- Ingredients
- For the Cookie Dough
- 2 ¼ cups 280 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup 170 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest optional, for a bright flavor
- For the Cheesecake Swirl Filling
- 6 oz 170 g cream cheese, softened
- ¼ cup 50 g granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Blueberry Swirl
- ½ cup 120 g blueberry jam or preserves
- ½ cup 75 g fresh or frozen blueberries
- 1 teaspoon lemon juice
Required Kitchen Tools
To make these Blueberry Cheesecake Swirl Cookies with ease, gather the following tools:
Mixing bowls (medium and large)
Electric mixer or stand mixer
Rubber spatula or wooden spoon
Measuring cups and spoons
Small saucepan (for the blueberry swirl)
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop (for even portioning)
Cooling rack
