Lemon Blueberry Cheesecake Thumbprint Cookies
Bright, tangy, and irresistibly creamy! These Lemon Blueberry Cheesecake Thumbprint Cookies are a perfect summer treat bursting with fresh blueberries and zesty lemon.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest from fresh lemons
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, beat together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Add 1 large egg, 2 teaspoons vanilla extract, and 2 teaspoons lemon zest. Mix until combined and aromatic.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling and prevent spreading.
- While dough chills, beat 1 cup softened cream cheese until smooth. Add 1/2 cup powdered sugar and 2 tablespoons fresh lemon juice. Beat until creamy and well combined. Set aside.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, form dough balls and place 2 inches apart on baking sheet. Use back of teaspoon to press center of each dough ball creating thumbprint indentation.
- Fill each indentation with about 1 teaspoon cheesecake filling. Place 2-3 fresh blueberries on top of filling in each cookie. Bake for 12-15 minutes, until edges are lightly golden and filling is set.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to cooling rack. Serve slightly warm or at room temperature.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets lined with parchment paper
- Cookie scoop or tablespoon
- Teaspoon
- Cooling Rack
Notes
- Chilling the dough is essential to prevent spreading and maintain cookie shape.
- Use fresh blueberries for best texture; if using frozen, thaw and drain well.
- Do not overfill thumbprints to avoid filling spilling over during baking.
- Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Try variations by adding orange zest or warm spices like cardamom or cinnamon to the dough.