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Lemon Blueberry Cheesecake Sandwich Cookies

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Soft, zesty lemon cookies sandwich a fluffy blueberry cheesecake filling for a treat that’s both indulgent and refreshing. Perfect for tea parties, birthdays, or any occasion that calls for a touch of sunshine and elegance.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (about 2 large lemons)
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/4 cups (150g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (40g) fresh blueberries, mashed (or thawed frozen, drained well)
  • 1 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Bring butter, cream cheese, and eggs to room temperature (about 30 minutes). Zest and juice lemons. Line two baking sheets with parchment paper.
  2. In a large bowl, rub lemon zest into granulated sugar with your fingers. Add softened butter and beat on medium-high for 2-3 minutes until light and fluffy.
  3. Beat in eggs, one at a time, then mix in lemon juice and vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to wet in two additions, mixing on low until just combined. Do not overmix.
  6. Preheat oven to 350°F (175°C). Using a 1.5-tablespoon cookie scoop or spoon, drop dough balls 2 inches apart on prepared sheets.
  7. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Let cookies cool on the sheet for 5 minutes, then transfer to racks to cool completely.
  8. In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes.
  9. Add powdered sugar, vanilla, pinch of salt, and lemon zest; beat until fluffy, another 2 minutes.
  10. Gently fold in mashed blueberries. If filling is too loose, chill in the fridge for 15-20 minutes.
  11. Pair up cooled cookies by size. Spread or pipe about 1 tablespoon of blueberry cheesecake filling onto the flat side of one cookie. Top with a second cookie, gently pressing to sandwich. Repeat with remaining cookies and filling.
  12. Optional: Roll edges in extra lemon zest, powdered sugar, or finely chopped freeze-dried blueberries. Chill sandwiches for 30 minutes for a firmer filling, or enjoy right away.

Notes

For best lemon flavor, massage zest into sugar before mixing. Use room temperature ingredients for smooth dough and filling. If cookies spread too much, chill dough briefly. Filling can be chilled to firm up. For gluten-free, use a 1:1 gluten-free flour blend. Store assembled cookies in the fridge for up to 4 days. Unfilled cookies can be frozen for up to 2 months.

Nutrition

Keywords: lemon blueberry cookies, cheesecake sandwich cookies, tea party cookies, lemon dessert, blueberry dessert, easy cookie recipe, spring cookies, summer cookies

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