First Steps: Prepping the Filling and Jam: Mix 6 oz cold cream cheese, 3 tbsp granulated white sugar, and 1/2 tsp vanilla until fluffy, then portion into 18 discs and freeze them solid. This step helps prevent leaking during baking. Next, cook 12 oz fresh blueberries and 1/4 cup granulated white sugar over medium heat for about 40 minutes, smashing them halfway through until the mixture thickens to 1/2 cup, then chill it thoroughly.

1- Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup.

2- In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.

3- Combine 2 tbsp lemon zest and 1 cup granulated white sugar by rubbing them together to release the zest’s oils, then cream with 1 cup very softened unsalted butter until light and fluffy.

4- Add 1 egg and 2 tsp vanilla to the butter mixture, beating until pale and fluffy for that soft texture. Gradually mix in the dry ingredients until just combined, being careful not to overmix. For a vegan twist, use flax eggs as mentioned in our dietary tips.

Assembly and Baking: Divide the dough and layer in the chilled blueberry jam to create pockets of fruity goodness. Scoop into 18 portions, flatten each one, place a frozen cheesecake disc in the center, enclose it with dough, and shape into discs. Roll each in 1/4 cup granulated white sugar before placing on the baking sheets.

Assembly and Baking: Bake for 11-12 minutes, then use a circular cutter to shape the edges while warm. Cool on the sheets for 10 minutes before moving to a wire rack. These steps, drawn from time-tested tips, ensure your cookies have the best spread and flavor. For more fruit-inspired treats, try our mango-peach-strawberry smoothie recipe for a refreshing side.