Blueberry Cheesecake Cookies
If you want to add more lacto ovo vegetarian recipes to your recipe box, Blueberry Cheesecake Cookies might be a recipe you should try. This recipe serves 36 and costs 24 cents per serving. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 146 calories. It works well as a very reasonably priced hor d'oeuvre. If you have cream cheese, brown sugar, egg, and a few other ingredients on hand, you can make it. It is brought to you by Zagleft. 34 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. Blueberry Cheesecake Cookies, Blueberry Cheesecake Cookies, and Blueberry Cheesecake Ice Cream: 10 Simple Steps to Sugar & Gluten-Free Perfection: Part 3, Blueberry Cheesecake are very similar to this recipe.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
3/4 cup brown sugar
1 cup butter, softened
1 1/2 cups Craisins Blueberry Infused Dried Cranberries
8 ounces cream cheese, softened
1 egg
2 1/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
Equipment:
stand mixer
bowl
baking paper
baking sheet
wire rack
Cooking instruction summary:
Beat together the butter, sugar, brown sugar and cream cheese in a bowl of a stand mixer.Add the egg and vanilla, mix well.In a separate bowl, mix together the flour, baking soda and salt. Gradually add to the mixer, scraping down the sides of the bowl as necessary.Fold in the Craisins.Scoop by rounded tablespoon onto baking sheet lined with parchment paper.Bake for 8-10 minutes, until the edges begin to brown.Let cool on a baking sheet for a minute or two, then transfer to wire rack to continue cooling.
Step by step:
1. Beat together the butter, sugar, brown sugar and cream cheese in a bowl of a stand mixer.
2. Add the egg and vanilla, mix well.In a separate bowl, mix together the flour, baking soda and salt. Gradually add to the mixer, scraping down the sides of the bowl as necessary.Fold in the Craisins.Scoop by rounded tablespoon onto baking sheet lined with parchment paper.
3. Bake for 8-10 minutes, until the edges begin to brown.
4. Let cool on a baking sheet for a minute or two, then transfer to wire rack to continue cooling.
Nutrition Information:
covered percent of daily need
