Blueberry Cheesecake Cookies
Delightful cookies featuring a creamy blend of cream cheese and fresh blueberries that are perfect for any occasion.
Ingredients
For the cookie dough
- 2 1/4 cups all-purpose flour provides structure
- 1/2 teaspoon baking soda helps with leavening
- 1 teaspoon cornstarch adds tenderness
- 1/2 teaspoon salt enhances flavor
- 1/2 cup unsalted butter adds richness
- 4 oz cream cheese contributes creaminess
- 3/4 cup granulated sugar adds sweetness
- 1/2 cup brown sugar adds moisture and depth
- 1 large egg binding ingredient
- 2 teaspoons vanilla extract adds flavor
- 1 teaspoon lemon zest brightens flavor
- 1 cup blueberries fresh or frozen, adds moisture and sweetness
For the cream cheese frosting
- 4 oz cream cheese adds richness
- 1/4 cup powdered sugar for sweetness in frosting
- 1/2 teaspoon vanilla extract for flavor in frosting
Instructions
Preparation
- Gather and measure your dry ingredients: Mix together the flour, baking soda, cornstarch, and salt in a bowl.
- Cream the butter and cream cheese together using an electric mixer or whisk until smooth and fluffy.
- Gradually add both the granulated sugar and brown sugar to the butter mixture, blending until creamy.
- Add the egg and vanilla extract, beating until fully combined.
- Fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
- Gently fold in the blueberries.
Baking
- Preheat your oven and line a baking sheet with parchment paper.
- Scoop portions of the dough onto the prepared sheet, spacing them apart.
- Bake until slightly golden on the edges and soft in the center.
- Cool on the baking sheet before transferring to a wire rack.
Frosting
- In a separate bowl, blend the remaining cream cheese, powdered sugar, and vanilla extract until smooth.
- Pipe or spread the frosting over the cooled cookies.
- Let the frosted cookies sit for a few moments to set.
Notes
Use room temperature ingredients for easier mixing. Store cookies in an airtight container to maintain their softness.