Hello, dear readers! Welcome back to our kitchen adventures. Today, we have an exciting and delightful treat for you – Luscious Blueberry Lemon Sandwich Cookies. Get ready to embark on a journey of flavors that will tantalize your taste buds and leave you craving for more.
Introduction
These Blueberry Lemon Sandwich Cookies are not just any cookies; they are a fusion of classic flavors that bring a refreshing twist to your dessert table. The tangy lemon frosting perfectly complements the sweet and juicy blueberry filling, all sandwiched between buttery, melt-in-your-mouth cookies. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress.
I first came across this recipe during a summer picnic. The combination of lemon and blueberries was so refreshing, it instantly became a favorite. Now, I’m thrilled to share this recipe with you, so you can create your own special moments with these delicious cookies.
Ingredients
To prepare this comforting Blueberry Lemon Sandwich Cookies recipe, you’ll need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
F or the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Frosting:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons lemon juice
- 1 tablespoon lemon zest
Optional substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- For a vegan version, replace butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
How to Make Blueberry Lemon Sandwich Cookies
Follow these steps to create your own delicious Blueberry Lemon Sandwich Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape Cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
For the Blueberry Filling:
- Cook Blueberries: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices.
- Thicken Filling: In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the blueberries and stir until the filling thickens. Remove from heat and let it cool completely.
For the Lemon Frosting:
- Mix Ingredients: In a medium bowl, beat the powdered sugar, butter, lemon juice, and lemon zest until smooth and creamy. Adjust the consistency by adding more lemon juice if needed.
Assembly:
- Fill Cookies: Once the cookies are cool, spread a generous amount of blueberry filling on the flat side of half of the cookies.
- Sandwich Cookies: Top with another cookie to create a sandwich.
- Frost Cookies: Drizzle or spread the lemon frosting over the top of each cookie sandwich.
- Serve: Allow the frosting to set before serving.
Helpful Tips
- Ensure your butter is softened to room temperature for easy creaming.
- Use fresh lemon juice and zest for the best flavor in the frosting.
- If using frozen blueberries, do not thaw them before cooking to avoid excess moisture in the filling.
Cooking Tips
- For extra flavor, add a teaspoon of lemon zest to the cookie dough.
- A piping bag can help you apply the frosting more neatly and evenly.
- If you have a cookie press, you can use it to shape the cookies for a more uniform appearance.
Serving Suggestions
These Blueberry Lemon Sandwich Cookies are perfect for afternoon tea or as a delightful dessert at your next gathering. Pair them with a cup of hot Earl Grey tea or a chilled glass of lemonade for a refreshing treat.
Nutritional Information
Nutritional Information (per serving)
- Calories: 220 kcal
- Carbohydrates: 32g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 50mg
- Potassium: 30mg
- Fiber: 1g
- Sugar: 21g
- Vitamin A: 300 IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 0.7mg
These cookies offer a balanced blend of macronutrients and are a good source of antioxidants from the blueberries.
Storage and Leftovers
Refrigerate: Store the cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
Reheat: To enjoy the cookies warm, you can reheat them in a microwave for about 10 seconds.
Leftover cookies can also be crumbled over ice cream or yogurt for a delicious dessert topping.
Frequently Asked Questions (FAQs)
Q1: Can I use other fruits instead of blueberries for the filling? A1: Yes, you can substitute blueberries with raspberries, strawberries, or even a mix of your favorite berries. Just adjust the sugar level to taste.
Q2: How can I make the cookies crispier? A2: For crispier cookies, bake them for an additional 2-3 minutes until they turn a deeper golden brown. Be sure to watch them closely to avoid burning.
Q3: Can I prepare the dough and filling ahead of time? A3: Absolutely! You can prepare the cookie dough and blueberry filling a day in advance. Store the dough in the refrigerator and the filling in an airtight container until you’re ready to bake and assemble.
Related Recipes
Conclusion
Thank you for joining us in making these delightful Blueberry Lemon Sandwich Cookies. We hope you enjoy them as much as we do. Don’t forget to share your experience and any variations you try. Happy baking!
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Blueberry Lemon Sandwich Cookies: Delicious and Refreshing
Description
Hello, dear readers! Welcome back to our kitchen adventures. Today, we have an exciting and delightful treat for you – Luscious Blueberry Lemon Sandwich Cookies. Get ready to embark on a journey of flavors that will tantalize your taste buds and leave you craving for more.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Frosting:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2–3 tablespoons lemon juice
- 1 tablespoon lemon zest
Optional substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- For a vegan version, replace butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape Cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
For the Blueberry Filling:
- Cook Blueberries: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices.
- Thicken Filling: In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the blueberries and stir until the filling thickens. Remove from heat and let it cool completely.
For the Lemon Frosting:
- Mix Ingredients: In a medium bowl, beat the powdered sugar, butter, lemon juice, and lemon zest until smooth and creamy. Adjust the consistency by adding more lemon juice if needed.
Assembly:
- Fill Cookies: Once the cookies are cool, spread a generous amount of blueberry filling on the flat side of half of the cookies.
- Sandwich Cookies: Top with another cookie to create a sandwich.
- Frost Cookies: Drizzle or spread the lemon frosting over the top of each cookie sandwich.
- Serve: Allow the frosting to set before serving.
Notes
- Ensure your butter is softened to room temperature for easy creaming.
- Use fresh lemon juice and zest for the best flavor in the frosting.
- If using frozen blueberries, do not thaw them before cooking to avoid excess moisture in the filling.
