Blueberry Muffin Cookies
Ingredients
Cookies
-
½
cup
salted butter, softened
-
¾
cup
granulated sugar
-
½
cup
packed light brown sugar
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1
tablespoon
fresh lemon zest
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2⅓
cups
all-purpose flour
-
½
cup
sour cream
-
2
cups
fresh blueberries
-
2
tablespoons
sparkling or coarse, raw sugar
Glaze
-
1¼
cups
powdered sugar
-
1
teaspoon
fresh lemon zest
-
2-3
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a stand mixer, combine butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest until light and fluffy.
- Add the egg and vanilla, mixing well.
- Gradually add the flour and sour cream in thirds, mixing until just combined.
- Gently fold in the blueberries by hand.
- Scoop the dough onto the prepared baking sheets, spacing them a few inches apart, and sprinkle with raw sugar.
- Bake for 12-15 minutes until the tops spring back and are not doughy.
- Cool on the pans for a few minutes before transferring to a cooling rack.
- For the glaze, whisk together powdered sugar, lemon zest, and lemon juice until smooth, then drizzle over cooled cookies.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
165
Total fat
5g
Total carbohydrates
30g
Total protein
2g
Sodium
125mg
Cholesterol
19mg
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