Blueberry Lemon Cake Mix Cookies
Sweet, zesty, and full of juicy berries, these lemon cake mix cookies are soft, chewy, and totally irresistible. They're made with cake mix for a super easy shortcut, and the cream cheese keeps them soft and fluffy. Plus, that glaze? You’ll be licking the spoon.
Servings 24 cookies
Calories 179kcal
Ingredients
Cookies
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1 tablespoon lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 13.25 oz lemon cake mix 13.25 ounce package (I used Betty Crocker)
- ½ cup white chocolate chips optional
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 1½ to 2 tablespoons water
Instructions
- Get prepped: Line a baking sheet with parchment paper and set aside. Preheat oven to 350°F.
- Make the cookie dough: Cream the ½ cup butter and 8 ounces cream cheese together using a hand or stand mixer for about a minute.
- Mix in the 1 tablespoon lemon zest 1 large egg, and 1 teaspoon vanilla extract.
- Add the13.25 oz lemon cake mix and mix until combined.13.25 oz lemon cake mix
- Use a rubber spatula to scrape down the sides of the bowl if needed.
- Fold in the ½ cup white chocolate chips, if using, then gently fold in the 1 cup fresh blueberries. Try not to burst them or the dough will turn blue-green.
- Chill the dough: Use a cookie scoop to portion the dough onto a separate cookie sheet. Don’t worry about spacing them out. Cover with plastic wrap and chill in the fridge for 1 hour.
- Bake: Transfer the chilled dough scoops to your prepared baking sheet, leaving space between each one. Gently press down each scoop to flatten slightly. These cookies don’t spread much.
- Bake for 19 minutes or until just lightly golden around the edges.
- Cool: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Once cookies are at room temp, mix 1 cup powdered sugar with 1½ to 2 tablespoons water. Stir until smooth. If too thick, add a little more water.
- For a thinner drizzle, use a spoon. For more control, spoon the glaze into a small zip-top bag, snip a tiny corner, and squeeze to pipe it on.
Notes
- You can swap in yellow or vanilla cake mix if that’s what you have. Add 1–2 tablespoons fresh lemon juice to bump up the lemon flavor.
- Chilling the dough helps prevent spreading. If you're skipping the chill, space the cookies out more before baking.
- For extra lemon zing, use lemon juice instead of water in the glaze.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 228mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
