Blueberry Lemon Sandwich Cookies
Experience the perfect blend of tangy lemon and sweet blueberries with our Blueberry Lemon Sandwich Cookies. These delightful treats are easy to make — try them today!
Recipe - Save-on-Foods
Blueberry Lemon Sandwich Cookies
Prep Time25 Minutes
Servings16
Cook Time12 Minutes
Ingredients
1 1/2 cups Salted Western Family Butter, divided, softened to room temp
1 cup Granulated Sugar
2 Western Family Large Eggs, room temp
2 tsp Western Family Pure Vanilla Extract
Zest of 3 Lemons, about 3 tbsp, divided
3/4 tsp Salt
2 tsp Western Family Baking Powder
2 1/2 cups Western Family All-Purpose Flour
2/3 cup Buttermilk (or 2 tsp white vinegar mixed with 2/3 cup milk)
2 cups Fresh Blueberries
1/2 cup Western Family Cream Cheese, softened to room temp
1 tbsp Lemon Juice, freshly squeezed
3 1/2 cups Powdered Sugar
Directions
Cookies:
- Preheat oven to 350°F.
- In a large bowl, cream together 1 cup of butter and sugar for about 2 min on medium speed until fluffy. Add in eggs, vanilla, 2 tbsp lemon zest, salt, and baking powder and mix for another minute. Scrape sides of bowl.
- On low, alternately add in flour and buttermilk. Beginning and ending with flour until just combined.
- Gently fold in blueberries.
- Using a 2 Tbsp-sized cookie scoop, drop dough onto parchment paper lined baking sheets. Bake for 10-12 min. Allow to cool on wire rack.
Filling:
- In large bowl, combine 1/2 cup of butter and cream cheese on medium speed until smooth. Then add in 1 tbsp of lemon zest, lemon juice, and powdered sugar, mixing on low until combined. Then turn up to medium until smooth.
- Fill piping bag with piping tip 2D and pipe rosettes onto half the cookies. Gently press the remaining cookies on top to create sandwiches. Enjoy!
25 minutes
Prep Time
12 minutes
Cook Time
16
Servings
Directions
Cookies:
- Preheat oven to 350°F.
- In a large bowl, cream together 1 cup of butter and sugar for about 2 min on medium speed until fluffy. Add in eggs, vanilla, 2 tbsp lemon zest, salt, and baking powder and mix for another minute. Scrape sides of bowl.
- On low, alternately add in flour and buttermilk. Beginning and ending with flour until just combined.
- Gently fold in blueberries.
- Using a 2 Tbsp-sized cookie scoop, drop dough onto parchment paper lined baking sheets. Bake for 10-12 min. Allow to cool on wire rack.
Filling:
- In large bowl, combine 1/2 cup of butter and cream cheese on medium speed until smooth. Then add in 1 tbsp of lemon zest, lemon juice, and powdered sugar, mixing on low until combined. Then turn up to medium until smooth.
- Fill piping bag with piping tip 2D and pipe rosettes onto half the cookies. Gently press the remaining cookies on top to create sandwiches. Enjoy!
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