Have you ever made cookies using cake mix?? They always come out so good and perfectly soft and chewy, plus they're so much easier to make that from-scratch cookies!
These Lemon Blueberry Cookies with Lemon Glaze are the tastiest cookie recipe and a great way to use up fresh blueberries! This recipe makes a large batch of cookies, perfect for parties, potlucks, and entertaining!
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Cake mix cookies
Cake mix cookies are a favorite of mine because the boxed cake mix does half the work—you only need to grab a few additional ingredients! Don't worry, the cookies don't taste like cake and don't have a cake-like texture. They just happen to be perfectly soft and chewy.
You'll notice that these lemon blueberry cookies have quite a few additional ingredients, but that's because we are adding fresh blueberries, fresh lemon zest, and delicious lemon extract to the cookie dough.
Oh, and we're using cream cheese and butter to make these cookies absolutely buttery and chewy.
Related recipe from my sister site: Red Velvet Crinkle Cookies from Cake Mix
Lemon blueberry cookies
I love the combination of blueberries and lemons (see these lemon blueberry muffins!) because both of these ingredients just taste so "fresh" and light to me! And while blueberries are not a typical cookie mix-in, they work great in cookies.
And yes, they taste delicious with a glass of milk!
Give them a try!
Related recipe: Soft Cranberry Sugar Cookies
Ingredients
For the lemon blueberry cookies:
- 8 oz cream cheese (softened to room temperature)
- ½ cup butter (1 stick - softened to room temperature)
- 1 teaspoon lemon extract
- 3 tablespoons lemon zest (reserve 1 tbsp. for icing)
- 1 large egg
- 1 box lemon cake mix (can use yellow cake mix if desired)
- 1 ½ cups fresh blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 1.5 - 2 tablespoons lemon juice
Special equipment needed
- Mixer (a standup mixer is best, but a hand-held electric mixer will do!)
- Plastic wrap
- 2 oz cookie scoop (optional but recommended for easy perfect-shaped cookie dough scooping)
- Zester (fresh lemon zest really gives these cookies a bright lemony flavor!)
- Large baking sheet (I recommend having 2-3 ready so you can quickly bake all the cookies)
- Parchment paper (a must to prevent sticking!)
Related recipe: Chocolate Peanut Butter Cookies
Instructions
Step 1: Using an electric mixer with a large bowl, cream together the cream cheese and butter until light and fluffy.
Step 2: Add in the lemon extract and 2 tablespoons of the lemon zest. Mix lightly.
Step 3: Add the egg and mix just until combined.
Step 4: Add the cake mix and mix until thoroughly combined.
Step 5: Fold in the blueberries carefully (with a spatula or spoon). Be careful not to overmix or crush the blueberries as this can result in the mix being green.
Step 6: Cover the bowl with plastic wrap and chill the dough in the fridge for several hours.
Step 7: When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 8: Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, allowing approximately 3 inches between each one.
Step 9: Bake on the center rack of the oven for approximately 20 minutes, or until a golden brow around the edges. Remove the pan and allow to cool in the pan for about 10 minutes before removing to a cooling rack to cool completely. Make sure to cool completely before icing!
Step 10: With a fork or a small whisk, mix together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice until smooth. Add extra sugar or a few drops of juice as needed to obtain the right drizzle consistency, but don't add too much liquid or the glaze won't harden when it dries. Drizzle across the tops of the completely cooled cookies and let cool.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Lemon Blueberry Cookies from Cake Mix
Ingredients
- 8 oz cream cheese (softened to room temperature)
- ½ cup butter (1 stick - softened to room temperature)
- 1 teaspoon lemon extract
- 3 tablespoons lemon zest (reserve 1 tablespoon for icing)
- 1 large egg
- 1 box yellow cake mix (can use lemon cake mix if desired)
- 1 ½ cups fresh blueberries
- 1 cup powdered sugar
- 1.5 - 2 tablespoons lemon juice
Special equipment
- Mixer (a stand mixer is best, but a hand-held electric mixer will do!)
- Plastic wrap
- Large baking sheet 2-3 baking sheets is best to speed up the baking!
Instructions
- Using an electric mixer with a large bowl, cream together the cream cheese and butter until light and fluffy.
- Add in the lemon extract and 2 tablespoons of lemon zest. Mix lightly.
- Add the egg and mix just until combined.
- Add the cake mix and mix until thoroughly combined.
- Fold in the blueberries carefully (with a spatula or spoon). Be careful not to overmix or crush the blueberries as this can result in the mix being green.
- Cover the bowl with plastic wrap and chill the dough in the fridge for several hours.
- When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, about 3 inches apart.
- Bake on the center rack of the oven for approximately 18-20 minutes, or until a golden brow around the edges. Remove the pan and allow to cool in the pan for about 10 minutes before removing to a cooling rack to cool completely. Make sure to cool completely before icing!
- Make the icing: With a fork or a small whisk, mix together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice until smooth. Add extra sugar or a few drops of juice as needed to obtain the right drizzle consistency, but don't add too much liquid or the glaze won't harden when it dries. Drizzle across the tops of the completely cooled cookies and let cool.