Lemon Blueberry Cheesecake Cookies

1 cup butter at room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!


Kid Helper:

• Wash and dry blueberries
• Measure ingredients and add them to the bowl
• Do taste testing, taste new ingredients. Sample the cream cheese, little drops of lemon juice etc. Its fun to see their reaction to new things. Savana started to love eating raw zucchini doing this. And her face when licking a lime for the first time was a moment I will treasure forever! *not all ingredients are meant for taste testing*
• Everyone needs to lick a beater :) I'm going to be a little sad when I have 2 kids and there won't be a beater for me! Anyone know of a 3-4 beater hand mixer? lol. I will survive with licking out the bowl I guess:) *careful when using raw eggs.