Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup blueberry jam or pureed fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- Fresh blueberries (optional, for garnish)
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy using a stand mixer. This creates a smooth base for your cookies.
- Beat in the eggs one at a time, then add vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to improve handleability and flavor enhancement.
- Prepare the cheesecake filling by mixing softened cream cheese with powdered sugar until smooth. Prepare the blueberry swirl using blueberry jam or fresh blueberries.
- Preheat oven to 350°F (175°C). Divide the chilled dough into equal portions, flatten each onto parchment-lined baking sheets, and spread blueberry jam over each.
- Dollop spoonfuls of cheesecake filling on top of the jam, then gently swirl with a toothpick or skewer to create intricate patterns.
- Bake for 12-15 minutes until edges are golden. Cool on wire racks before serving.
Notes
- Chill the dough for at least 1 hour for easier handling and better flavor.
- For a more intense blueberry flavor, use homemade blueberry compote instead of jam.
- Ensure cream cheese is softened for smooth mixing.
- For optimal swirl effect, use a toothpick or skewer to gently drag through the layers.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg