Blueberry Cheesecake Cookies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
18 mins
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Total Time
38 mins
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Servings
22
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Calories
160 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Blueberry Cheesecake Cookies
Description
This recipe blends softened butter and cream cheese with sugar until light and fluffy, creating a rich and moist base for the cookies. An egg, vanilla extract, and sour cream add moisture and tenderness. The dry ingredients including flour, baking powder, baking soda, and salt are mixed in gently to avoid overworking the dough, preserving softness.
Fresh blueberries are folded in carefully so they retain some shape and provide bursts of juice in the baked cookies. Baking at 350℉ until the bottoms just begin to brown produces cookies with slightly crisp edges and a soft, chewy center. Cooling on the baking sheet for a few minutes prevents crumbling before transferring to a wire rack.
The cookies can be enjoyed fresh or stored at room temperature for several days. They freeze well and thaw gently to retain texture. This recipe yields about 22 to 24 cookies, convenient for sharing or snacking.
Using parchment paper for baking sheets helps prevent sticking and promotes even baking. Avoid overmixing once the flour is added to maintain a tender crumb. For longer freshness, store with a slice of white bread to keep cookies soft.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ¾ cup butter unsalted, softened
- 4 ounce cream cheese at room temperature
- 1 large egg
- 2 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 ½ cups blueberries fresh
Instructions
- Preheat the oven: To 350℉ (175℃). Line 2 baking sheets with parchment paper; set aside.
- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
- Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
- Finish the cookie dough: Gently fold in blueberries. Drop 1½ tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.
Notes
- Yield is about 22 to 24 cookies, depending on dough portion size.
- Cool cookies completely before storing to prevent moisture buildup.
- Store at room temperature in airtight containers for 3 to 5 days with a slice of white bread to maintain softness.
- Cookies freeze well up to 3 months; thaw at room temperature and let rest 15 minutes before serving.
- Line baking sheets with parchment paper to prevent sticking and promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 87mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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