Lemon Blueberry Cake Cookies
Simple and delicious lemon cake mix cookies are loaded with fresh blueberries and baked to perfection.
Servings: 12 cookies
Ingredients
Cookies
- 1 box lemon cake mix {13.25 ounces}
- ¼ cup granulated sugar
- ⅔ cup all purpose flour
- 2 large eggs
- ½ cup butter {melted} - I used salted
- 2 Tablespoons sour cream
- zest ½ lemon
- 1 cup blueberries - I used fresh
- ½ cup sanding sugar sprinkles {optional}
Glaze
- ½ cup powdered sugar
- 1-2 Tablespoons lemon juice
- zest ½ lemon
Instructions
Cookies
- Preheat the oven to 350°.
- Combine cake mix, sugar and flour in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough. Add the lemon zest and blueberries to the cookie dough and mix by hand until everything is evenly distributed.
- Using a large cookie scoop to measure out 12 cookies. Roll the cookie dough in the sugar sprinkles {if desired}, then use your hands and form it into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 12-14 minutes or until set and the edges are just starting to turn golden brown.
Glaze
- Once the cookies have cooled slightly, whisk the powdered sugar, lemon juice, and lemon zest until smooth. Use a pastry brush or a spoon and drizzle the glaze over the top of each slightly warm cookie. Store leftover cookies in an airtight container in the refrigerator for up to 4 days.
Notes
Try this recipe with fresh raspberries, blackberries, or even chopped strawberries for a different twist!
Nutrition
Serving: 1cookie | Calories: 310kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 387mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg