Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries (or frozen, thawed)
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon lemon juice
- Optional: extra blueberries for garnish
Instructions
- In a small bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Mix until smooth and creamy. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, and beat until combined. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in the blueberries gently.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of cookie dough onto the sheet, spacing about 2 inches apart. Dollop small spoonfuls of blueberry cheesecake filling onto each dough mound. Use a toothpick or skewer to swirl the filling into the dough, creating a marbled pattern.
- Bake for 12-15 minutes or until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute frozen blueberries for fresh; thaw and drain thoroughly before use.
- Ensure cream cheese is softened for a smooth filling.
- For a more intense blueberry flavor, add extra blueberries to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Cookie (approx.)
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg