Lemon Blueberry Cake Cookies
Soft and chewy lemon blueberry cake cookies made from cake mix! These easy cookies are bursting with citrus, blueberries, and white chocolate chips.
Servings: 18 servings
Calories: 229kcal
Equipment
- large bowl
- spatula
- parchment paper
- cookie scoop
- cooling rack
- stand or hand mixer
- citrus zester
- cookie sheet
- juicer for lemon
Ingredients
- 6 ounces cream cheese softened; substitute with full-fat Greek yogurt for a lighter version
- ½ cup butter softened
- 1 large egg a flax egg can be used for an egg-free alternative
- lemon zest from ½ lemon
- 5 tablespoons lemon juice divided
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 15.25 ounce lemon cake mix substitute with yellow cake mix and add extra lemon zest
- ½ cup white chocolate chips
- 1 cup fresh blueberries if using frozen berries, do not thaw before mixing in
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, add the softened cream cheese, softened butter, egg, lemon zest, 1 tablespoon of lemon juice, baking powder, and vanilla extract. Using a hand mixer on medium speed, beat the ingredients until smooth and fully combined. Scrape down the sides of the bowl with a spatula as needed to ensure an even mixture.
- Add the lemon cake mix to the bowl. Using the hand mixer on low speed, mix just until the dry ingredients are fully incorporated. Avoid overmixing, as this can affect the cookie texture.
- Using a spoon or spatula, gently fold in the white chocolate chips, ensuring they are evenly distributed. Next, carefully fold in the fresh blueberries, being gentle to avoid crushing them and releasing too much juice into the batter.
- Using a medium cookie scoop (about 2 tablespoons per cookie), scoop the dough and place each portion 2 inches apart on the prepared baking sheet. If using a scoop, fill it only 75% full to prevent oversized cookies from spreading too much during baking.
- Transfer the baking sheet to the preheated oven and bake for 10-13 minutes, or until the cookies are set and lightly golden around the edges. The centers may look slightly soft but will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. This resting time allows the cookies to finish setting without overbaking.
- While the cookies are cooling, make the glaze. In a small bowl, whisk together powdered sugar and 3-4 tablespoons of lemon juice, adjusting the amount of juice to reach your desired glaze consistency. If you prefer a thicker glaze, use less juice; for a thinner drizzle, add more.
- Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze set for a few minutes before serving.
Video
Notes
- For the best texture and flavor, always use fresh lemon zest and fresh blueberries when making these lemon blueberry cake cookies. If using frozen blueberries, add them straight into the cookie dough without thawing to prevent excess moisture.
- Turn these into lemon crinkle cookies by rolling each cookie dough ball in powdered sugar before baking.
- Adjust the flavoring by using almond or coconut extract instead of vanilla.
- Enhance the taste by adding crushed freeze-dried blueberries to the dough.
- Store the cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.
- Freeze them in a sealed container for up to three months.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 277mg | Potassium: 54mg | Fiber: 1g | Sugar: 21g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg