Blueberry Cream Sandwich Cookies

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later.
3. In a large bowl, cream the softened butter and granulated sugar together using a handheld mixer until the mixture becomes light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients into the wet mixture, mixing slowly until just combined. Be careful not to overmix.
6. Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies for approximately 10-12 minutes or until the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
8. While the cookies are cooling, prepare the filling. In a bowl, beat together the cream cheese and powdered sugar until smooth.
9. Gently fold in the fresh blueberries and lemon zest carefully to avoid crushing the berries.
10. Once the cookies are completely cool, spread about a tablespoon of the blueberry cream cheese filling onto the flat side of one cookie, and top with another to create a sandwich.
11. Repeat with the rest of the cookies. Store in the refrigerator if not serving immediately.