Lemon Blueberry Cookies -

Lemon Blueberry Cookies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings pieces

Calories 260kcal

With an electric mixer in a large bowl. cream together the cream cheese and butter until light and fluffy.
Add in the lemon extract and 2 tbsp. of the lemon zest. Mix lightly.
Add the egg and mix just until combined.
Add the cake mix and mix until thoroughly combined.
Fold in the blueberries carefully. Be careful not to overmix or crush the blueberries as this can result in the mix being green.
Cover bowl with plastic wrap and chill dough for several hours or more. Dough is sticky and this will firm it up.
Preheat the oven to 375°. Line a baking sheet with parchment paper.
Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz. cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, allowing approx. 3" between each one.
Bake for approximately 20 min. or until a golden brown on the center rack of the oven.
Remove the pan and allow to cool in the pan for about 10-min. before removing to a cooling rack to cool completely.
With a fork or a small whisk, mix together the powdered sugar, remaining lemon zest and lemon juice until smooth. Add extra sugar or juice as needed to obtain the right drizzle consistency Drizzle across the tops of the completely cooled cookies.