Lemon Blueberry Cream Cookies (Maine)

Here in Maine we celebrate the change in seasons by taking advantage of the bountiful foods available to us for harvesting. When blueberry season hits , the flavor starts popping up all over the place- in coffees, cakes, pies, jams and more. These lemon blueberry cream cookies are light, refreshing and celebrate one of Maine’s most popular flavors – the Maine wild blueberry.

Check out all our United States of Cookies recipes here. Recipe courtesy of Melissa from How To This and That.

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Votes: 6
Rating: 3.5
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Servings 12 servings
Prep Time 20 minutes
Cook Time 10 minutes
Submitted By Melissa from How To This and That
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.5
You:
Rate this recipe!
Servings 12 servings
Prep Time 20 minutes
Cook Time 10 minutes
Submitted By Melissa from How To This and That
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cookies
  1. Preheat oven to 350.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg, vanilla, lemon juice and zest. Mix until combined.
  4. Add flour evenly distributed over egg mixture.
  5. Sprinkle remaining dry ingredients over flour.
  6. Mix until fully combined.
  7. Lightly dust a solid surface with flour.
  8. Turn dough out and sprinkle with flour.
  9. Roll to about 1/3" thick. Cut with a 2" cookie cutter.
  10. Place on sheet pan.
  11. Bake for about 10 minutes or until edges are lightly golden.
  12. Transfer to wire rack to cool.
Filling:
  1. Cream butter, extract, milk and 1/2 cup of the powdered sugar until smooth. Gradually add remaining powdered sugar until buttercream is fully combined. Frosting should be thicker than normal.
  2. Hand fold in blueberries.
  3. Add filling to pastry bag and pipe onto cookie bottoms.
  4. Add cookie tops. Enjoy!
Recipe Notes

You will probably have filling leftover.

Products Used in this Recipe
Recipe Comments

One thought on “Lemon Blueberry Cream Cookies (Maine)

  1. CES

    The actual cookie part of these are totally delicious. I’ve never thought to add lemon to sugar cookies (which is what they basically are), and it’s great. I did’t bother to roll out the dough and use a cookie cutter…to save time I rolled the dough into balls and flattened it with the bottom of a glass, which worked great.

    The filling, on the other hand, doesn’t quite work. The frozen blueberries (even thawed) caused the mixture to separate, and the actual berries add an odd texture. If I made these again as sandwich cookies, I’d probably just add a tablespoon or so of blueberry jam to the vanilla filling. However, They don’t need to be sandwiches…the cookies stand on their own.

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