Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies are a delightful fusion of soft sugar cookies and creamy cheesecake, loaded with juicy blueberries and chunks of frozen cream cheese. They offer the perfect balance of sweet, tart, and tangy flavors with a melt-in-your-mouth texture.

Why You’ll Love This Recipe

• Cheesecake meets cookies – A creamy, tangy twist on a classic treat.
• Juicy blueberries – Every bite bursts with fresh blueberry goodness.
• Soft and chewy texture – Thanks to sour cream, these cookies stay moist.
• Easy to make – Simple ingredients with a step-by-step method.

Ingredients

• Dry Ingredients:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
• Wet Ingredients:
  • 1 cup sugar
  • 10 tablespoons unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup sour cream
• Add-ins:
  • 1 ½ cups fresh blueberries
  • 4 ounces cream cheese, cut into ¼-inch pieces and frozen

Directions

Step 1: Prep the Ingredients

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cut cream cheese into ¼-inch pieces and freeze for at least 1 hour until solid.

2: Make the Cookie Dough

4. In a large mixing bowl, beat butter and sugar with an electric mixer for about 2 minutes, until light and fluffy.
5. Add egg, vanilla extract, and almond extract. Mix until well combined.
6. Gradually mix in ⅓ of the flour mixture, then add ½ of the sour cream. Repeat, alternating between flour and sour cream, until just combined. Do not overmix.

3: Fold in the Add-ins

7. Gently fold in blueberries and frozen cream cheese pieces, being careful not to crush the berries.

4: Shape & Bake the Cookies

8. Drop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 15 to 18 minutes, or until the bottom edges are lightly golden.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips and Variations

• For best results, freeze cream cheese before adding it to the dough to prevent it from melting too quickly.
• Keep the dough cold – If the dough gets too soft while shaping, refrigerate for 15 minutes before baking.
• Use fresh or frozen blueberries – If using frozen, do not thaw them before mixing.
• Want a crunchier texture? Bake for an extra 1-2 minutes for a slightly crisp edge.

Serving Suggestions

• Pair with coffee or tea for a sweet breakfast treat.
• Drizzle with white chocolate for an extra decadent touch.
• Serve chilled for a more cheesecake-like experience.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm cookies in a microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

1. Can I make these cookies ahead of time?
Yes! You can refrigerate the dough overnight or freeze it for up to 1 month before baking.

2. Why do my cookies look blue?
If you overmix the blueberries, they might burst and tint the dough. To avoid this, gently fold them in at the last step.

3. Can I use frozen blueberries?
Yes! Just add them directly to the dough without thawing to prevent excess moisture.

Conclusion

Blueberry Cheesecake Cookies are soft, creamy, and bursting with fresh blueberries. With their irresistible texture and delicious balance of flavors, they’re perfect for any occasion—whether as a quick snack, a dessert, or a homemade gift. Try them today and enjoy a little bite of cheesecake in cookie form!

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