Sep
08
I've made these twice this week for birthdays, if that gives you any indication of how tasty these are. I found this recipe on Pinterest. The combination of lemon and blueberry must be a popular one. I've seen recipes for pancakes, cupcakes and beverages lately, and yes, I've pinned them all. The combination of sour lemon and subtle sweetness of the blueberries makes for quite the pair. These cookies are not overly sweet which I like. The added cream cheese in the center helps meld the flavors even more. I hope you enjoy them as much as I do. They are best served right out of the oven, or warmed up for a bit in the microwave. Makes about three dozen cookies.
Lemon Blueberry Cheesecake Cookies
Recipe from: Hot Polka Dot
INGREDIENTS
1 cup unsalted butter, room temperature
1 cup granulated sugar zest of 1 lemon
3 tbsp. freshly squeezed lemon juice
2 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 c. flour
1 c. blueberries
3/4 pkg cream cheese, cut into 1 tsp cubes
3 tbsp. freshly squeezed lemon juice
2 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 c. flour
1 c. blueberries
3/4 pkg cream cheese, cut into 1 tsp cubes
DIRECTIONS
In a large bowl with an electric mixer, cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.
In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix into the wet ingredients. Gently fold in 3/4 c. of the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make the dough slightly stiff.
In a large bowl with an electric mixer, cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.
In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix into the wet ingredients. Gently fold in 3/4 c. of the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make the dough slightly stiff.
Preheat oven to 350 degrees and position rack in the center. Line your baking sheets with parchment paper and set them aside.
While the cookie dough is chilling in the fridge, roll 1 tsp. cream cheese (or however much you think you can fit inside a cookie) into small balls and flatten slightly, these will be pressed into the cookie dough.
After the dough is chilled, roll 1 heaping tbsp. of dough into a ball then flatten it slightly into a disc shape. Place a cream cheese ball into the center and form the dough around it creating a ball again, then flatten slightly. With the remaining 1/4 cup of blueberries, place a few on top of each cookie before baking.
Bake for about 10 - 13 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!
Bake for about 10 - 13 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!
