Luscious Gluten-Free Blueberry Cheesecake Cookies with Zesty Lemon Twist

👩‍🍳 Instructions

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   1. Prepare Blueberry Swirl & Sauce: In a small saucepan, combine 1 cup blueberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat for 5-7 minutes, stirring, until berries burst and mixture thickens. Let cool completely. This will be divided for dough swirl and topping sauce.
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   2. Cream Wet Cookie Ingredients: In a large bowl, cream softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in egg and 1 tsp vanilla extract until combined. Stir in lemon zest.
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   3. Combine Dry Cookie Ingredients: In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
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   4. Form Cookie Dough: Gradually add dry ingredients to wet, mixing on low speed until just combined. Gently fold in about half of the cooled blueberry swirl mixture, leaving streaks.
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   5. Make Cheesecake Filling: In a small bowl, beat softened cream cheese, powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
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   6. Assemble & Chill Cookies: Scoop 1.5-tablespoon portions of cookie dough. Flatten each in your palm, place 1 tsp cream cheese filling in the center, and seal dough around it to form a ball. Place on a parchment-lined baking sheet and chill for at least 30 minutes (up to 2 hours).
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   7. Bake Cookies: Preheat oven to 375°F (190°C). Arrange chilled cookie balls 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and centers are just set. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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   8. Finish with Blueberry Sauce: Take the remaining half of the original blueberry swirl mixture. For a thinner drizzle, warm gently with a splash of water. For a thicker sauce, warm and stir in cornstarch slurry until thickened. Drizzle over cooled cookies before serving.