Description
Blueberry cheesecake cookies blend creamy cheesecake richness with classic cookie charm, creating an irresistible dessert sensation. Sweet blueberry swirls and tangy cream cheese promise pure indulgence that will delight bakers seeking a delectable treat.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh blueberries (or frozen, thawed)
- 1 cup granulated sugar
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
Binding and Flavor Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
Seasoning Ingredients:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Cream butter, cream cheese, and sugar in a large bowl until the mixture becomes airy and pale, ensuring smooth incorporation of ingredients.
- Incorporate the egg and vanilla extract, stirring until the mixture develops a uniform consistency and appears well-blended.
- Sift together flour, baking soda, and salt in a separate container to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently to create a cohesive dough without overmixing.
- Delicately fold fresh blueberries into the dough, taking care to maintain their structural integrity and prevent unnecessary crushing.
- Prepare a baking sheet with parchment paper, creating a non-stick surface for precise cookie placement.
- Portion the dough into rounded mounds, positioning them approximately two inches apart to allow adequate spreading during baking.
- Position the cookie-laden sheet in a preheated oven at 350°F, allowing the edges to transform into a delicate golden hue, which typically requires 10-12 minutes.
- Remove the cookies and permit them to rest on the baking sheet momentarily, enabling initial cooling and structural stabilization.
- Transfer the cookies to a wire cooling rack, allowing complete temperature reduction and texture refinement.
- As a final flourish, dust the cooled cookies with a light veil of powdered sugar, enhancing their visual appeal and subtle sweetness.
Notes
- Softly fold blueberries into the dough to prevent bruising, ensuring whole berries remain intact for bursts of fresh fruit flavor.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a perfectly round cookie shape.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them first to prevent color bleeding and maintain structural integrity.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender texture and delicate crumb.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 151
- Sugar: 10 g
- Sodium: 84 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg