Blueberry Cheesecake Cookies with Cream Cheese Frosting Recipe
Delight in these luscious Blueberry Cheesecake Cookies topped with creamy, tangy cream cheese frosting. Soft and chewy cookies are infused with swirls of sweet blueberry jam, baked to golden perfection, then crowned with a smooth cream cheese frosting and garnished with fresh blueberries and crushed graham crackers for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 226 grams melted unsalted butter (cooled)
- 200 grams granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 330 grams all purpose flour
- 3/4 teaspoon baking soda
- ½ teaspoon salt
- 160 grams blueberry jam
Cream Cheese Frosting
- 112 grams unsalted butter (room temperature)
- 226 grams cream cheese (full fat, softened)
- 400 grams powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh blueberries and crushed graham crackers for garnish
Instructions
- Mix Butter and Sugar: In a large mixing bowl, whisk the melted and cooled unsalted butter together with the granulated sugar until the mixture is well combined.
- Add Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract vigorously until the mixture becomes glossy and paste-like, ensuring good incorporation.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt. Gently fold the ingredients together until just combined, being careful to stop when only a few streaks of flour remain to avoid overmixing and keep the cookies tender.
- Swirl in Blueberry Jam: Spoon small dollops of blueberry jam over the dough and use a butter knife to gently swirl it throughout. Avoid overmixing to maintain distinct swirls of blueberry in each cookie.
- Portion and Chill Dough: Use a large cookie scoop (about 4 tablespoons) to portion the dough onto a parchment-lined baking sheet. Cover and chill the dough in the refrigerator for at least 4 hours or preferably overnight to firm up.
- Bake Cookies: Preheat the oven to 350°F (180°C). Place the chilled cookie dough balls spaced 1-2 inches apart on a parchment-lined baking sheet. Bake for 11-14 minutes until the edges are golden and centers are slightly underbaked and puffed.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely to prevent breakage when frosting.
- Prepare Cream Cheese Frosting: Beat the room temperature unsalted butter and softened cream cheese together on medium-high speed until smooth and creamy, around 2-3 minutes.
- Add Powdered Sugar and Flavor: Gradually add powdered sugar one cup at a time on low speed to avoid a sugar cloud, then mix in vanilla extract and salt. Increase speed to medium-high and beat until the frosting is light, fluffy, and spreads easily.
- Frost and Garnish: Transfer the frosting to a piping bag fitted with a round tip. Pipe the frosting onto each cookie. Garnish with fresh blueberries and sprinkle crushed graham crackers on top for extra texture and flavor contrast.
Notes
- Chilling the dough is crucial for flavorful, well-shaped cookies with distinct blueberry swirls.
- If desired, substitute blueberry jam with another fruit jam such as raspberry or strawberry for a different twist.
- Make sure butter and cream cheese are at room temperature for smooth frosting consistency.
- Cookies should be slightly underbaked in the center for the best chewy texture after cooling.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
Keywords: blueberry cheesecake cookies, cream cheese frosting, blueberry jam cookies, soft chewy cookies, homemade cookies, dessert recipe
