Lemon Blueberry Cheesecake Cookies

Why This Recipe Works:
This recipe combines the creamy richness of cheesecake with the refreshing flavors of lemon and blueberry in a convenient cookie form. The creamy cheesecake filling, zesty lemon zest, and juicy blueberries create a delightful burst of flavor in every bite.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth.
3. Add the egg, vanilla extract, lemon juice, and lemon zest to the bowl, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before folding into the dough to prevent excess moisture.

Q: Can I add a lemon glaze on top?
A: Absolutely! A simple glaze made with powdered sugar and lemon juice can enhance the lemon flavor and add a decorative touch.

Expert Tips:

• For the best flavor, use fresh lemon juice and zest.
• If using frozen blueberries, toss them in a little flour before folding into the dough to prevent them from bleeding too much color.
• To prevent the cheesecake filling from spreading too much during baking, chill the dough in the refrigerator for about 30 minutes before baking.

How to Store This Recipe:
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven before serving.