Blueberry Cheesecake Cookies
August 13, 2020
Okay, we have to talk about it, so let’s just get right into it. These cookies are blue. Or well, kind of a dark teal blue. But don’t worry, it’s all totally natural, thanks to the super rich and saturated color of the fresh blueberries used in this recipe. And these cookies are so light and fluffy, despite the heavy hue. So if you’re looking for an impressive head turner, definitely try out these blueberry cheesecake cookies.
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What You Need to Get Started
You can easily find all of the ingredients for these blueberry cheesecake cookies at your grocery store. If you want to use curbside pick-up or home delivery, check out Instacart to shop online from your favorite local grocery store.
- Produce: Blueberries
- Fridge: Cream cheese, Butter, Egg,
- Pantry: Sugar, Apple cider vinegar, Flour, Baking soda, Cornstarch
- Spice Cabinet: Vanilla extract, Salt
- Equipment: Saucepan, Silicone spatula, Stand mixer or hand mixer, Baking sheets, Parchment paper, Cookie scoop, Cooling racks
Let’s Make Blueberry Cheesecake Cookies
Keep track of how many different color changes the blueberries experience throughout this recipe. It’s kind of fun to watch the progress. If you are baking with kids, it can also be a project for them, and a bit of a science lesson.
Before getting started, be sure your blueberries are washed and all the stems, leaves, and under-ripe green berries are removed. We picked these ourselves (and so, so many more) because it’s the season here in Upstate New York!
However, if you are not able to get local berries, you should still be able to find some in the produce section of your grocery store. If there are no fresh ones at all to be found, you can use frozen ones instead. It just may take a bit longer for the jam to come together.
Add the blueberries, some water, and a bit of sugar to a saucepan. Heat and stir, allowing the sugar to dissolve, and the berries to turn a dark purple, and get a bit soft, about 5 minutes. Then continue cooking, using your spatula or a wooden spoon to gently mash the berries as they soften.
The jam will begin to thicken slightly, and it will become a brighter, even more red color. When you can wipe some jam off the spatula, and it leaves a mark without filling it in, it’s ready to use. Turn off the heat, and set the pan aside to cool down.
Meanwhile, you can start making your cookie dough! I keep switching between calling this a dough and a batter. While it makes cookies in the end (like a dough), it’s a bit less structured, and feels more like a batter. You can call it whatever you’d like.
In your stand mixer (or in a large mixing bowl, if using a hand mixer), combine the butter and cream cheese, both softened to room temperature. Mix on medium-low until combined, only about 1-2 minutes. Then add in the sugar and mix for another 1-2 minutes.
The longer you mix at this step, the fluffier the cookies will be. If you are looking for a chewier cookie, be careful not to over-mix. Add in the egg, vanilla extract, and apple cider vinegar, and mix until smooth. The vinegar helps add both a little bit of tang, and some acid to react with the baking soda.
Finally, add in the blueberry jam. You’ll notice that as it cooled, the color got a bit darker again. When you mix it into the batter, you might expect the whole thing will become a light pinkish purple, but just you wait.
Mix on medium-low until combined, and then take your silicone spatula and swipe it down the sides of the bowl, and fold a bit from the bottom. This will assure that all of the jam, and the creamed butter and cream cheese are fully mixed in.
In a medium mixing bowl, add the remaining dry ingredients: flour, salt, baking soda, and cornstarch. Whisk everything until it’s well combined. The cornstarch here will add an extra bit of fluffy cakiness to the cookies. The baking soda will help them rise.
Add the dry ingredients into the mixer bowl in two phases. After adding half of the flour, turn the mixer on for just a few seconds to start incorporating it. Then add the rest and mix it until fully combined. This helps you keep flour from getting all over the kitchen.
Now you’ve got this weirdly blue-green cookie dough. I bet that was a little unexpected. I wasn’t sure what was going to happen next with these magical color-changing cookies, but it’s almost time to find out.
Add in the rest of the fresh blueberries, and gently fold them into the dough using a spatula, not your mixer. This is a bit thicker than a muffin batter, but you want to use a similar action, to keep the dough from over-mixing, and keep the blueberries in tact. Cover the bowl, and chill for at least one hour.
