Lemon and Blueberry Sauce Surprise Cookies
A delightful treat combining zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Filling
- 1/2 cup blueberry sauce, thickened
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar until fluffy.
- Add the eggs, lemon zest, lemon juice, vanilla extract, and salt. Mix until smooth.
- Gradually mix in the flour and baking powder until a soft dough forms.
- Chill the dough for 15–20 minutes.
Filling Preparation
- In a small bowl, mix the cream cheese and powdered sugar until smooth.
- Drop small spoonfuls of this mixture onto a plate and freeze for 10 minutes.
Cookie Assembly
- Take a scoop of the chilled dough, flatten it, and place a frozen cream cheese dollop along with a bit of blueberry sauce in the center.
- Seal the dough into a ball, roll it in granulated sugar, and place it on the baking sheet.
- Bake for 10–12 minutes, or until the edges are set and the tops are lightly cracked.
- Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature. They can also be refrigerated for up to a week. Unbaked cookie dough can be frozen for up to three months.