Lemon Blueberry Pudding Cookies

Lemon Blueberry Pudding Cookies

As the summer heat starts to sizzle and you’re being asked to “bring a dessert” to the next gathering, you will be looking for something simple and that features the season’s flavors. Lemon blueberry pudding cookies are a great solution.

Lemon Blueberry pudding cookies

Lemon Blueberry pudding cookies

The recipe starts with a cake mix, which cuts down on several prep steps. Then it adds a box of pudding, making the cookies stay soft and chewy for days. Finally, nothing beats the sharp tang of lemon for a refreshing summer dessert and pairing it with seasonal blueberries makes for the perfect combination!

 

Lemon Blueberry Pudding Cookies

1 package of yellow or butter cake mix (any brand)

2 eggs (you can also use egg substitutes, which I did)

1 package of dry instant lemon pudding (sugar-free is okay to use)

1 tbsp. fresh lemon juice

Zest of one lemon

1/3 c vegetable oil

½ c fresh blueberries, washed and dried

1/3 c powdered sugar

 

Directions:

In a large bowl, mix together the cake mix, eggs, dry pudding, lemon juice, lemon zest and vegetable oil. If you have a stand mixer, use it and make it even easier on yourself. Scrap down the sides of the bowl and continue mixing until all the ingredients are incorporated. The batter will be smooth, but stiff.

Gently fold the blueberries into the batter. Be careful not to break open the blueberries or it will turn the batter green.

Scoop the cookies out in tablespoon-sized dollops. Place the powdered sugar in a small shallow bowl. Dip the tops of the cookie dough dollops into the powdered sugar and place on a parchment-lined baking sheet about 2 inches apart. They don’t spread much while baking.

The cookies are ready to be baked in the oven.

The cookies are ready to be baked in the oven.

Bake at 350 degrees for about 12-15 minutes. Before removing from the oven, check the bottom of the cookies to see if they are a light brown. If not, continue baking until that point.

Remove the cookies from the oven and keep them on the warm baking sheet for 1 minute.

Lemon blueberry pudding cookies ares a perfect finger dessert for spring or summer and transports well for picnics and cookouts.

Lemon blueberry pudding cookies ares a perfect finger dessert for spring or summer and transports well for picnics and cookouts.

Remove the cookies from the baking sheet to a cooling rack and allow cooling completely.  Store in an airtight container. Yields 18-24 cookies.

The cookies have a glazed, glossy top from the powdered sugar melting during baking. The inside of the cookie will be soft and chewy from the dry pudding in the batter. It’s a perfect finger dessert for spring or summer and transports well for picnics and cookouts.

 

Have you ever made cookies that use a cake mix and dry pudding?

What’s your favorite “finger dessert” to bring to picnics or cookouts?

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2 thoughts on “Lemon Blueberry Pudding Cookies

  1. Julie – This was a great recipe, one i’ll be making again soon. Cookies turned out super moist and the lemon flavor made them really refreshing! My family loved them!

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