Blueberry Lemon Swirl Cream Cheese Cookies
Blueberry Lemon Swirl Cream Cheese Cookies
Ingredients
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Lemon Cookie Dough
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 cup unsalted butter, softened (2 sticks)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 10 min•🌡️ 375
- 8
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.
⏱️ 12 min•🌡️ 375
- 9
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Lemon Swirl Cream Cheese Cookies
Ingredients
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Lemon Cookie Dough
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 cup unsalted butter, softened (2 sticks)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 10 min•🌡️ 375 - 8
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.
⏱️ 12 min•🌡️ 375 - 9
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.
⏱️ 5 min