Easy lemon and blueberries cookie
A light, fluffy, and refreshing cookie, these lemon blueberry cookies are made with everyday ingredients. The Kitchen Bucket List shows you how to use a cake mix as a tasty hack to simplify cookie making.
Equipment
- Stand-Up mixer
- Cookie sheet
- Medium cookie scoop (1½ tablespoon)
Ingredients
- ½ cup salted butter (Softened)
- 1 cup cream cheese (Room temperature)
- 2 eggs
- ⅓ cup olive oil
- 1 (15.25 oz) lemon cake mix box
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 350℉.
- Line a baking sheet with parchment paper. Set aside.
- Next, clean your blueberries and gently dry them with a paper towel.
- In a mixer beat the butter and cream cheese for 1 minute or until all is combined.
- Add in the eggs and oil. Mix for 3 - 4 minutes on high speed until the mixture becomes a yellow batter. If the egg yolk is not mixing well just use a spatula and break it up.
- Finally, add in the cake mix. Mix for 2-3 minutes or until all is incorporated.
- Add the blueberries to the mixture and gently fold it in.
- Place the mixture in the fridge for 30 minutes.
- Use a medium cookie scoop and scoop up the dough into balls. Place 6 - 9 balls on the prepared baking sheet.
- Bake the cookies for 15 minutes or until the cookies have a golden edge.
- You should have 4 - 5 batches.
- Once the cookies are baked place them on a cooling rack and let them cool off for 5 - 10 minutes.
- Serve and Enjoy!
Notes
Air fryer
You can bake these cookies in the air fryer at 300℉ for 9 minutes. Remember that temperature and baking time might be different from brand to brand, so check your cookies once or twice while air frying.
