Blueberry Cheesecake Cookies
These blueberry cheesecake cookies combine a soft, creamy texture of cheesecake with fresh blueberries, making them perfect for any occasion.
Ingredients
For the Blueberry Mixture
- 2 tablespoons water
- 1 cup blueberries adds moisture and sweetness
- ½ cup granulated sugar sweetens the mixture
- 1 tablespoon cornstarch thickens and stabilizes
- ⅓ cup water for slurry dilutes cornstarch for proper mixing
For the Cookie Dough
- 4 ounces cream cheese, room temperature provides creaminess
- ⅓ cup granulated sugar adds sweetness
- ½ each egg yolk richness and moisture
- 1 cup unsalted butter, slightly cold, cubed creates a tender texture
- ½ cup light brown sugar, packed adds depth of flavor
- ½ cup granulated sugar provides additional sweetness
- 1 large egg binds the ingredients
- 1 large egg yolk enhances richness
- 2 teaspoons pure vanilla extract adds flavor
- 2 ¾ cups all-purpose flour gives structure
- 1 teaspoon cornstarch improves texture
- 1 ½ teaspoons baking powder helps cookies rise
- ¾ teaspoon salt enhances flavor
- 2 teaspoons ground cinnamon adds warmth and spiciness
Instructions
Preparation
- In a small saucepan, combine 2 tablespoons of water with 1 cup of blueberries and ½ cup of granulated sugar. Heat this over medium heat, stirring gently until the blueberries start to release their juices.
- Once the blueberries are soft, dissolve 1 tablespoon of cornstarch in ⅓ cup of water to create a slurry. Stir this slurry into the blueberry mixture. Allow it to cook until thickened.
- In a mixing bowl, beat together 4 ounces of room temperature cream cheese, ⅓ cup of granulated sugar, and ½ egg yolk until smooth and creamy.
- In a large bowl, cream together 1 cup of cubed unsalted butter, ½ cup of packed light brown sugar, and ½ cup of granulated sugar until fluffy.
- Add 1 large egg, 1 large egg yolk, and 2 teaspoons of pure vanilla extract to the butter mixture and mix until fully combined.
- In another bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of cornstarch, 1 ½ teaspoons of baking powder, ¾ teaspoon of salt, and 2 teaspoons of ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the thickened blueberry mixture into the dough, ensuring the blueberries are evenly distributed.
Baking
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake until the edges are set and slightly golden, about 12 to 15 minutes. Allow to cool slightly on the baking sheet before transferring to a wire rack.
Notes
These cookies can be enjoyed as a breakfast treat, snack, or dessert. Ensure the cream cheese is at room temperature and avoid overmixing to keep them tender.