Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until fluffy and the sugar has dissolved, about 2 minutes. Scoop the filling into 18 portions (2 tsp each) onto the cookie sheet, flattening each to a thick disc. Freeze until fully solid.
- Make Blueberry Jam: In a medium pot, combine blueberries and sugar over medium heat. Cook for about 40 minutes, smashing halfway through to break up berries. Stir continuously towards the end to prevent sticking, cooking until reduced to a thick jam of about 1/2 cup (120 ml). Remove from heat and chill in the refrigerator.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Sugar and Lemon Zest: In a large bowl, rub the lemon zest and 1 cup sugar together with fingertips to release lemon oils and aroma.
- Cream Butter and Sugar: Add softened butter to the lemon-sugar mixture and beat with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
- Incorporate Dry Ingredients: Mix in the flour mixture on low speed just until combined.
- Layer Dough and Jam: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter dough on the bottom, spoon a quarter of the jam over it, layer another quarter of the dough on top, and then spoon jam again. Repeat so the jam is evenly distributed in layers.
- Fold Dough: Cut the dough into quarters with a spatula and fold each section just until jam is slightly swirled but not fully mixed, creating jam pockets.
- Assemble Cookies: Using a 2 tbsp cookie scoop, portion dough into 18 balls. Flatten slightly and place a frozen cheesecake disc in the center. Encase the filling completely with dough and shape into slightly flattened discs.
- Roll in Sugar: Roll each cookie dough ball in the reserved 1/4 cup sugar. Keep cheesecake discs frozen until use.
- Bake Cookies: Place 6 cookies per baking sheet and bake for 11-12 minutes until set. Right out of the oven, use a large circular cookie cutter to gently re-shape cookies into perfect circles.
- Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Freezing the cheesecake filling discs prevents them from melting while baking.
- Be careful not to overmix the dough once adding the jam to maintain pockets of jam throughout.
- Using fresh lemon zest instead of bottled lemon extract enhances the bright lemon flavor.
- Re-shaping the cookies immediately after baking creates a uniform, professional look.
- The blueberry jam needs to be thick and reduced properly for the best texture and flavor concentration.
- Prep Time: 40 minutes
- Cook Time: 31 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
