Lemon-Blueberry Cheesecake Cookies
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Updated Sep 22, 2020
This sweet-tart cookie with pockets of cream cheese will justify turning your oven on even on a hot summer day!
Lemon-Blueberry Cheesecake Cookies
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- Prep Time 40 min
- Total 1 hr 30 min
- Ingredients 6
- Servings 24
Ingredients
- 2 oz cream cheese
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup all-purpose flour
- 2 tablespoons grated lemon peel
- 1 cup blueberries
- Powdered sugar
Instructions
-
Step1Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
-
Step2In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
-
Step3Cut firm cream cheese into 72 (1/4-inch) cubes.
-
Step4Shape 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.
-
Step5Bake 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.
Nutrition
100
Calories
4g
Total Fat
1g
Protein
14g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 40
- 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
1Tips from the
Pillsbury Kitchens
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