I am going to come right out and say it. I cheated with this recipe. I used packaged sugar cookie mix. Gasp!!!
Betty Crocker to be exact. You know what? I don’t feel the least bit guilty either. I have made some good sugar cookies from scratch in my day, but I honestly don’t think a homemade recipe could have beat what this turned out to be.
I was hooked after the first bite. Super thick, soft and chewy with just a hint of lemon and blueberry to brighten the flavor. It almost makes you think spring is here. Almost. So incredibly perfect in every way. So perfect it’s annoying. Annoying in the sense it keeps calling your name and won’t leave your mind alone until you take another bite. It’s a good kind of annoying if you ask me. I’m always up for another bite if it asks me kindly enough.
Then there’s the bad kind of annoying, like when someone STEALS YOUR IDENTITY! Sorry, was I yelling? I’m a little upset.
I received a call from my bank on Sunday morning asking me to verify a few purchases on my debit card. Sure enough, I didn’t recognize a single one. The little thief tried to make three different purchases of $200+ at True Religion in Florida.
What a punk. That’s what I’m imagining this person to be anyway – a punk. The things people will do to steal other people’s information, only to go off and buy jeans of all things? Unreal.
I am so thankful for my bank catching this right away and it seems it’s going to work itself out. I won’t be financially responsible for the charges as soon as I finish some paperwork.
So while this little punk may have stolen a piece of my bank account, what he doesn’t know is that he missed out on a slice of THIS. At least I still have this.
Lemon Blueberry Skillet Sugar Cookie
(Adapted from Munchkin Munchies)
Makes 10-12 servings
1 pouch Betty Crocker sugar cookie mix
3 tablespoons blueberry Greek yogurt
1/4 cup butter, softened
1 tablespoon lemon juice
1/2 cup vanilla frosting
Sprinkles for topping, if desired
1. Preheat oven to 350 degrees.
2. Combine sugar cookie mix, Greek yogurt, butter, egg and lemon juice in a large bowl. Stir thoroughly until all ingredients are well incorporated. Add dough to cast iron skillet and press down with your hands to spread the dough in an even layer across the entire pan.
3. Bake 12-15 minutes or until the top of the cookie just becomes golden brown and edges slightly break away from the pan. Remove from oven and let cool completely before frosting. Slice and enjoy!