Description
Soft, chewy sugar cookies swirled with creamy cheesecake and sweet-tart blueberry jam. A delightful and beautiful treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ? cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Prepare the Blueberry Swirl: In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Place the saucepan over medium heat and cook, stirring occasionally, until the blueberries burst and the mixture thickens into a jam-like consistency (5-7 minutes). Remove from heat and let cool completely.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the cookie dough in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined.
- Assemble the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Take one half of the chilled cookie dough from the refrigerator. On a lightly floured surface, roll it out to about ¼-inch thickness. Spread the cheesecake swirl evenly over the rolled-out dough, leaving a small border around the edges. Spoon dollops of the cooled blueberry swirl over the cheesecake layer. Carefully roll up the dough into a log, starting from one end. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes. Repeat with the remaining cookie dough, cheesecake swirl, and blueberry swirl.
- Bake the Cookies: Remove one log from the refrigerator at a time. Using a sharp knife, slice the log into ½-inch thick rounds. Place the cookie rounds on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Cooling the Blueberry Swirl: Make sure the blueberry mixture is completely cooled before assembling the cookies to prevent melting the cheesecake swirl.
- Chilling the Dough: Chilling the dough is important to prevent the cookies from spreading too much during baking.
- Don’t Overmix: Be careful not to overmix the cookie dough, as this can result in tough cookies.
- Freezing the Dough: You can freeze the cookie dough logs for up to 2 months. Thaw in the refrigerator overnight before slicing and baking.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: Experiment with different berries, add a glaze, incorporate nuts, lemon zest, or white chocolate chips.
- Troubleshooting:
* Cookies Spreading Too Much: Ensure butter isn’t too soft and dough is chilled adequately. Add flour if needed.
* Blueberry Swirl Bleeding: Ensure blueberry mixture is completely cooled.
* Cookies Too Dry: Add milk or sour cream to the dough; avoid overbaking.
- Prep Time: 45 minutes
- Cook Time: 11 minutes