Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the cream cheese filling by combining cold cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy. Chill.
- Make the blueberry jam by cooking fresh blueberries with sugar in a saucepan over medium heat until thickened. Cool completely.
- For the cookie dough, whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, cream softened butter, remaining sugar, and lemon zest until fluffy. Add egg and vanilla extract; mix well. Gradually combine dry ingredients into wet until a soft dough forms. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Shape dough into balls enclosing cheesecake filling and blueberry jam inside each ball; roll in sugar.
- Bake for 12-14 minutes until edges are golden but centers remain soft. Cool before serving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg