Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat together softened butter, cream cheese, and sugar until light and fluffy.
- Add in the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients until just incorporated.
- Gently fold in fresh blueberries.
- Using a spoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until edges are golden brown. Allow cooling on a wire rack before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For longer storage, freeze the cookies in a sealed container for up to 3 months.
- Allow refrigerated cookies to come to room temperature before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg