Lemon-Blueberry Cheesecake Cookies

  • Prep 40 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 24

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
10mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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