Lemon Blueberry Cheesecake Cookies

Because you can never have to many cookies in the house, I really wanted to try these cheesecake cookies I found on http://hotpolkadot.com/. This is a beautiful blog with some wonderful looking stuff! I love lemon, I love cheesecake, and I don't hate blueberries. Win, win, win! 

Cream your butter and sugar (sugar on bottom) with the paddle attachment in your mixer's mixing bowl. Once creamed, add lemon zest, lemon juice, and eggs. Scrape everything down. In a large separate bowl, add baking soda, baking powder, salt and flour. Slowly mix dry ingredients into wet ingredients adding a little dry at a time. 

Fold in blueberries trying not to burst any. Stick dough in the fridge for 20-25 minutes to make it stiff enough to roll. This is a very sticky dough.

For me, wet hands worked best, re-wetting every third cookie. Get a ball of dough, flatten it in your hands, take a spoon and dip out a ball of cream cheese. Roll the dough around the cream cheese to form a ball. Place ball on a parchment paper lined baking sheet. My cookie dough balls were about 1.5" wide. Make sure you have an even amount of blueberries in each cookie. Some of my cookies were packed with blueberries while others only had 1 or 2.

Bake in a preheated 350 degree oven for 10-15 minutes depending on the size of your cookie dough balls. Mine went a little longer (25 minutes) because they were larger than the original author of this recipe. 

Hey, who took a bite out of my cookie?

Cool cookies before packing them up!

This made 25 cookies for me. They were delicious!!

Yum!

Next time I would probably add a bigger scoop of cream cheese and the zest of a second lemon because I love it so. I think this would also be awesome with strawberries or cherries. 

Recipe found on: http://hotpolkadot.com/2011/08/18/its-12am-do-you-know-where-your-cookies-are/

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 tsp salt
3 cup flour
1 cup blueberries

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

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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