Hot Polka Dot

It’s 12am, Do You Know Where Your Cookies Are?

You're awoken by the sound of distant thunder. Flashes of heat lighting stream through the drapes and reflect off the wall. Restless, you lay awake in bed, a thin sheet your only protection against the crisp night air. The heavy blanket long since set aside for colder weather. The scent of imminent rain filters through the open windows and a new breeze disturbs the curtains.

Curiously drawn, you carelessly throw off the sheet and pad downstairs in your bare feet. The light from the refrigerator floods the kitchen and you squint, you're eyes not accustomed to the sudden brightness. You snatch a midnight snack and welcome the darkness back.

Blindly, you find your way to the window. The storm rolls in, clouds of violet and black blanket the sky decorated with intermittent shimmers of silver and gold. You nibble idly on your Lemon Blueberry Cheesecake Cookie as the rain falls in an impetuous torrent.

These cookies are fresh, sweet and quickly disappearing. Just like Summer. Best enjoyed with an accompaniment of thunder and lighting.

Lemon Blueberry Cheesecake Cookies

Makes about 3 dozen cookies.

Source: My imagination.

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cup flour
1 cup fresh blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

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Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

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Comments (232) Trackbacks (31)
  1. Though it was a bit of a pain to form the dough into a disk, position the cream cheese and seal it (3 dozen times), I must say the results were very good. A couple of things I will/may do next time. I had very large ripe blueberries, making it difficult to fold them into the dough without breaking so I took the entire ball of dough into my hands and tried to more evenly distribute the BB’s manually. Next time I will freeze the BBs so they will not rupture and let them sit to thaw once formed, before baking. I found these to be more “cake-y” or “scone-ish” than cookie, but they very closely resembling some of my wife’s Swedish Christmas treats. Next time I will add some almond extract for additional flavor complexity. Last, if you want to make it special, my wife suggested the finishing touch: 1Tbl Butter, 1 cup Powdered Sugar, 1/2 tsp almond extract, and any cream needed to make it “drizzling” consistency. Then use a spoon to Drizzle icing onto the cookies/cakes/scones (whatever these are). Thanks for the recipe. It was fun and I look forward to playing with my intended add-ons!

  2. These cookies were delicious! I must admit I left out the cream cheese because I’m not a cheesecake fan so I guess it kind of cheated but they were still amazing! Thanks for the recipe.

  3. I made these yesterday and they were awesome!
    I had alot of dough left though, so today I’m deciding to cream the cream cheese with some sugar just to make the cheese a little less bitter, (requested by the little ones who said they like sweet cheese cake)
    And I’m hoping it will turn out just as good!

  4. I made them a couple of days ago and I they were delicious! I may have made the “balls” too big though and I probably should’ve left them in the oven a little longer. My husband said they were too “doughy”. Although the kids and I loved them! They were really really soft, and that is probably because I made the portions too big :)

  5. This looks delicious! I was wondering if I could substitute the flour and blueberry with self-raising flour and raisins? Just asking ‘cos I still have some remaining self-raising flour and raisins that I do not want to go to waste. Thanks. :)

  6. Can these be frozen?

  7. Do they need to be refrigerated bc of the cream cheese? I want to try them but I don’t want to ruin them by storing them incorrectly.

  8. 1/2 pkg cream cheese — how many oz/grams? How big a pkg?

    Thanks for your help!

  9. What would need to be changed if I used whole wheat flour? I need to reduce the glycemic index.

    • Hi Kim! You can substitute all purpose flour for whole wheat flour cup for cup. To avoid dense cookies, you might want to sift the whole wheat flour a few extra times to incorporate a little more air. Have fun!

  10. I just made these cookies and they smell great! I did find the dough sticky & a little hard to work with despite chilling for at least an hour. It was a little difficult working with thawed blueberries so I may try them not as thawed so they won’t split & smush. They are cake-like which I love. The last few batches were stained but no big deal to me.

  11. Found this floating around on Pinterest and made the cookies tonight to share with friends and family tomorrow in NYC. It took about 4 hours to finish the 3 dozen cookies but it was all worth it. They are so fluffy and delicious, I know everyone will enjoy them tomorrow! Instead of parchment paper I did use PAM spray and they didn’t burn or undercook. I must say creative recipe and job well done! Thank you for sharing!

  12. These were fun to make, I love the bright lemon flavor. I used frozen blueberries. They froze the dough and made it a challenge to form. After reading others comments about the blueberries, I think I will add them individually when I add the cream cheese to prevent bursting and blueing the cookies.

    I’m totally making these again as a thank you present for a friend next week!

  13. Hello! :)

    I followed it step for step, ingredient for ingredient and I am quite pleased with the results! :) Thanks for sharing this! <3 I have a new favorite cookie. :)

  14. I made these today using dried blueberries, soaked in hot water for 5-10 minutes then drained and stirred in last step. I didn’t do the cream cheese middle, and they still were tart, sweet and flavorful. Love the combination!

  15. Very labor intensive, but love the flavor and ‘cheesecake-like’ texture. Tip: Frozen blueberries don’t work with these cookies even if you mix it in last with the dough. When I was at the stage of folding in the cream cheese, the frozen blueberries began to defrost making the dough too wet. I think fresh blueberries work best and next time, I’m going to try inserting the blueberries during the step of folding in the cream cheese. Overall, excellent recipe! Will be making these again, but only for special occasions! :D


  17. I tried them out this weekend and they taste AWESOME! Not as sweet as many other American Cookies; simply perfect! I used thawed blueberries and didn’t have any problems. :-)

    Thank you so much for sharing this recipe, I will keep it for next summer when I will have lots and lots of blueberries!

