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!
April 4th, 2012 - 18:32
I just made these and they’re AWESOME (I’m eating one right now)…Love the cake-y texture and the light lemony taste!
April 5th, 2012 - 04:31
Hey, the cookies look amazing. I was going to bake them today evening but had two questions.
I wanted to use mascarpone instead of cream cheese. If I do, do I need to season the mascarpone or just use it as it is? Also, I have frozen blueberries, should I use them in the frozen state, or wait for them to de-frost?
April 5th, 2012 - 10:17
Hi Rajyasree! I didn’t need to season the cream cheese so I imagine you could go without seasoning the mascarpone as well. If you wanted you could always add some lemon zest to it for a little extra kick. As for the frozen blueberries, you don’t need to wait for them to thaw, but be very careful when folding them in because they will try their hardest to turn the dough blue.
June 17th, 2012 - 11:17
I was wondering how your cookies turned out with the marscapone.
June 17th, 2012 - 11:23
And how much did you use?
July 17th, 2012 - 20:40
I put one blackberry in the middle of each cookie, along with two little pieces of cream cheese, and then closed up the cookie. Worked great!
April 5th, 2012 - 11:42
You can toss the frozen blueberries in flour before folding them into the batter, it helps the dough from turning blue.
April 5th, 2012 - 12:20
You are correct Sara! I forgot about that trick.
April 6th, 2012 - 08:59
Since they have cream cheese do they need to be refridgerated after cooling?
April 6th, 2012 - 10:48
Yes Liz, I refrigerated them.
April 9th, 2012 - 14:48
I made these, without the cream cheese, and they really are delicious! I left out the cream cheese because I intend to mail some back home to a friend. I did have to bake mine for 20mins, but after buying an oven thermometer, I found my oven runs at least 25-30deg cooler than it’s setting =X
Thank you so much for the recipe! I’ll be making these again and again =)
April 9th, 2012 - 14:56
You’re most welcome Kyla! So glad you like them!
April 14th, 2012 - 22:42
It’s 11:39pm and a 1/2 batch of these just came out of the oven. My husband requested a late night treat – out of all the recipes I have pinned on Pinterest, your recipe won his vote. Although still extremely warm, these cookies are insanely delightful! I’m, clearly, terrible working with blueberries, as my dough is marbled with purple…but nevermind how they look, they are delicious! Thanks for this recipe!
April 14th, 2012 - 23:12
Marbled with purple sounds really pretty actually! A perfect compliment to the lemon yellow. You’re very welcome!
April 24th, 2012 - 10:02
If these cookies are half as wonderful as your description of eating them during a rainstorm, I can’t wait to try them!
May 8th, 2012 - 09:42
I made these last weekend and they were AMAZING! I used frozen blueberries coated with flour, and the second they hit the dough, purple swirls. They ended up looking beautiful, and they are light and cakey and the cream cheese in the middle is such a nice contrast to the sweet of the fruit. Definitely would make again! I think next time with little bits of cream cheese instead of one large piece. Thank you for this recipe!!
May 8th, 2012 - 09:50
You’re so welcome Carrie! I’m thrilled that you enjoyed them!
May 8th, 2012 - 15:52
love the story! love the cookies!! thanks
May 9th, 2012 - 11:08
HI! I come accross this recipe and HAD TO TRY IT…even though mine looks more like a small biscuit than a cookie…they were delicious!
May 26th, 2012 - 14:11
These were FANTASTIC!! Loved them!
June 1st, 2012 - 00:13
Just made these for a roadtrip with friends to a wedding tomorrow. Of course, I sampled one tonight(: Heavenly! Thanks for the recipe(:
June 4th, 2012 - 10:22
Thank you! Just made your delightful treat. It is a perfect cookie.with my two fave flavors!
June 10th, 2012 - 11:08
I make a cookie similar to this one. I actually make up a lemon-flavored cheesecake filling, instead of just cream cheese – using a little cornstarch, sugar, egg yolk, and lemon OIL, along with cream cheese. I like the addition of the berries though!
