Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
- 1 cup fresh blueberries or frozen (thawed)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt.
- In a larger mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually incorporate the dry ingredients until the dough is smooth. Chill in the refrigerator for about 30 minutes.
- In a small bowl, beat the cream cheese until creamy. Set aside.
- Take two-thirds of the chilled dough and flatten into a disk. Roll between parchment paper to about ¼ inch thickness.
- Spread cream cheese evenly over the dough, sprinkle with blueberries, then roll into a log to create a swirl. Chill for 15 minutes.
- Slice the rolled dough into ¼-inch thick cookies and place on a lined baking sheet.
- Bake for 12-15 minutes until edges are golden. Let cool on a wire rack before serving.
Notes
- Chill the dough to make it easier to handle and prevent spreading during baking.
- For a more pronounced blueberry flavor, fold additional blueberries into the dough before rolling.
- Use thawed and drained frozen blueberries to prevent excess moisture in the dough.
- For a decorative touch, dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg