cover the dough and refrigerate for at least 1 hour.
- Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
- Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
- Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
Glaze
- In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium until creamy.
- Add in the powdered sugar, milk, and vanilla extract. Beat until smooth.
- If the glaze is too thick, add additional heavy cream 1 tablespoon at a time until you reach the desired consistency.
- Dip the tops of the cooled cookies in the glaze. You can also add the glaze to a sandwich bag and cut the corner off from the bag creating a small hole. Drizzle the glaze on top of the cookies.
- Place in an airtight container in the fridge for up to 5 days.
Notes
- For a smooth cookie top, roll the chilled scoops of cookie dough into a ball. You may need to lightly grease your hands if the dough is sticking.
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
99mg
(4%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
123IU
(2%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 46cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 99mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
81 reviews
Good
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