Description
These Blueberry Lemon Sandwich Cookies combine soft, buttery cookies with a creamy lemon filling for a perfect balance of sweetness and tanginess. Fresh blueberries add bursts of flavor, while zesty lemon brightens every bite. They’re ideal for parties, gifts, or simply enjoying with a cup of tea.
Ingredients
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries (or dried blueberries, as a substitute)
For the Lemon Cream Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- Optional: A few drops of lemon extract (for extra tanginess)
Instructions
1. Prepare the Cookie Dough:
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Chill the dough in the refrigerator for 30–60 minutes to make it easier to handle.
2. Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out shapes.
- Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 8–10 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
3. Make the Lemon Cream Filling:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Stir in the lemon juice and zest, adjusting for taste. If desired, add a few drops of lemon extract for extra citrus flavor.
4. Assemble the Cookies:
- Spread a generous amount of lemon cream filling on the flat side of one cookie.
- Top with another cookie to form a sandwich. Repeat with the remaining cookies.
- Optional: Roll the edges in crushed freeze-dried blueberries or powdered sugar for an added decorative touch.
Notes
If using frozen blueberries, thaw them first and pat them dry to avoid excess moisture in the dough.
You can substitute gluten-free 1:1 baking flour for a gluten-free version of these cookies.
Adjust the tartness of the filling by adding more lemon juice or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes