Lemon Blueberry Cake Mix Cookies

These lemon blueberry cake mix cookies bake up soft and golden with fresh blueberries and a crackly lemon glaze. The cream cheese dough comes together quickly and bakes into a tart-sweet cookie that tastes like summer.

Course Dessert

Cuisine American

Keyword blueberry and lemon cookies, cake mix blueberry cookies, cake mix cookies, lemon and blueberry cookies, lemon blueberry cake mix cookies, lemon glaze cookies

Prep Time 10

Cook Time 10

Cooling: 10

Total Time 30

Servings cookies

Calories 165kcal

Author Cathy Pollak

Equipment

hand mixer To cream the wet ingredients.
medium cookie scoop (2 tbsp / 30 ml) For even-sized cookies.
2 baking sheet Lined with parchment.
mixing bowls One large, one small for glaze.

Ingredients

6 oz (170 g) full-fat cream cheese softened
½ cup (113 g) European-style butter (like Kerrygold) softened
1 large egg room temperature
zest from 1 lemon
5 tbsps (75 ml) fresh lemon juice divided
1 tsp (4 g) baking powder
½ tsp (2.5 ml) vanilla extract
1 box lemon cake mix
½ cup (85 g) white chocolate chips
1 cup (150 g) fresh blueberries
1 cup (120 g) confectioners' sugar

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the cream cheese, butter, egg, lemon zest, 1 tablespoon (15 ml) lemon juice, baking powder, and vanilla extract. Use a hand mixer on medium speed to beat until smooth and fully combined.
6 oz (170 g) full-fat cream cheese, ½ cup (113 g) European-style butter, 1 large egg, zest from 1 lemon, 5 tbsps (75 ml) fresh lemon juice, 1 tsp (4 g) baking powder, ½ tsp (2.5 ml) vanilla extract
Add the lemon cake mix to the bowl. Mix on low speed just until the batter comes together.
1 box lemon cake mix
Stir in the white chocolate chips with a spoon or spatula until evenly distributed.
½ cup (85 g) white chocolate chips
Gently fold in the blueberries, being careful not to crush them.
1 cup (150 g) fresh blueberries
Using a medium cookie scoop (filled about 75% full, or approximately 2 tablespoons / 30 ml), place dough onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
Bake for 10 to 13 minutes, or until the cookies are set but not browned. The centers may still look slightly soft.
Let the cookies cool on the baking sheet for at least 10 minutes.
In a small bowl, whisk together the confectioners’ sugar and 2 to 4 tablespoons (45 to 60 ml) of lemon juice, adding the juice gradually until the glaze reaches your desired consistency.
1 cup (120 g) confectioners' sugar
Drizzle the glaze over the cooled cookies with a spoon. Let them sit until the glaze is set.

Notes

I use Kerrygold butter for this since it has less water and gives the cookies a richer texture.
Don’t overmix once you add the cake mix—just stir until combined.
A medium cookie scoop filled about 75% full gives you the perfect size.
Let the cookies rest on the baking sheet before moving them so they set properly.
Glaze when the cookies are cool enough to touch but still slightly warm.
This is my favorite lemon cake mix.

For optimal outcomes when preparing these lemon blueberry cake mix cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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