Blueberry Muffin Cookies
Ingredients
The cookies
-
2½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
¼
teaspoon
salt
-
¾
cup
unsalted butter
-
¾
cup
granulated sugar
-
¼
cup
packed light or dark brown sugar
-
1
large
egg
-
1½
teaspoons
pure vanilla extract
-
2
teaspoons
lemon zest
-
2
tablespoons
fresh lemon juice
-
¼
cup
milk
-
2
cups
fresh or frozen blueberries
-
optional
coarse sugar
Lemon Glaze
-
1½
cups
confectioners’ sugar
-
2
tablespoons
fresh lemon juice
-
1–2
tablespoons
half-and-half
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter, granulated sugar, and brown sugar until creamy, then add egg, vanilla, lemon zest, and lemon juice.
- Mix in dry ingredients and milk until just combined, then fold in blueberries gently.
- Chill the dough in the refrigerator for 30-45 minutes.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Scoop dough onto baking sheets and sprinkle with coarse sugar if desired.
- Bake for 15-16 minutes until cookies spring back when poked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the glaze by whisking confectioners’ sugar, lemon juice, and half-and-half until smooth.
- Spoon glaze over cooled cookies and allow to set.
Nutrition Facts (estimated)
Servings
32-36 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
150mg
Cholesterol
20mg
You might also like