Blueberry Cheesecake Cookies
User Reviews
4.4
Blueberry Cheesecake Cookies
Description
Blueberry Cheesecake Cookies start with a dough blended from room temperature cream cheese, butter, granulated sugar, powdered sugar, and lemon flavoring. Once combined with flour, baking soda, and salt, fresh blueberries are gently folded in. The dough is chilled to firm up before being portioned into scoops for baking. This prevents spread and helps the cookies hold their shape with slightly golden edges and a soft center.
The final touch is a cream cheese glaze made by mixing cream cheese with powdered sugar, vanilla, and heavy cream, creating a smooth topping that enhances the cheesecake flavor. The glaze is typically applied after cookies cool, adding a sweet, tangy layer.
Rolling dough scoops into balls before baking creates a smooth top on each cookie. The lemon elements brighten the rich cream cheese base while blueberries provide bursts of juiciness. These cookies work well as a dessert or sweet snack.
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 lemon juice fresh
- 1 teaspoon lemon zest
- 1 egg large
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries fresh
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
- Roll chilled dough scoops into smooth balls to create a neat cookie surface before baking.
- Lightly grease hands if the dough is sticky to handle easily.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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