Lemon Blueberry Cheesecake Cookies - U.S. Highbush Blueberry Council
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U.S. Highbush Blueberry Council

Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies

It’s like biting into a fluffy cookie paradise. These lemon blueberry cheesecake cookies fill your mouth with sweet and sugary goodness, topped with a creamy frosting. If you want to “win” at your next potluck or family get together, these little lemon blueberry cheesecake cookies should be your go-to.

Ingredients

Cookie Ingredients

  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • ¼ cup (2 ounces) cream cheese, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbs. lemon zest
  • 1 cup fresh blueberries

Frosting Ingredients

  • ¾ cup (6 ounces) cream cheese, at room temperature
  • 1/3 cup confectioners’ sugar
  • 1 tsp. vanilla extract

Preparation

Cookie Instructions

  1. Preheat oven to 350F.
  2. With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes.
  3. Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally.
  4. Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms.
  5. Stir in lemon zest and gently fold in blueberries.
  6. Using wet hands, shape dough into 1-inch balls (about 1 Tablespoon each) and arrange on baking sheets. Bake in batches, refrigerating cookie dough balls until ready to bake.
  7. Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.

Frosting Instructions

  1. Beat ¾ cup cream cheese, confectioners’ sugar and 1 tsp. vanilla until smooth and blended.
  2. Frost tops of cookies.