Blueberry Cardamom Pancake Cookies
These Blueberry Cardamom Pancake Cookies are a delicious twist on traditional pancakes. Perfect for breakfast or a sweet snack!
STEP 1
Preheat oven to 350 degrees and prepare 2 cookie sheets lined with silpat or parchment paper. Set oven rack to center of oven.
STEP 2
In the bowl of a stand mixer fitted with paddle attachment (or handheld mixer) combine your room temperature butter and brown sugar. Mix on medium-high speed for 3-4 minutes or until combined.
STEP 3
Add your egg and egg yolk and mix for another 1 minute
STEP 4
With your mixer on low, add Krusteaz Buttermilk Pancake mix, cardamom, and salt. Slowly mix on low until just combined
STEP 5
Finally, add dried blueberries and mix to combine.
STEP 6
Bake one tray at a time in center of oven for 12-14 minutes until golden brown and beginning to crackle. Remove from oven and let cool on cooling rack. Repeat with remaining dough.
STEP 7
Store cookies in airtight container for 4-5 days.
