These Blueberry Lemon Sandwich Cookies are a perfect harmony of zesty lemon and sweet blueberries. The soft, buttery lemon cookies pair beautifully with the creamy blueberry filling, creating a dessert that’s light, vibrant, and absolutely delicious. Perfect for summer gatherings, tea parties, or an indulgent snack, these cookies are as delightful to look at as they are to eat!
Ingredients
For the Lemon Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Blueberry Cream Filling:
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Small saucepan
Instructions
- Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Make the Lemon Cookie Dough:
In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy. Add the lemon juice and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. - Shape and Bake the Cookies:
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
Bake for 10–12 minutes, or until the edges are just lightly golden. Let the cookies cool completely on a wire rack. - Prepare the Blueberry Cream Filling:
In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens (about 5 minutes). Remove from heat, strain to remove skins, and let cool completely.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the cooled blueberry sauce and mix until well combined. - Assemble the Sandwich Cookies:
Spread a dollop of blueberry cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies. - Chill and Serve:
Refrigerate the assembled cookies for 30 minutes to allow the filling to set. Serve chilled or at room temperature.
Tips for Success
- For extra lemon flavor, drizzle the cookies with a simple lemon glaze before assembly.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover dough for future use—fresh cookies on demand!
Blueberry Lemon Sandwich Cookies are a delightful burst of freshness and flavor. The tangy lemon and sweet blueberry filling make them a unique and irresistible treat for any occasion. Whip up a batch and savor the refreshing taste of summer in every bite!
Blueberry Lemon Sandwich Cookies: Delicious and Refreshing
Brighten your day with these Blueberry Lemon Sandwich Cookies! Buttery lemon cookies filled with a luscious blueberry cream make for a refreshing and irresistible treat.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Small saucepan
Ingredients
- For the Lemon Cookies:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Blueberry Cream Filling:
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Lemon Cookie Dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy. Add the lemon juice and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and Bake the Cookies:
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until the edges are just lightly golden. Let the cookies cool completely on a wire rack.
- Prepare the Blueberry Cream Filling:
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens (about 5 minutes). Remove from heat, strain to remove skins, and let cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the cooled blueberry sauce and mix until well combined.
- Assemble the Sandwich Cookies:
- Spread a dollop of blueberry cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.
- Chill and Serve:
- Refrigerate the assembled cookies for 30 minutes to allow the filling to set. Serve chilled or at room temperature.
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