No matter what I do, I just can’t stay away from the goat cheese for long. It has a creaminess that works so well in baked goods, and I find it always offers this slight tanginess that balances sweet so well. It has worked beautifully in ice cream, cheesecake, and even frosting, but would it work in cookies? I gave my classic thumbprints a goat cheese makeover, and the result was divine!
I mentioned last week that Buttercream Blondie is moving and getting a makeover, and I’m very happy to tell you that we’re in the final stretch! It’s all been good, but it is definitely a process. There’s a lot of details that go into it, and when you’re a perfectionist who tends to be a bit indecisive, you may need a cookie or two to relax yourself! Luckily these cookies will do the trick.
I find that it’s not just the final result, but the process of getting in the kitchen and working on a new recipe that relaxes me. When that recipe happens to be a cookie, it’s even better. Add some goat cheese to the mix, and it’s like hitting the jackpot! These cookies turned out even better than I expected. The goat cheese created a wonderful silky texture, while keeping the cookie incredibly light. It’s not over powering at all, it just adds a subtle layer of flavor that grabs your attention. To further enhance that bite of the goat cheese, I added some lemon zest. Just a little bit of zest packs so much flavor, and adds a brightness to the cookie that will make you smile. A little dollop of blueberry jam ties it all together. It’s kind of like Spring in a cookie!
I also want to remind you guys that I will no longer have google friend connect once I move. If you would like to stay up to date with all my latest desserts, please subscribe by email so you don’t miss anything. Have a great weekend!
- 4 ounces unsalted butter, room temp
- 1 & 1/4 cups sugar
- zest of 1 lemon
- 1 egg
- 1 teaspoon vanilla extract
- 4 ounces goat cheese
- 2 & 1/2 cups AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cream butter and sugars till light and fluffy.
- Add egg and vanilla extract.
- Mix in goat cheese.
- Sift dries together & mix in till combined.
- Scoop cookies using a small scoop and make a small indentation in the center.
- Chill cookies for at least 30 minutes before baking.
- Bake at 325 degrees for 14-16 minutes rotating once halfway through. If they puff up while baking, just poke the centers with a spoon when you take the out of the oven to get that indentation.
- Once the cookies have completely cooled, spoon a small amount of blueberry jam in the centers.