BLUEBERRY CHEESECAKE COOKIES
These Blueberry Cheesecake Cookies are soft, buttery, and bursting with juicy blueberries. With a creamy cheesecake flavor and melt-in-your-mouth texture, they’re a dreamy dessert perfect for tea time, picnics, or sweet cravings!
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blueberries
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Make the Dough:
- In a large bowl, beat together butter, cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add egg and vanilla extract, mixing until combined. Gradually add the dry ingredients and mix until a soft dough forms.
Add Blueberries:
- Gently fold in the blueberries using a spatula. Be careful not to crush them too much.
Shape and Bake:
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool and Glaze (Optional):
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
- Make Ahead: The dough can be chilled for up to 24 hours before baking for thicker cookies.
- Customizing the Flavor: Add a pinch of lemon zest for a fresh citrus twist or mix in white chocolate chips for extra sweetness.
- Serving Suggestions: Enjoy these cookies warm with milk, or serve chilled for a creamy cheesecake-like bite.
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.