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!

  • prep time 40 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 24


oz cream cheese
roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
cup all-purpose flour
tablespoons grated lemon peel
cup blueberries
Powdered sugar
  • 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.
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