June 10th, 2012 - 16:11
These are so beautiful. They caught my eye first. When I read the recipe I was throughly convinced that this has o be good whe I saw the cream cheese folded in he batter. On my way to purchase blueberries and lemons
June 11th, 2012 - 09:26
Will be making these this week. Many thanks to you and your imagination!
June 12th, 2012 - 13:12
Don’t have quite enough blueberries–maybe only 1/2 a cup. But I have strawberries. Do you think they would taste good if I did half of them with diced strawberries?
June 12th, 2012 - 17:09
Oh yeah that sounds yummy!
June 12th, 2012 - 14:53
Are these weight watchers by chance?? Im looking for good weight watchers ideas for cookies and these look delicious!!
June 12th, 2012 - 17:09
Unfortunately no. Sorry!
June 14th, 2012 - 19:04
I truly can not wait to try these (just need a couple of the ingredients, or I would be making them right now! Your descriptive story to accompany the recipe was delightful as well, and after the weather we had in North Georgia last night I would have sworn you had just written it! Do you do your own photography as well? So Much talent! Do you have a cookbook that can be purchased? Thanks for sharing!
June 14th, 2012 - 20:59
Hi Kara! Thank you so much! I am a writer, but I write mostly fiction/fantasy. I’m currently working on a fantasy series. No plans for a cookbook just yet, but we’ll see! I also do my own photography as well. Hope you like the cookies!
June 15th, 2012 - 04:16
WOW!!! I want these now!
And great story!!
June 15th, 2012 - 05:17
How much cream cheese do you need? I don’t understand 1/2 pkg? Am I missing something?
June 15th, 2012 - 10:27
By 1/2 a package I mean 1/2 a standard 8 ounce/250g package.
June 15th, 2012 - 11:44
Oooh, lovely. Thank u.
June 15th, 2012 - 16:46
Just made these, very yummy!! I didn’t roll the cookies out (too lazy), just took a ball of dough in a spoon and pushed the cream cheese inside. I added 1 tsp of vanilla to bring out the sweetness of the blueberries. This recipe is a keeper!
June 16th, 2012 - 01:33
Hi, sounds great. One question tho’ when you talk about cream cheese do you mean the Philidelphia,cream cheese kind? I don’t live in the U.S. so what is probably clear to most people isn’t so clear to me. Thanks for posting
June 16th, 2012 - 10:44
I used Philadelphia cream cheese, yes.
June 16th, 2012 - 05:49
Found this on pinterest and can’t wait to make. I just bought a giant crate of blueberries (I SO love summer and its fruits!) and was planning to shovel them all into my face as is, but now I am inspired to make something lovely from them – and perhaps take some of these cookies to my dad tomorrow on Father’s Day. Thanks so much!
June 16th, 2012 - 10:47
What a great idea Susanna! You’re very welcome!
June 16th, 2012 - 09:03
I wonder if you could substitute chocolate chips for the blueberries! Gotta try this tonight!
June 16th, 2012 - 10:47
I don’t see why not, Sue. Good luck!
June 16th, 2012 - 11:11
I topped mine with a lemon cream cheese frosting! Sooooo yummy!!!
June 16th, 2012 - 11:40
OH MY!!! Haven’t made them yet but the ingredients look absolutely Delicious! Cant wait to make them. Thank you so much for sharing.
June 16th, 2012 - 12:56
These look aboslutely fantastic! I am definitely going to have to try this recipe!
June 16th, 2012 - 18:24
I wanted to know can I use mix berries.. In my garden now have blackberries and rasberriers.
Please respond tyring to make a reat f day gift tomorrow. – Jo-Ann at stinkysgrooming@msn.com
June 16th, 2012 - 19:26
Yes definitely! Mixed berries would be yummy!
June 17th, 2012 - 04:08
WOw!!!They look so yummie and I wish I had one or three now!:-)
June 17th, 2012 - 17:18
These Cookies are to DIE for!! I didn’t have blueberries so I put fresh strawberries in them and YUM! Thanks!!
June 18th, 2012 - 15:53
Thanks for sharing your recipe! I made them the other day and they were AMAZING! After reading all the comments, I may try again with other berries as well! Thanks!!!
