Difficulty Level: easy
A classic vanilla cookie with blueberry feeling is old-fashioned, but there’s nothing wrong with that, especially when they taste so good.
Even my grown up kids love these cookies as they drift through the house, into the. kitchen and hunting for snacks. That’s another reason why these chilled sandwich cookies are a big winner, everyone will enjoy them no matter their age.
They’re easy to make, pack in some sweetness and look fantastic when offered to guests. Some modern baking trends catch me off guard, but cream cheese and fruit fillings keep showing up for a reason. They work. Bright, creamy, not too heavy.
If the sound of a creamy blueberry filling tucked between two soft vanilla cookies sounds good, check out the recipe below.
Blueberry Cream Sandwich Ingredients
- 2 cups all-purpose flour (250g)
- 1/2 teaspoon baking powder (2.5ml)
- 1/4 teaspoon salt (1.25ml)
- 1/2 cup unsalted butter, softened (115g)
- 3/4 cup granulated sugar (150g)
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 1 cup fresh blueberries (150g)
- 8 ounces cream cheese, softened (225g)
- 1/3 cup powdered sugar (40g)
- 1 teaspoon lemon zest (5ml)
Blueberry Cream Sandwich Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl. Set it nearby.
- In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Mix in the egg and vanilla until everything’s smooth.
- Add the dry ingredients gradually and mix just until combined. Don’t push it, as over mixing makes tougher cookies.
- Scoop tablespoon-sized rounds of dough onto the baking sheets, leaving about 2 inches between each one.
- Bake for 10 to 12 minutes, until the edges turn lightly golden.
- Take out the oven and let them cool on the pan for a few minutes before moving them to a wire rack.
- While the cookies cool, beat the cream cheese and powdered sugar until creamy.
- Fold in the blueberries and lemon zest gently, keep the berries as intact as you can. A little streaking is fine.
- Once the cookies are completely cool, spread about a tablespoon of filling on the flat side of one cookie and top with another.
- Repeat with the rest, then refrigerate if you’re not serving right away.