Lemon-Blueberry Cheesecake Cookies

This sweet-tart cookie with pockets of cream cheese will justify turning your oven on even on a hot summer day!

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Servings 24

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ingredients 6
Prep Time 40 min
Total Time 1 hr 30 min

Ingredients

2: oz cream cheese

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough

1/4: cup all-purpose flour

2: tablespoons grated lemon peel

1: cup blueberries

: Powdered sugar

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Directions

1 Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
2 In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.
3 Cut firm cream cheese into 72 (1/4-inch) cubes.
4 Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.
5 Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.

EXPERT TIPS

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Expert Tips

Freezing the cream cheese makes it easier to cut into tiny pieces and place in the dough.

Fresh blueberries are best in this recipe but frozen blueberries can be used in a pinch.

Nutrition Information

Review & Comments

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surprisedebra

report Posted Aug. 18, 2012 12:53 PM

I love lemon, blueberry and cheesecake. However, this recipe is ridiculous! I'm not counting and cutting anything 72 times.

HoleyKow

report Posted Aug. 14, 2012 8:05 PM

If you're putting 3 of those tiny cubes into each of the "one level tablespoon" of dough, that adds up to 24 cookies, which sounds about right for a roll of cookie dough.

homestarmonkey

report Posted Aug. 14, 2012 3:39 PM

Cut 2 oz of cream cheese into 72 (1/4 inch) cubes??? Am I the only one who thinks this must be a typo?