June 19th, 2012 - 16:17
Is there a trick to doing them at high altitudes??
June 19th, 2012 - 16:49
Hi Halee! I don’t have any experience baking at high altitudes, but you might find this article helpful since it suggests ways to alter recipes to help deal with the challenges high altitude presents.
http://allrecipes.com/howto/high-altitude-cake-baking/
June 19th, 2012 - 18:35
I made these today, however, I didn’t have any lemons so I left those out and I used 3 cups of whole wheat flour and 3 cups regular flour. The cookies came out delicious. My whole family is obsessed! Definitely making these again soon
June 21st, 2012 - 14:22
I just made them and I want to know how you got your blueberries to not squish while you were putting the cream cheese in it.
June 21st, 2012 - 15:41
Hi Lindsay! I just formed each ball by hand and was very careful with the delicate blueberries. You may find it easier to form two smaller discs of cookie dough and sandwich the cream cheese in between, making sure to seal all the edges so the cream cheese can’t seep out in the oven. Have fun!
June 23rd, 2012 - 18:23
My first batch just came out of the oven – these cookies are Truly Fabulous! I am a choco-holic, but these are probably my favorite cookie – ever!
June 25th, 2012 - 05:31
Made these tonight. So yum. Thanks for the recipe!
June 25th, 2012 - 20:34
I am planning on making these this Thursday night for a party at work on Friday. Can you tell me, after they’ve cooled, are these cookies more crunchy or chewy? Just curious, I’m making them either way!
June 25th, 2012 - 20:42
Hi Caitlin! They’re more chewy when they’re cooled. Hope they’re a hit!
June 26th, 2012 - 09:06
THESE LOOK AMAAAZING, I’m going to make them tonight
June 26th, 2012 - 12:50
Making them soon!! Sounds delightful! Just curious, do you keep them in the fridge due to the cream cheese?
June 26th, 2012 - 12:51
Yes, I kept mine in the fridge.
June 26th, 2012 - 17:15
Oh my God, I just made these and they are literally the best cookies I’ve ever made!
July 2nd, 2012 - 16:02
I too just made this and it is so yummy! ! Thanks for the recipe, I am in blueberry and lemon heaven!
July 4th, 2012 - 20:52
Lindsey,
I have been drooling over the picture of these cookies on Pinterest for weeks, and today decided to finally make them. They are AMAZING! My new favorite cookie! Thanks for sharing!
July 6th, 2012 - 07:30
I have just started pinning with Pinterest & found this recipe. Anxious to try this recipe & some of the others I had to go look at. You are definitely are going to be a favorite of mine!
Thank you for doing amazing work.:o)
July 6th, 2012 - 10:57
Thanks Connie! Glad you stopped by!
July 6th, 2012 - 07:32
Love your site!!
July 6th, 2012 - 20:53
I made these cookies for forth of July and everyone loved them! I also featured it on my blog. Check it out!!
http://superficialsentiments.blogspot.com/
July 9th, 2012 - 17:26
Have someone that’s allergic to soy, corn, and peanuts. I substituted the baking powder, but it was still SO DELICIOUS!!!!!!!! Thank you!!!
July 9th, 2012 - 20:58
You’re welcome Talia!
July 11th, 2012 - 21:14
I found this recipe off of Pinterest, the problem I had when making the balls, and adding the cream cheese is that the blueberries would burst (mine where frozen prior to putting them into the mix but thawed out)
How did you do it like you did, without them breaking?
July 13th, 2012 - 14:20
Hi Ashley! My blueberries were fresh and a little bit more durable. I was just very careful when adding the cream cheese and did it all by hand.
July 17th, 2012 - 11:11
These were great! Instead of blueberries I used frozen blackberries. I made the dough without berries, and then put the blackberries in the middle of the cookies along with the cream cheese. YUM!!!!
July 17th, 2012 - 15:25
Omg that sounds delicious! What a yummy surprise!
July 19th, 2012 - 17:15
How many cookies does this recipe make
July 19th, 2012 - 18:58
It makes roughly three dozen cookies.