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Soft Lemon Blueberry Cake Cookies Recipe

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4.2 from 89 reviews

  • Author: Ava
  • Total Time: 24 minutes
  • Yield: 24 servings

Description

These Soft Lemon Blueberry Cake Cookies are a delightful twist on traditional cookies, combining the tangy brightness of lemon with juicy blueberries for a burst of fresh flavor. Made with lemon cake mix and a tender crumb texture, they are rolled in sugar for a sweet crust and finished with a zesty lemon glaze, making them perfect for springtime treats or any time you crave a soft, fruity cookie.

Ingredients

Dry Ingredients

  • 13.25 ounces lemon cake mix (boxed)
  • 1/4 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 2 large eggs
  • 1/2 cup butter (melted, salted or unsalted)
  • 2 tablespoons sour cream
  • 1/2 tablespoon lemon zest

Add-ins

  • 1 cup blueberries (fresh recommended)

For Rolling and Glaze

  • 1/2 cup sugar (for rolling)
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice
  • 1/2 tablespoon lemon zest (for glaze)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix the Cookie Dough: In a large bowl, whisk together the lemon cake mix, granulated sugar, baking soda, and flour until well combined. Add in the eggs, melted butter, and sour cream and mix using a hand mixer or stand mixer until a thick dough forms. Gently fold in the lemon zest and blueberries by hand to distribute them evenly without breaking the berries.
  3. Shape the Cookies: Using a medium cookie scoop, portion the dough into equal-sized balls, aiming for two or three blueberries in each scoop. Roll each dough ball in sugar, then flatten them gently with the palms of your hands into round discs.
  4. Bake the Cookies: Place the prepared cookies evenly spaced on the baking sheet. Bake in the preheated oven for 12 to 14 minutes or until the cookies are set and the edges begin to turn golden brown.
  5. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely to prevent sogginess.
  6. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice (adding gradually to achieve a pourable consistency), and lemon zest until smooth and glossy.
  7. Glaze the Cookies: While the cookies are still slightly warm, drizzle or brush the lemon glaze over the tops using a spoon or pastry brush, letting it set before serving for a bright, sweet finish.

Notes

  • Use fresh blueberries for best texture and flavor; frozen berries may make the dough more watery.
  • Adjust lemon juice in the glaze to your preferred tartness and consistency.
  • Cookies are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
  • You can substitute sour cream with Greek yogurt for a tangier flavor.
  • For a dairy-free version, use a dairy-free butter substitute and yogurt alternative.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/soft-lemon-blueberry-cake-cookies-recipe/