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Lemon Blueberry Cheesecake Cookies
From inbloombakery.com
Makes 20 cookies
2 hrs 11 min
Soft, chewy lemon sugar cookies with jammy blueberry pockets and a creamy vanilla cheesecake filling center.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine two baking sheets with parchment paper | |||||||||
| prepLine a small cookie sheet with parchment paper | |||||||||
| 6 oz / 170 g cream cheese, cold | Mix cheesecake filling until fluffy | Scoop into 20 discs, flatten & freeze | Scoop dough, wrap frozen cheesecake disc | Flatten into discs & roll in sugar | Bake 350°F / 175°C, 11-12 min | Cool 10 min on pan, transfer to rack | |||
| 3 tbsp / 38 g granulated white sugar | |||||||||
| 1/2 tsp vanilla | |||||||||
| 12 oz / 340 g fresh blueberries | Cook blueberries & sugar 40 min, smash halfway | Reduce to 1/2 cup / 120 ml, chill | Layer & fold in jam, leaving pockets | ||||||
| 1/4 cup / 50 g granulated white sugar | |||||||||
| 2 3/4 cups / 344 g all purpose flour, spooned and leveled | Whisk flour, baking powder, soda & salt | Mix in dry ingredients until combined | |||||||
| 1/2 tsp baking powder | |||||||||
| 1/2 tsp baking soda | |||||||||
| 1/2 tsp salt | |||||||||
| 1 cup / 200 g granulated white sugar | Rub lemon zest & sugar together | Cream in butter 1-2 min until fluffy | Beat in egg & vanilla until pale & fluffy | ||||||
| 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 | |||||||||
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