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Lemon and blueberry cream cheese cookie sandwiches
A creamy dreamy cookie sandwich made with blueberries, cream cheese, and lemon.
YIELDS
4
TO
5
Ingredients
Cookies
- 1/2 cup unsalted butter (1 stick), softened
- 1/3 cup cream cheese, softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract (optional)
- Zest and juice of 1 lemon
- 2 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Filling
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 250g package cream cheese, softened
Directions
Cookies
- In a large mixing bowl, whisk together flour, cornstarch, baking soda and salt and set aside.
- Cream the butter, cream cheese and sugar together in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer) until pale yellow and well incorporated, about two to three minutes.
- Add the egg, vanilla, lemon extract, zest and juice and continue to mix on medium-high for an additional five minutes. Turn off the mixer and carefully add the flour mixture and mix on low until the dough starts to come together, then turn the mixer to high and mix for a minute.
- Cover the dough and refrigerate for three hours or overnight.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a and a half tablespoons cookie scoop evenly portion dough onto prepared baking sheets, six at a time, and bake for 12 minutes. Immediately after removing the cookies from the oven, give them a gentle pat with a wooden spoon to flatten them out slightly. Let them cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
Filling
- Combine blueberries, sugar, salt and vanilla in a food processor and process for 10 to 15 seconds; you’re just looking to break up the berries and release a bit of their juice. Add the softened cream cheese and pulse until smooth.
- If your filling seems loose, pop it in the fridge for about 20 to 30 minutes to firm up.
Assemble and Serve
- When ready to assemble, slather a few tablespoons of the filling onto the flat side of a cookie and sandwich with another. Enjoy!
