The Gull's Call - Oct/Nov/Dec 2026

CookieCorner

GLUTEN-FREE BLUEBERRY CHEESECAKE COOKIES Contributed by Association Manager Sami Soogian. Ingredients Cookie Dough • ¾ cup sugar • Zest of 1 lemon • 1 stick unsalted butter, softened • 2 egg yolks • 2 tsp vanilla extract • 2 cups gluten-free flour blend • ½ tsp baking powder • ½ tsp xanthan gum (skip if your flour blend already contains it) • ¼ tsp salt Cheesecake Filling • ½ cup full-fat cream cheese, at room temperature • 2 tbsp sugar • 2½ tbsp heavy cream, slightly warmed • 1 tsp vanilla extract Blueberry Topping • 1¼ cups blueberries, fresh or frozen • 2 tbsp sugar • 1 tbsp lemon juice • 2 tsp cornstarch • 2 tsp water Instructions 1. Make the Cookie Dough Preheat the oven to 350° F and line two baking sheets with parchment paper. Rub the lemon zest into the sugar. Beat in the softened butter and vanilla until creamy, then add the egg yolks. In a separate bowl, combine the flour, baking powder, xanthan gum, and salt. Add to the butter mixture and mix until a soft dough forms. 2. Add the Blueberry Swirl • 3½ tbsp blueberry jam • ½ cup sugar, for rolling

3. Make the Cheesecake Filling Mix the cream cheese and sugar until smooth. Stir in the warm heavy cream and vanilla. 4. Shape the Cookies Scoop about 2 tablespoons of dough per cookie. Roll each ball in sugar and place on the prepared baking sheets. Using a tablespoon, press a deep indent into the center of each cookie. Fill each center with 2–3 teaspoons of cheesecake filling. 5. Bake Bake one sheet at a time for 10–12 minutes. The cookies should puff slightly, and the cheesecake centers should look set. Leave the cookies on the baking sheet until completely cool, as they will be very soft when hot. 6. Make the Blueberry Topping Cook the blueberries, sugar, and lemon juice over medium-low heat until the berries are juicy and softened. Mix the cornstarch and water separately, then stir into the blueberries. Cook for another 2–3 minutes, stirring until thickened. Cool completely. 7. Finish Once the cookies are cool, spoon a little blueberry sauce over each cheesecake center. Storage: Keep refrigerated in an airtight container for up to 3 days. Enjoy these sweet and creamy blueberry treats!

Layer the dough and blueberry jam in a bowl, gently swirling the jam through the dough. Fold everything together only 2–3 times so the blueberry streaks remain visible.

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The Gull’s Call