Blueberry Orange Cream Cheese Cookies

These delicious blueberry cookies are a super easy recipe! Thanks to boxed cake mix and a yummy 3-ingredient orange glaze, you'll want to make batches of these sweet cookies for everyone!

Course Dessert

Cuisine American

Keyword blueberry cheesecake cookies, easy blueberry cookies, how to make blueberry cookies

Prep Time 30

Cook Time 15

Total Time 2 45

Servings

Calories 142kcal

Author Beth Pierce

Ingredients

1/2 cup of butter 1 stick softened
1 box cream cheese 8 ounce softened
1 egg
1 teaspoon orange extract
1 box Betty Crocker Butter Cake Mix
1 1/2 cups fresh blueberries
1 cup powdered sugar
1 tablespoon orange zest
3 tablespoons orange juice

Instructions

Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don't want them to burst so just take your time.
Refrigerate dough for 2 hours.
Preheat oven to 350 degrees.
Roll into 1 1/4 inch balls. Place on cookie sheets covered with parchment paper. Bake 15-16 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks.
In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.
Yield is 24-30 cookies.

Notes

Makes approximately 24 - 30 cookies.
When you purchase the blueberries for this recipe, do not look for the biggest blueberries. Some blueberries are as big as the end of my thumb and that is just to darn big for a cookie.
Work gently when folding in the blueberries. The dough is stiff but it can be done with patience or as a last resort working them in when you roll them.
Be careful when moving them from the baking sheet to cooling racks.
Lemon and lemon zest are an easy substitution for the glaze in this. If going that route substitute a little lemon juice for the orange extract.

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