  18. The cream cheese was not really melted in when the cookies came out the oven. Also, these did not have much of a lemon taste, but they were flavorful. I liked the soft texture and moistness, but thought they tasted almost like blueberry biscuits.

  19. My cookies are blue and I’m perfectly happy with that. Yum. They taste like mini-scones with a surprise cream cheese filling. Thank you for sharing the recipe

  20. Okay, so I made a half batch. I didn’t have 3 cups of flour. I have been baking too much! I also used dried cherries, not fresh blueberries. Mine look more flat than the blog post. I’m a little disappointed that the cream cheese doesn’t melt with the cookie. it just sits in a clump. BUT, the lemon and fruit part of the cookie is AMAZING, and the cream cheese really tops it all off. These would be good baked without the cream cheese, and used as sandwiches with cream cheese spread between IMO.

    Oh and I got 18 cookies out of the half batch, but there may have been raw dough eating.. and I rolled them a bit big!

  21. So good! I followed ur recipe exactly the way it was written and just rolled the cookie dough in a little flour it helped make it easier to work with. :) thanks

  22. Could i use strawberries instead of blueberries?

  23. Just finished making these for the second time using recipe as is and love, love them! Maybe a work bake-off winner tomorrow? Wish me luck!

  24. Baking these now to deliver as an early mother’s day present for my mom since I won’t be able to see her Sunday. I found these cookies really easy to make,but I used fresh blueberries instead of frozen. Thanks for sharing this lovely recipe.

  25. OMG!!!! I made them last night since we have a bake sale at work for “Relay for Life” that we are doing in June. They are delicious! By far the best cookies I have ever made! I made them exactly the way you said to make them and it was so easy and it’s DELISH!!! Thank you so much for sharing your recipe :) Mine came out perfect, I used regular blueberries and none of them squished as i was really careful with them :) Thank you so much! I can’t wait to share this with everyone! If i put them in the fridge overnight until the bake sale, will they get hard? What is the best way top store them?

    Thank you!!! :)

    • I’m so happy you like them Natasha! It’s best to store them in the fridge because of the cream cheese. The cookies won’t get hard and you can always leave them out for a few minutes before serving so they’ll be back to their normal chewy selves. Good luck with the bake sale! :)

  26. These Cookies are amazingly delicious!!! :)

  27. I’d just like to say that I’ve never seen a blogger to take the time to reply to so many of the comments left by their readers and I think it’s awesome! I really appreciated that you answered everyone who asked a question :) I was already planning on making these cookies someday but now I’m making them TOMORROW because I think you are a COOL person!

    • Aww Amber, you are so sweet! I hope you enjoy the cookies and I think that you’re a cool person too! :)

      • Alright, I’m back to inform anyone who cares to know that these cookies are awesome! I did make a few little changes, I made a sweetened cream cheese/white chocolate concoction to go in the middle and a lemon glaze to go on top which not only tasted good but they looked so pretty dipped in a white glaze with little bits of yellow lemon zest speckled on top :) My husband said they were “very refreshing and balanced” and he’s pretty hard to impress so to me that sounded like a real compliment. Thanks for the great recipe Lindsey!

  28. Hello! I heard about the idea for blueberry cheesecake cookies from a tumblr user. They had a beautiful picture of the cookies and I was intrigued by the idea. I hunted around a bit thanks to Google and Bing, and came across one recipe by Inspiration Café and your very own blog page. Needless to say, your food photography was vastly more appealing than what was found on the other page – and I LOVE that you make them from scratch! The minute I saw how lovely it was, I immediately set out to make this recipe.

    Miss, I am not disappointed in the least! Truth be told I omitted the lemon juice (because the last time I made lemon cookies they were less than spectacular). I can image just how much more flavorful it would have been with the lemon, but I love them just the same! I added vanilla and almond extract as a substitute for the lemon juice/zest.

    I am TOTALLY trying the Peach Cheesecake Muffins next!! I love the cream cheese addition to cookies and now I am going to experiment with more cream cheese and fruit combos!! Thank you so much! :D

    • Hi Cyndi! Thanks so much for your comment! I’m so glad you took the time to google my recipe. I like the sound of your changes and I’m glad you liked the cookies. Good luck with the muffins! :)

  29. I made about a dozen cookies and the rest of the dough I put in a loaf pan that I use for my cornbread and poundcakes and I baked it that way. I folded little cream cheese chunks and fresh blueberries directly into the batter before pouring it into the pan. When done I cut it into slices much like you would with poundcake. I also made an icing to drizzle ontop as per another commenter’s suggestion. It came out fabulous. It had the texture of muffins or cake and everyone enjoyed it! The little cream cheese bits melted just enough to give the “cake” it’s extra softness and creamy texture. I liked that it had that little kick of lemon but not too much. I love “zest” of lemon but you have to careful when balancing sweet and sour, this recipe did wonderful on incorporating just the right amount!

  30. How can you make these gluten free?

  31. I was just wondering if these need to be kept in the fridge due to the cream cheese? I want to send some to a friend out of state, but if they need to stay cool, I don’t want to send her cookies that will be ruined by the time they get to her..

  32. Can I use canned blueberries? I’m from the Philippines and I can’t find any fresh blueberries here :( And what fruit can I use to replace blueberries just in case? Thanks! :)

  33. Can i use canned blueberries? :)

  34. Hi, the cookies look delicious and I would like to try it for coming Chinese new year. How long can I make in advance? Is storing inside fridge for 2 weeks ok? Thx!

  35. Lindsey! We absolutely LOVE these cookies! Here at the office, we’re baking away. Thanks for the great tip – they are the best working break treat!!!

  36. Hi Lindsey, just made these little sweeties today. It turned out to be amazing. The sweetness is just right which I really appreciate :)
    Thank you for sharing it with us :)

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