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My friends invited my boyfriend (Josh) and I over for dinner Thursday night and it was my job to decide what to bake and bring for dessert. I was trying to think about something delicious I could make in the short amount of time that I had and I found these cookies on Pinterest and just had to try them! I altered the recipe by using a lighter version of butter, light cream cheese, and unbleached cake flour which made the cookies more airy and fluffy. Yummm! Although they are not extremely healthy, they are also not very bad for you either 🙂

Lemon Blueberry Cheesecake Cookies

Servings: 30

Time: 45 min

Nutrition: Calories-127; Fat-5g; Cholesterol-18mg; Sodium-54mg; Carbohydrates-17g; Fiber-.5g; Protein-3g; Sugar-7g

Ingredients:

  • 1 cup whipped low sodium light butter
  • 1 cup granulated sugar
  • 4 Tbsp lemon juice
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 cups unbleached cake flour
  • 1 cup blueberries
  • 1/2 pkg light cream cheese cut into 1 tsp cubes
Directions:
  1. Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside
  2. In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle
  3. 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
  4. 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
  5.  Transfer them to a cooling rack and enjoy!

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