Preheat the oven with a rack in the middle, and then prepare a baking sheet by lining it with parchment paper. When you remove the dough from the fridge, you may notice it’s a bit greener on the top than underneath, and that’s fine.
Use a 1.5″ cookie scoop (or a large spoon) to place balls of dough on the parchment-lined pan, about 1-2″ apart. These will puff up somewhat, but they don’t spread too much. I was able to fit 8 on a pan, spaced out pretty well. If you’re worried about spreading, use batches of 5.
Bake these for 10-13 minutes at 375F. Between batches, put the bowl of dough back in the fridge. The colder dough will be easier to scoop and work with. It also helps with making the cookies fluffier.
When you take them out of the oven, they will look like dark teal pillows, with reddish purple splotches. They will be smooth and quite puffy, but with the bottoms starting to brown. You can transfer them to a cooling rack immediately, and let cool.
These cookies are fun, fluffy, sweet, and tart. And they are blue! How can you resist blueberry cheesecake cookies?
How to Serve
These cookies taste great warm, cooled to room temperature, or chilled in the fridge. I think I like them chilled the best, but my husband liked them fresh out of the oven. They are a fun dessert or snack, and can add some color to any meal or occasion.
You can serve these with a glass of milk, or for something more fun some chai white hot chocolate. For more of a kick, try a fruity cocktail like a raspberry lemon mojito or something light, like mint bourbon lemonade.
If you are making a cookie tray, these will definitely stand out! Make it fun by including some other interesting cookies like cream cheese oatmeal sandwiches, apple cider caramel stuffed snickerdoodles, and chocolate peanut butter cookies cups.
Use Up Leftover Ingredients
- If you got carried away while picking, toss the extra blueberries into a blueberry french toast casserole.
- Cream cheese is the base for cheesecake, like a caramel apple no-bake, or a baked savory cheesecake.
- Extra apple cider vinegar can be used in the sour cake of an apple kuchen.
- Use up additional cornstarch in super soft mini skillet cookies.
Blueberry Cheesecake Cookies
- 1 Cup Blueberries washed and stemmed
- 2 Tbsp Water
- 1 Tbsp Granulated Sugar
Cheesecake Cookie Dough
- 6 oz Cream Cheese room temperature
- 2 oz Unsalted Butter room temperature
- 1/2 Cup Granulated Sugar
- 1 Egg room temperature
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 ¾ Cups All Purpose Flour
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 Tbsp Cornstarch
- In a medium saucepan, add the blueberries, water, and sugar. Cook over medium-high heat, for about 5 minutes, stirring frequently, until the berries are dark and soft.
- Continue cooking for another 10 minutes, mashing the berries, until the mixture has thickened and become a dark reddish purple. Take it off the heat, and set aside to cool.
Blueberry Cheesecake Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until combined. Add sugar, and mix on low for 1-2 minutes, until combined.
- Add in the egg, vanilla extract, and apple cider vinegar. Continue mixing on low until smooth, about 1-2 minutes more. Then, add in the blueberry jam, and mix to combined, about 30 seconds to a minute.
- In a medium mixing bowl, add the flour, baking soda, salt, cornstarch. Whisk until thoroughly combined.
- In two steps, add the dry ingredients into the mixer bowl, and mix until just combined, and there are no dry pockets of flour. Cover the bowl and chill in the fridge for at least an hour, or up to overnight.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place 1.5-inch balls of chilled dough on the prepared pan, about 1-2 inches apart.
- Bake for 10-12 minutes, until fluffy, and the bottoms begin to brown. Immediately transfer to a cooling rack.
- Eat cookies fresh out of the oven, cooled to room temperature, or chilled in the fridge for up to 4 days.
- Use frozen blueberries the same way you would fresh in this recipe. The jam may take a bit longer to thicken, but otherwise they are interchangable.
- These cookies will be a bluish teal color. That's expected, so don't be alarmed!
- Make ahead tip: Store unbaked dough overnight in the fridge. Store baked cookies in the fridge for up to 4 days, or in the freezer for up to 1 month.