Blueberry Lemon Cheesecake Cookies

Ingredients

• 2 packs Martha White Blueberry Cheesecake Muffin Mix

• 1 egg

• 1 stick melted butter

• Zest of 1 lemon

• Juice of 1 lemon

• 1 box lemon pudding mix

• 4 oz cream cheese, softened

• 1 to 1 ½ cups heavy cream 

Directions

1. Preheat your oven to 375°F (or as directed on the muffin mix package).

2. In a large mixing bowl, combine the muffin mix, egg, and melted butter. Add the zest of one lemon and the juice of one lemon. Mix until fully combined.

3. Scoop the dough onto a baking sheet lined with parchment paper, shaping into cookie-sized portions. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely

4. In a medium bowl, beat the softened cream cheese until smooth.

5. Add the lemon pudding mix and heavy cream to the cream cheese. Whisk or beat until the mixture is smooth, creamy, and slightly thickened. Spread or pipe the frosting onto the cooled cookies.