Description
Tender cookies with a creamy cheesecake ribbon and bright blueberry bursts, perfect for gatherings and bake sales.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1 cup fresh or frozen blueberries
- 2–3 tablespoons sugar (for the compote)
- 1 teaspoon cornstarch
- 4 oz (115 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Cream together the softened butter and granulated sugar until pale, about 2–3 minutes.
- Mix in the egg and vanilla extract.
- Fold in the all-purpose flour, baking powder, and salt; avoid overmixing.
- Prepare the blueberry compote by cooking blueberries with sugar and cornstarch until thick.
- In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla extract to create the cheesecake filling.
- Scoop dough onto a parchment-lined sheet, dropping a teaspoon of cheesecake filling and a dot of blueberry compote on each cookie, swirling gently with a toothpick.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until edges are set and centers are slightly soft.
Notes
Chill scooped dough for 30–60 minutes to prevent excessive spreading and improve swirl definition.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg