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Tender Lemon Blueberry Cream Cheese Swirl Cookies

lemon blueberry cream cheese swirl cookies - featured image
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Soft, tender cookies bursting with juicy blueberries, zesty lemon, and a luscious cream cheese swirl, perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 2 ½ cups (315g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the blueberry swirl: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring frequently until the mixture thickens and the blueberries burst. Remove from heat and let cool completely. (Tip: If you want a smoother swirl, mash the blueberries lightly once cooled.)
  2. Make the cookie dough: In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing — the dough should be soft and slightly sticky.
  4. Assemble the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons (30g) of cookie dough onto the baking sheet, spacing them about 2 inches apart.
  5. Add the cream cheese and blueberry swirl: In a small bowl, beat the softened cream cheese with vanilla extract until smooth. Place a dollop (~1 teaspoon) of cream cheese mixture on top of each cookie dough mound, then add a small spoonful of the cooled blueberry mixture over the cream cheese. Using a toothpick or skewer, gently swirl the toppings into the cookie dough for a marbled effect. (Tip: Don’t over-swirl; you want distinct pockets of flavor!)
  6. Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will firm up as they cool.
  7. Cool properly: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly tender.

Notes

Use room temperature ingredients for best results. Avoid overmixing the dough to keep cookies tender. Chill dough if cookies spread too much. For a smoother swirl, mash blueberries after cooking. Baking time can be adjusted if adding the cream cheese swirl after 8 minutes to prevent melting.

Nutrition

Keywords: lemon cookies, blueberry cookies, cream cheese swirl, soft cookies, homemade cookies, lemon blueberry dessert

Find it online: https://evabakery.com/tender-lemon-blueberry-cream-cheese-swirl-cookies-easy-homemade-recipe-for-perfect-soft-treats/