Instructions
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. **Mix Dry Ingredients**: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. **Cream Butter and Sugars**: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-5 minutes).
4. **Add Eggs and Vanilla**: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and lemon zest (if using) to the mixture.
5. **Combine Dry and Wet Ingredients**: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. **Fold in Blueberries**: Gently fold in the fresh blueberries, being careful not to crush them.
7. **Scoop the Cookies**: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie (about 2 inches).
8. **Bake**: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
9. **Cool Down**: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoying Your Cookies
These Blueberry Cheesecake Cookies are delightful warm, fresh out of the oven, but they’re also delicious the next day. Serve them with a glass of milk or a cup of tea for a perfect afternoon snack.
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