3tablespoonslemon zest - reserve 1 tablespoon for icing
1large egg
1box yellow cake mix - can use lemon if desired
1½cupsfresh blueberries
1cuppowdered sugar
2tablespoonslemon juice
Instructions
Use a mixer and cream together the butter and cream cheese.
Put in the lemon extract and 2 tablespoons lemon zest. Mix.
Add in the egg and mix.
Mix in the cake mix.
Carefully fold in the blueberries so that you don't crush them.
Place plastic wrap on the bowl and put it in the fridge to chill for several hours. The dough should firm up.
Preheat the oven to 375 degrees. Add parchment paper to a baking sheet.
Drop the dough balls onto the baking sheet leaving 3 inches of space between them.
Pop in the oven and bake for 20 minutes or until golden brown. They should be on the center rack in your oven.
Once done, take it out of the oven and let them cool on the pan for about 10 minutes then move to cooling rack.
Make the drizzle by combining powdered sugar, lemon zest, and lemon juice. Use a fork or whisk to mix. Add in more sugar or juice as needed. Drizzle over the top of the cookies.
Notes
Add White Chocolate: Chocolate chunks or white chocolate chips will really elevate these cookies, simply add to the batter before baking.Cake Mix: Try a white or lemon cake mix for different flavors.Variation tip: A little yellow food coloring added to your glaze will make the cookies look beautiful.Different Fruit: Make these cookies with strawberries too.Alternate cooking method tip: Cookies can be made in the air fryer as well.