Blueberry Lemon Cheesecake Cookies
Blueberry Lemon Cheesecake Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 13-15 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
1 cup white/granulated sugar
2 tsp lemon extract
2 & 1/3 cup of All-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 & 1/2 cup frozen blueberries
Topping
1 cup cream cheese (8 oz)
1 cup powdered sugar
1 tsp lemon extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Filling Cookies
To fill cookies without it oozing out is simple—thick cookie, thick filling. There is no other way around it, honestly. If you have a thinner filling, it is necessary to freeze or completely chill your filling. The cream cheese in this recipe is thick but it is still necessary to chill your filling completely before stuffing your cookies.
With the cookie dough part, it is necessary to make a thick dough that will not stick to your fingers much. If your dough comes out slightly sticky, add more flour. Add about 2-3 tablespoons at a time until it is not sticky, but still a soft moldable texture.
Your environment temperature may have a slight effect on how your dough comes out so do not rely solely on the exact gram measurements in the recipe, if your cookie dough has an odd consistency.
Measurements in Grams
226 grams butter
200 grams white/granulated sugar
8 grams lemon extract
300 grams of All-purpose flour
6 grams baking soda
2 grams baking powder
285 grams frozen blueberries
Topping
226 grams cream cheese (8 oz)
112 grams powdered sugar
4 grams lemon extract
Instructions
Step 1
Mix room temperature cream cheese with powdered sugar and lemon extract until fully combined. Scoop 1 tbsp balls onto a parchment paper lined tray/plate and store in the freezer while cookies are being made & chilled.
Step 2
Preheat oven to convection 350 degrees Fahrenheit.
To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Add in white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Mix in lemon extract.
Step 4
Add flour, baking soda, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Lastly, add frozen blueberries until dough turns slightly purple and sticky.
Store dough into fridge to cool for 1-2 hours.
Step 5
Use a 1/3 cup scoop (approximately 80 grams) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
If your test cookie came out too flat, add a couple more tablespoons of flour. If it is too thick and didn’t spread, add 1-2 tbsp of your choice of nut milk.
Step 6
Remove cream cheese from freezer. Flatten out 1 scoop of cookie dough and add one balls of cream cheese to the center. Bring cookie dough around cream cheese ball and roll cookie dough ball in extra granulated sugar.
Bake cookies for 10-11 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 8
You can eat these fresh and/or put these in the fridge to store up to 10 days!