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Blueberry Lemon Cookie Sandwiches with White Chocolate

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Soft, chewy cookies bursting with fresh blueberries and bright lemon zest, sandwiched with a creamy white chocolate ganache filling. A quick and easy homemade treat perfect for gatherings or a sweet afternoon snack.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened (170 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (150 grams)
  • 1 ½ cups white chocolate chips or chunks (260 grams)
  • ⅓ cup heavy cream (80 ml)
  • Optional: powdered sugar for dusting
  • Optional: 1 tablespoon fresh lemon juice (for ganache)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Beat in the large egg, fresh lemon zest, and vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding by hand until just incorporated. Avoid overmixing.
  6. Gently fold fresh blueberries into the dough using a spatula to keep them whole.
  7. Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing about 2 inches apart. Flatten each slightly to about 2.5 inches (6 cm) diameter.
  8. Bake for 12-15 minutes until edges are set and bottoms are golden but centers remain soft. Remove and cool completely on a cooling rack.
  9. To make the ganache, gently heat the heavy cream in a small saucepan until just simmering. Pour over white chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in fresh lemon juice if using.
  10. Assemble the cookie sandwiches by spooning a generous dollop of ganache onto the flat side of one cookie and pressing a second cookie on top. Repeat with remaining cookies.
  11. Chill assembled sandwiches in the fridge for about 30 minutes to let the ganache firm up.
  12. Optional: Dust with powdered sugar before serving.

Notes

Do not overmix the dough to keep cookies tender. Fold blueberries gently to avoid bursting and discoloring the dough. Use room temperature ingredients for best texture. Chill sandwiches before serving to prevent filling from oozing. If ganache thickens too much, warm gently to make spreadable. Fresh lemon zest enhances flavor without bitterness.

Nutrition

Keywords: blueberry lemon cookies, cookie sandwiches, white chocolate ganache, easy homemade treats, lemon zest cookies, blueberry desserts

Find it online: https://tastypierecipes.com/blueberry-lemon-cookie-sandwiches-recipe-easy-homemade-treats-with-white-chocolate/