Blueberry Lemon Whoopie Pie Cookies

Ingredients:

Cookie

• 1.5 cups of flour
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 1/4 tsp baking soda
• 5 tbsp (70 g) butter, softened
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/3 cup milk
• 3/4 cup blueberries
• Cooking spray

Filling

• 120 g cream cheese, room temperature
• 3 tbsp (45 g) butter, softened
• 1 teaspoon finely grated lemon zest
• 1 tbsp lemon juice
• 0.5 tsp vanilla extract
• A pinch of salt
• 1.5 cups powdered sugar

Preparation:

1. Position oven racks on the bottom and top levels and preheat to 190°C.
2. Bake the cookies: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and mix, scraping down the sides of the bowl. Reduce the mixer speed to low and add the flour mixture and milk in three additions. Then fold the blueberries into the batter with a rubber spatula.
3. Line two baking sheets with parchment paper and spray with cooking spray. Drop the dough into 2-tbsp mounds, 5 cm apart. Smooth the tops with a wet finger. Refrigerate for 30 minutes.
4. Bake the cookies until golden brown, 10–12 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheet for 5 minutes. Then transfer them to a wire rack and cool completely.
5. Prepare the filling: Using a mixer on medium speed, beat the cream cheese, butter, lemon zest and juice, vanilla, and salt until smooth. Then beat in the powdered sugar on low speed.
6. Assemble the whoopie pie: Spread 2 tablespoons of filling on the flat side of 6 cookies and top with the remaining cookies. Serve immediately or cover and refrigerate overnight.