Why Make This Recipe
These Luscious Blueberry Lemon Sandwich Cookies are not only delicious but also perfect for any occasion. The combination of sweet blueberries and tangy lemon creates a refreshing taste that brightens your day. Whether you are baking for a picnic, a family gathering, or just to indulge yourself, these cookies will surely impress everyone. Plus, the creamy lemon filling adds a delightful twist that makes them irresistibly good!
How to Make Luscious Blueberry Lemon Sandwich Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes until golden around the edges.
- Allow cookies to cool completely.
- For the filling, mix powdered sugar with lemon juice until smooth.
- Spread the filling on the bottom of one cookie and top with another cookie to form a sandwich.
How to Serve Luscious Blueberry Lemon Sandwich Cookies
These cookies are best served at room temperature. You can enjoy them as a sweet snack, dessert, or treat for any gathering. They pair nicely with a cup of tea or coffee for a delightful afternoon pick-me-up. Feel free to sprinkle some extra powdered sugar on top for a pretty appearance.
How to Store Luscious Blueberry Lemon Sandwich Cookies
Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer time, you can refrigerate them. Just remember to separate the cookies with parchment paper to prevent them from sticking together.
Tips to Make Luscious Blueberry Lemon Sandwich Cookies
- Use fresh blueberries for the best flavor.
- Make sure the butter is softened to room temperature for easy mixing.
- Do not overmix the dough after adding the dry ingredients; this will keep the cookies tender.
- You can adjust the amount of lemon juice in the filling to make it more or less tart, according to your taste.
Variation
If you want to try different flavors, you can substitute the blueberries with raspberries or strawberries. The lemon zest can be replaced with lime or orange zest for a different twist.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the cookies before or after assembling them. Just ensure they are tightly wrapped to prevent freezer burn.
2. How do I know when the cookies are done baking?
The cookies are done when they are golden around the edges and still soft in the center. They will continue to firm up as they cool.
3. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before folding them into the dough to avoid excess moisture.
Luscious Blueberry Lemon Sandwich Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries Use fresh blueberries for the best flavor.
- Zest of 1 lemon
Creamy Lemon Filling
- 1 cup powdered sugar
- 2 tablespoons lemon juice Adjust the amount of lemon juice for tartness to taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes until golden around the edges.
- Allow cookies to cool completely.
Filling
- For the filling, mix powdered sugar with lemon juice until smooth.
- Spread the filling on the bottom of one cookie and top with another cookie to form a sandwich.
