Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/3 cup blueberry preserves or jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add dry ingredients into the wet mixture and mix until just combined.
- Beat cream cheese in a small bowl until smooth.
- Gently fold cream cheese and blueberry preserves into the dough, swirling lightly with a spatula to create visible ribbons without overmixing.
- Use a cookie scoop or spoon to drop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not over-swirl the cream cheese and blueberry preserves to maintain a beautiful marbled look. Use room temperature ingredients for smoother dough and easier swirling. For extra richness, add white chocolate chips or lemon zest. These cookies freeze well if you want to double the batch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 12
- Sodium: 90
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25