Ingredients
- 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
Instructions
- Prepare the cheesecake filling: beat cream cheese with sugar and vanilla until smooth. Scoop small portions onto a baking sheet and freeze until firm.
- Make the blueberry jam: cook blueberries and sugar over medium heat until thickened. Let cool completely.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Rub lemon zest into sugar to release oils. Beat with butter until fluffy. Add egg and vanilla, then mix in dry ingredients until combined.
- Scoop dough balls, flatten slightly, and place a frozen cheesecake filling in the center. Seal the dough around it, roll in sugar, and place on a baking sheet.
- Press a small indent on top of each cookie, spoon in blueberry jam, and bake at 350°F (175°C) for 12–14 minutes until edges are golden but centers remain soft.
- Cool cookies before serving so the cheesecake filling can set inside.
Notes
- Chill cookie dough for at least 30 minutes to prevent spreading.
- Frozen blueberries can be used but may require longer cooking time for the jam.
- For variety, swap blueberries with raspberries or strawberries.
- Freeze unbaked stuffed cookie dough balls for up to 2 months; bake straight from frozen with extra time.
- Leave out the cheesecake filling for a simpler lemon blueberry jam cookie.
- Prep Time: 30 minutes (plus chilling/assembly time)
- Cook Time: 12–14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
