Why does the recipe use cream cheese in the cookie dough?

The eight ounces of cream cheese beaten into the cookie dough base simultaneously adds three most transformative individual elements — the most essential tangy cheesecake flavor that makes every bite taste genuinely of real cheesecake, the most additional fat and moisture that produce the most beautifully soft and the most slightly chewy individual cookie texture, and the most additional structure that prevents the most undesirable flat spreading during baking for the most properly thick individual finished cookie.

Can I use frozen blueberries?

Fresh blueberries are the most specifically recommended for the most gentle folding and the most minimal juice release during the most delicate individual dough incorporation. Frozen blueberries tossed in one tablespoon of flour and added from still-frozen state can substitute — work the most quickly and fold the most gently. Thawed frozen blueberries release too much excess liquid during mixing and produce the most undesirably blue-stained dough.

How do I prevent the cookies from spreading too much?

The three most effective techniques for preventing excess spread are chilling the assembled dough for 30 minutes before scooping and baking, using the most cold cream cheese rather than warm, and measuring the flour accurately using the spoon-and-level method. Excess spreading is most commonly caused by butter or cream cheese that is too warm or the most insufficient flour quantity.

Lemon Blueberry Cheesecake Cookies Easy Cream Cheese Fresh Recipe

Name: Lemon Blueberry Cheesecake Cookies The Most Easy Soft Cream Cheese Fresh Blueberry Lemon Zest Cheesecake Flavor Cookie You Will Bake
Prep time: 15 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 8 oz Full-Fat Brick-Style Cream Cheese softened to room temperature; 1 cup Granulated Sugar; 1 large Egg; 1 tsp Pure Vanilla Extract; Zest of 1 to 2 Lemons approximately 1 tbsp; 1 cup Fresh Blueberries

Description

The most extraordinary soft Lemon Blueberry Cheesecake Cookies made by preheating oven to 350°F lining sheets with parchment whisking 2 cups flour 1 tsp baking soda and 1/2 tsp salt setting aside beating 1/2 cup softened butter and 8 oz room temperature cream cheese until smooth adding 1 cup sugar beating light and fluffy adding 1 egg 1 tsp vanilla and 1 tbsp fresh lemon zest beating well combined gradually adding flour mixture stirring just until no dry streaks do not overmix gently folding 1 cup fresh blueberries with 4 to 5 most deliberate motions without breaking berries scooping rounded portions 2 inches apart baking 12 to 14 minutes until edges lightly golden and centers still slightly soft cooling 10 minutes on sheet then transferring to wire rack. A completely perfect soft cheesecake-flavored lemon blueberry cookie recipe.

Ingredients

Scale

2 cups All-Purpose Flour

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened

8 oz Full-Fat Brick-Style Cream Cheese softened to room temperature

1 cup Granulated Sugar

1 large Egg

1 tsp Pure Vanilla Extract

Zest of 1 to 2 Lemons approximately 1 tbsp

1 cup Fresh Blueberries

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.

2. Whisk flour, baking soda, and salt. Set aside.

3. Beat softened butter and room temperature cream cheese until smooth.

4. Add sugar. Beat light and fluffy.

5. Add egg, vanilla, and lemon zest. Beat well combined.

6. Gradually add flour mixture. Stir just until no dry streaks. Do not overmix.

7. Gently fold fresh blueberries with 4 to 5 deliberate motions without breaking.

8. Scoop rounded portions 2 inches apart.

9. Bake 12 to 14 minutes until edges lightly golden and centers still slightly soft.

10. Cool 10 minutes on sheet. Transfer to wire rack. Cool completely.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert, Cookies, Spring
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 148
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 28mg

Keywords: lemon blueberry cheesecake cookies, easy cream cheese lemon blueberry cheesecake cookies recipe fresh blueberry lemon zest, best soft cheesecake flavor lemon blueberry cookies cream cheese, spring lemon blueberry cheesecake cookie