Ingredients

6 oz Cold Cream Cheese

3 tbsp Granulated White Sugar (for cream cheese mixture)

1/2 tsp Vanilla Extract (for cream cheese mixture)

12 oz Fresh Blueberries (frozen can be used)

Granulated White Sugar (to sweeten blueberry jam, adjust to taste)

2 3/4 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Granulated White Sugar (for dough)

2 tbsp Fresh Lemon Zest

1 cup Unsalted Butter (very soft)

1 large Egg (room temperature)

2 tsp Vanilla Extract (for dough)

1/4 cup Granulated White Sugar (for rolling)

Instructions

Step 1: In a medium mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer for 2-3 minutes until fluffy and smooth. Freeze this mixture for at least 30 minutes.

Step 2: In a saucepan over medium heat, cook fresh blueberries with sugar to taste. Stir frequently and cook for 30-40 minutes until it thickens to a jam-like consistency. Let it cool completely.

Step 3: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 4: In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: In another bowl, beat the softened butter, 1 cup sugar, and lemon zest until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well.

Step 6: Gradually add the dry ingredients to the butter mixture, stirring until combined. Gently fold in the cooled blueberry jam.

Step 7: Using a cookie scoop, portion the dough. Flatten each ball slightly, place a small disc of the frozen cream cheese mixture in the center, and carefully enclose it with dough. Roll each cookie in the 1/4 cup granulated sugar.

Step 8: Bake for 11-12 minutes until the edges turn lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh lemon zest for the brightest flavor, or substitute with bottled lemon extract if needed.

If fresh blueberries are unavailable, frozen blueberries work well; just thaw and drain any excess liquid before cooking.

For a stronger vanilla flavor, use a thick vanilla bean paste instead of extract.

To make the cookies extra tender, avoid overmixing the dough once the flour is added.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in a microwave for 10 seconds if desired to soften the cheesecake filling slightly. You can also freeze the unbaked cookies with cream cheese filling for up to 1 month; bake from frozen, adding a minute or two to baking time.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Thaw and drain any excess liquid before cooking to prevent soggy dough.

What if I don’t have an electric mixer?

You can mix the cream cheese and sugar by hand using a whisk or sturdy spoon, but it may take longer to achieve a smooth, fluffy texture.