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Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla (for cheesecake filling)
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar (for blueberry jam)
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar (for cookie dough)
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla (for cookie dough)
- 1/4 cup (50 g) granulated white sugar (for rolling dough)
Instructions
- Prepare cheesecake filling by mixing cream cheese, sugar, and vanilla until fluffy. Freeze portions until solid.
- Make blueberry jam by cooking blueberries and sugar until thickened, then cool.
- Preheat oven to 350°F and line baking sheets.
- Whisk flour, baking powder, baking soda, and salt in one bowl. Cream sugar and lemon zest with butter in another until fluffy. Add egg and vanilla.
- Gradually combine dry ingredients and mix until just combined.
- Incorporate blueberry jam into the dough for a marbled effect.
- Shape dough into disks, insert cheesecake filling, and roll in sugar.
- Bake cookies until lightly golden, then cool on wire rack.
Notes
Ensure cream cheese is softened for easy mixing.
Avoid overmixing the cookie dough to maintain a tender texture.
Leftovers can be stored in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30