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Prepare the Blueberry Swirl: In a small bowl, combine the fresh blueberries and 1/4 cup granulated sugar. Mash the mixture with a fork or spoon until it forms a thick, jam-like consistency. Set aside.

Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract with an electric hand mixer until smooth, creamy, and light. Using a small ice cream scoop or a spoon, scoop out uniform balls (about 1 tablespoon each) of the cream cheese mixture onto a parchment-lined baking sheet. Place the baking sheet in the freezer for at least 15 minutes to firm up the balls.

Prepare the Lemon Cookie Dough: In a large mixing bowl, combine 1 1/2 cups granulated sugar and lemon zest. Use your fingertips to massage the lemon zest into the sugar until fragrant. This helps release the lemon oils.

Add the softened unsalted butter to the lemon sugar mixture. Using an electric hand mixer, cream together until light and fluffy. Beat in the large egg and 1 teaspoon vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer or folding with a spatula until just combined. Be careful not to overmix.

Gently fold in the prepared blueberry swirl mixture from Step 1 into the cookie dough using a spatula. Fold just enough to create a marbled blue and yellow appearance, ensuring some blueberry pieces remain visible.

Preheat your oven to 375°F. Line two baking sheets with parchment paper. Take a portion of cookie dough (about 2 tablespoons), flatten it slightly in your hand, place a chilled cream cheese ball in the center, and carefully wrap the cookie dough around the cream cheese, sealing it completely. Roll the stuffed cookie ball in the remaining 1/2 cup granulated sugar until fully coated. Place on the prepared baking sheets, leaving about 2 inches between cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly puffed. Do not overbake.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cream cheese filling will be very hot.


Prepare the Blueberry Swirl: In a small bowl, combine the fresh blueberries and 1/4 cup granulated sugar. Mash the mixture with a fork or spoon until it forms a thick, jam-like consistency. Set aside.

Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract with an electric hand mixer until smooth, creamy, and light. Using a small ice cream scoop or a spoon, scoop out uniform balls (about 1 tablespoon each) of the cream cheese mixture onto a parchment-lined baking sheet. Place the baking sheet in the freezer for at least 15 minutes to firm up the balls.

Prepare the Lemon Cookie Dough: In a large mixing bowl, combine 1 1/2 cups granulated sugar and lemon zest. Use your fingertips to massage the lemon zest into the sugar until fragrant. This helps release the lemon oils.

Add the softened unsalted butter to the lemon sugar mixture. Using an electric hand mixer, cream together until light and fluffy. Beat in the large egg and 1 teaspoon vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer or folding with a spatula until just combined. Be careful not to overmix.

Gently fold in the prepared blueberry swirl mixture from Step 1 into the cookie dough using a spatula. Fold just enough to create a marbled blue and yellow appearance, ensuring some blueberry pieces remain visible.

Preheat your oven to 375°F. Line two baking sheets with parchment paper. Take a portion of cookie dough (about 2 tablespoons), flatten it slightly in your hand, place a chilled cream cheese ball in the center, and carefully wrap the cookie dough around the cream cheese, sealing it completely. Roll the stuffed cookie ball in the remaining 1/2 cup granulated sugar until fully coated. Place on the prepared baking sheets, leaving about 2 inches between cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly puffed. Do not overbake.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cream cheese filling will be very hot.
