Lemon Blueberry Cookies
Lemon Blueberry Cookies are AMAZING! Seriously they came out of the oven and we could hardly keep our hands off of them.
Lemon Blueberry Cookies dough basically starts out with Ooey Gooey Butter Cookie dough. I know you have seen it all over the place.
Nothing screams summer to me more than lemon and blueberries. Well maybe watermelon. But anyways lemon and blueberry go so well together. And I just happened to have some blueberries in the refrigerator that I need to use up. So that’s how Lemon Blueberry Cookies were born.
Look at all the yummy moist blueberries!!
Lemon Blueberry Cookies are so simple to make. The hardest part is after you mix the you have to refrigerate them for 2-3 hours just so it makes it easier to roll them.
We use a lemon glaze for the top. It’s a very light glaze. We get about 40 cookies and just drizzle the glaze lightly over the cookies.
Oh and make sure you use fresh blueberries. You will not get the same results with frozen. Pretty soon the Maine blueberries will be out and I plan on making these again with those. YUM!
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Make these delicious Lemon Blueberry Cookies today!!
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp lemon extract
- 1 egg
- 1 tsp lemon juice, fresh
- 1 3/4 cups blueberries
- 1 box Betty Crocker Lemon Supreme Cake Mix
- 3/4 cup powdered sugar
- 2-3 tbsp lemon juice, fresh
- 2 tbsp lemon zest
1. Cream butter and cream cheese with mixer. Add the egg lemon extract and lemon juice and mix until combined.
2.Add the cake mix. I do this by mixing with one hand and pouring the cake mix with the other a little at a time. Don't put the cake mix in all at once it will be hard to mix.
3. Now you will very carefully and slowly fold in the blueberries. You don't want to break them so go slow and easy and take your time.
4.Refrigerate the dough for 2 - 3 hours.
5.Preheat oven to 350 degrees.
6.Roll into 1 - 1 1/4 inch balls. Dough might be sticky when your rolling your cookies so just roll as best you can. I sometimes dampen my hands with a bit of water. Place on cookie sheets lined with parchment paper. Bake 12-15 minutes or until lightly browned. Cool for 2 minutes and remove to cooling racks.
7.In a bowl mix powdered sugar, lemon juice and lemon zest. Drizzle over cooled cookies.