Blueberry Cheesecake Cookies

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, beat the butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and continue to beat until combined. Gradually add the dry ingredients and mix until just incorporated.

Prepare the Cheesecake Filling:
In another bowl, beat the cream cheese and powdered sugar together until smooth. Add the lemon zest and mix until combined.

Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the cookie dough into tablespoon-sized balls and place them on the prepared baking sheet, about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.

Add the Cheesecake Filling:
Spoon a small amount of the cheesecake filling into the indentation of each cookie. Gently press a few blueberries into the filling.

Bake the Cookies:
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center will still be soft but will set as they cool.

Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips