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Lemon Blueberry Cheesecake Snowball Cookies

Lemon Blueberry Cheesecake Snowball Cookies - featured image
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Tender, buttery snowball cookies with a creamy cheesecake twist, zesty lemon, and sweet pops of blueberry. These festive cookies are easy to make and perfect for holiday trays, gifting, or cozy tea time.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar, plus more for coating
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon zest (from about 1 large lemon)
  • 1 tbsp fresh lemon juice
  • 1 1/4 cups (155g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp salt
  • 1/2 cup (70g) dried blueberries (or 1/3 cup fresh, patted dry)
  • Optional: 1/4 cup (40g) white chocolate chips
  • Optional: 1/4 tsp almond extract

Instructions

  1. In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
  2. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until well combined and fragrant, about 1 minute.
  3. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. If sticky, let rest for 5 minutes.
  4. Gently fold in dried blueberries (and white chocolate chips or almond extract, if using) with a spatula.
  5. Use a 1-tablespoon scoop or two spoons to portion dough into balls. Roll gently between your hands to smooth. Place on a parchment-lined baking sheet about 1 inch apart.
  6. Bake at 350°F (175°C) for 14-16 minutes, until bottoms are lightly golden and tops look set. Do not overbake.
  7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, roll in powdered sugar. Once completely cool, roll again in powdered sugar for a snowy finish.

Notes

For best results, use dried blueberries to prevent excess moisture and color bleeding. If dough is sticky, chill for 10-15 minutes before rolling. Double roll in powdered sugar for the classic snowball look. Dough can be made ahead and refrigerated for up to 24 hours. Cookies freeze well for up to 2 months.

Nutrition

Keywords: lemon blueberry cookies, cheesecake cookies, snowball cookies, holiday cookies, easy cookie recipe, Christmas cookies, lemon dessert, blueberry dessert, cream cheese cookies

Find it online: https://bitefuljoy.com/lemon-blueberry-cheesecake-snowball-cookies-easy-holiday-recipe/