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 mixing cold cream cheese, granulated sugar, and vanilla extract until smooth. Refrigerate while you proceed.
- In a saucepan, combine fresh blueberries and sugar to cook over medium heat until thickened into a jam-like consistency. Cool completely.
- Whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, cream softened butter with sugar and lemon zest until fluffy. Add egg and vanilla; blend well.
- Gradually incorporate dry ingredients into wet ingredients to form a soft dough. Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Shape dough balls with filling and roll in sugar before placing on a baking sheet lined with parchment paper.
- Bake for 12-14 minutes until edges are lightly golden; allow to cool before serving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg