Blueberry Lemon Cheesecake Cookies – A Festive Christmas Delight
Welcome to a delightful twist on holiday baking with our Blueberry Lemon Cheesecake Cookies, a recipe that’s set to become a new Christmas tradition. I’ve crafted these cookies to capture the essence of the holidays. Each bite offers a harmonious blend of tart lemon, sweet blueberries, and creamy cheesecake, wrapped in a soft, buttery cookie. This recipe, yielding about 24 cookies, is not only a treat for the taste buds but also a feast for the eyes, making them a standout addition to any festive bakery display or holiday table. Let’s embark on this culinary journey to create cookies that are as delightful to bake as they are to savor.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon extract
Blueberry Swirl
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
For Decoration
- Powdered sugar for dusting
- Small fresh mint leaves
- Edible gold leaf (optional)
Instructions
- Preparation:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cookie Dough:
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and lemon zest.
- Gradually mix in the dry ingredients until just combined.
- Cheesecake Filling:
- In a bowl, blend cream cheese, powdered sugar, and lemon extract until smooth.
- Blueberry Swirl:
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries start to burst.
- Add the cornstarch mixture and stir until thickened. Remove from heat and let cool.
- Assemble the Cookies:
- Take a tablespoon of cookie dough and flatten it in your hand.
- Place a teaspoon of cheesecake filling in the center, then a small amount of blueberry swirl on top.
- Encase the fillings with the dough and roll into a ball.
- Place on the prepared baking sheet and slightly flatten.
- Baking:
- Bake for 12-15 minutes or until edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Decoration:
- Once cooled, dust with powdered sugar.
- Garnish with a fresh mint leaf and a small piece of edible gold leaf for a festive touch.
- Presentation:
- Arrange cookies on a decorative Christmas platter.
- Intersperse with sprigs of holly or pine for a festive look.
- Use a tiered cookie stand for an elegant display.
Chef’s Tips
- Texture Balance: Avoid overmixing the dough to ensure a tender texture.
- Flavor Enhancement: Let the dough rest for 30 minutes in the refrigerator to intensify the lemon flavor.
- Uniformity: Use a cookie scoop for evenly sized cookies.
- Freshness: Store in an airtight container to maintain freshness.
Serving Suggestion
Serve these cookies with a warm cup of mulled wine or spiced hot chocolate to enhance the festive experience.
Enjoy the blend of tart lemon, sweet blueberries, and rich cheesecake in these unique Christmas cookies that are sure to be a hit at any holiday gathering!