Here’s a delightful recipe for Luscious Blueberry Lemon Sandwich Cookies! These cookies feature tender, lemony shortbread cookies filled with a sweet and tangy blueberry cream cheese filling. They’re perfect for spring and summer gatherings or anytime you want a burst of fruity flavor.
Luscious Blueberry Lemon Sandwich Cookies Recipe
Ingredients (Makes about 12 sandwich cookies):
For the lemon cookies:
- 2 cups (250g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup (225g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh lemon juice
For the blueberry cream cheese filling:
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- ½ cup (120g) blueberry jam or preserves
- 1–2 drops blue or purple food coloring (optional, for a vibrant color)
For garnish (optional):
- Lemon zest
- Fresh blueberries
Instructions:
- Make the lemon cookies:
- In a medium bowl, whisk together the flour, powdered sugar, salt, and lemon zest.
- In a large bowl, beat the softened butter until creamy. Add the vanilla extract and 1 tablespoon of lemon juice, and mix until combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. If the dough is too dry, add another tablespoon of lemon juice.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and cut the cookies:
- On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Repeat with the second disk of dough.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the blueberry cream cheese filling:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the blueberry jam and food coloring (if using) until the filling is smooth and evenly colored.
- Assemble the sandwich cookies:
- Pair up the cooled cookies by size. Spread or pipe about 1 tablespoon of the blueberry filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
- Repeat with the remaining cookies and filling.
- Garnish and serve:
- Sprinkle the cookies with lemon zest or top with a fresh blueberry for a decorative touch.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
These Luscious Blueberry Lemon Sandwich Cookies are a perfect balance of sweet, tangy, and buttery flavors. They’re sure to be a hit at any gathering or as a special treat for yourself!
