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BLUEBERRY CHEESECAKE COOKIES WITH LEMON GLAZE

BLUEBERRY CHEESECAKE COOKIES WITH LEMON GLAZE

If I am going to be eating calories, I would MUCH rather it be this cookies than take-out food any day!
Especially when it comes to something that is as easy as this cookies.

This Blueberry Cheesecake Cookies with Lemon Glaze super simple to make and actually are a small batch.

I don't know about you but, unless it is the holidays, I don't want to make 6 dozen cookies. This recipe gives you a comfortable 2 dozen.

Also, the taste amazeballs! Every single person that tried one went back for another.

BLUEBERRY CHEESECAKE COOKIES WITH LEMON GLAZE RECIPE
Perfect, creamy little bites of blueberry cheesecake like heaven drizzled with a luscious lemon glaze. These cookies are easy to make and sure to please!


INGREDIENTS:
  • 4 ounces cream cheese, softened 
  • 8 tablespoons butter, room temperature 
  • 3/4 cup sugar
  • 1/4 teaspoon salt 
  • 1 cup flour 
  • 1/2 cup blueberries (can use frozen, thawed berries) * see Cook's notes 
  • 1 lemon, zested and juiced 
  • 1 1/2 cup to 2 cups powdered sugar (to get the glaze to your desired consistency)
INSTRUCTIONS:
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
  3. Add the flour to cream cheese mixture and stir until fully combined. 
  4. Add the blueberries. *see Cook's notes 
  5. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in the refrigerator for 30 minutes, or until batter is firm to touch.
  6. Using a small cookie scoop, place cookie batter on a parchment-lined baking sheet.
  7. Using your fingers, press down on the dough balls to help form cookies. 
  8. Bake 12-15 minutes or until cookies turn golden brown on the bottom.
  9. Place cookies on a cooling rack and rest for at least 5 minutes. 
  10. Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
  11. Drizzle cooled cookies with lemon glaze.
NOTES:
If using frozen berries, toss them with a couple tablespoons of flour if you don't want the color to bleed. 
Gently fold the blueberries in if you don't want them to bleed. I like the blueberry color so I used a mixer.