Description
Soft cookies filled with a sweet cream cheese heart, bursting with lemon and fresh blueberries.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar (for filling)
- 1/2 tsp vanilla (for filling)
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar (for berries)
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Make the cheesecake filling by mixing cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Chill in the fridge.
- Toss fresh blueberries with 1/4 cup sugar and set aside.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and 1 cup sugar until light. Add egg and 2 tsp vanilla, and mix.
- Add the dry mix to the wet mix little by little and stir until just mixed. Fold in the sugared blueberries gently.
- Preheat the oven to 350°F (175°C) and line baking sheets.
- Scoop about 2 tablespoons of dough, flatten slightly, and place 1 teaspoon of chilled cheesecake filling in the center. Close the dough around the filling and roll into a smooth ball.
- Roll each ball in the 1/4 cup sugar and place on the baking sheet, leaving space between cookies.
- Bake for about 11 minutes until the edges turn light gold. Let cool on the sheet for a few minutes, then move to a rack to cool completely.
Notes
Serve at room temperature to keep the filling soft. Add a dusting of sugar or lemon glaze if desired. Store cookies in an airtight box in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American