Description
Delight in these Blueberry Cheesecake Swirl Cookies, combining a tender buttery cookie with a creamy cheesecake center and bursts of sweet blueberry jam. Perfectly balanced with a soft texture and a golden edge, these cookies make a luscious treat ideal for afternoon tea or dessert.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Cookie Dough
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Additional
- ½ cup blueberry jam (store-bought or homemade)
Instructions
- Prepare the Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. In a separate large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill it in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Filling: While the dough chills, beat the softened cream cheese with powdered sugar and vanilla extract in a medium bowl until smooth and creamy, then set aside.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon, scoop portions of the chilled dough and flatten slightly in your hand. Place approximately ½ teaspoon of the cheesecake filling in the center of each dough portion, then add a small swirl of blueberry jam on top. Cover the filling with a bit more dough, sealing the edges gently. Roll each assembled cookie into a ball and arrange them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden while the centers remain soft. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using cold dough can make shaping easier and prevent the cookies from spreading too much.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute the blueberry jam with other fruit jams like raspberry or strawberry for a different twist.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
