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Lemon Blueberry Cheesecake Snowball Cookies

lemon blueberry cheesecake snowball cookies - featured image
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Buttery, melt-in-your-mouth snowball cookies filled with tangy lemon, sweet-tart blueberries, and a creamy cheesecake center. These festive treats are easy to make and perfect for holiday cookie trays or gifting.

Ingredients

Scale
  • 4 oz cream cheese, softened (full-fat recommended)
  • 2 tbsp powdered sugar (for cheesecake filling)
  • 1 tsp lemon zest (for cheesecake filling)
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar (for dough)
  • 1/2 tsp fine sea salt
  • 2 cups all-purpose flour, sifted
  • 1/2 cup almond flour (optional, can substitute with more all-purpose flour)
  • 2 tsp lemon zest (for dough)
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 cup blueberries (fresh, frozen not thawed, or dried)
  • 1 cup powdered sugar (for rolling)

Instructions

  1. In a small bowl, beat together cream cheese, 2 tbsp powdered sugar, and 1 tsp lemon zest until smooth and creamy. Scoop out 18-20 small (1/2 tsp) balls and place on a plate lined with wax or parchment paper. Freeze for at least 20 minutes until firm.
  2. In a large mixing bowl, beat together butter and 1/2 cup powdered sugar on medium speed for about 2 minutes until light and fluffy. Scrape down the bowl as needed. Add 2 tsp lemon zest, 1 tbsp lemon juice, vanilla, and salt. Beat another 30 seconds until combined.
  3. Gradually add all-purpose flour and almond flour, mixing on low until just combined. The dough will look crumbly but should hold together when pressed.
  4. Gently fold in blueberries. If using fresh or frozen, pat them dry first.
  5. Scoop out about 1 tablespoon of dough and flatten it in your palm. Place a frozen cheesecake ball in the center, then gently wrap the dough around it, pinching to seal and rolling into a ball. Place on a lined baking sheet, spacing cookies about 1.5 inches apart.
  6. For best shape, chill the assembled cookies in the fridge for 10-15 minutes before baking (optional).
  7. Preheat oven to 350°F (175°C). Bake cookies for 14-16 minutes until bottoms are just golden and tops look set. Do not overbake.
  8. Let cookies cool for 5 minutes, then gently roll in powdered sugar while still warm. Cool completely on a wire rack, then roll again in powdered sugar for a snowy finish.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. Dried blueberries hold their shape best, but fresh or frozen work well if patted dry. Double roll in powdered sugar for the best snowy look. If dough is too dry, add a teaspoon of milk or lemon juice; if too sticky, chill before shaping. Keep cheesecake centers well-frozen before baking.

Nutrition

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

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