Blueberry Muffin Cookies

Adapted from my Blueberry Muffins, these soft and cakey blueberry muffin cookies are completely irresistible. Packed with blueberries and a hint of lemon, these cake-like cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and lemon glaze for a truly unforgettable cookie!



Ingredients
2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons lemon zest
2 Tablespoons (30ml) fresh lemon juice
1/4 cup (60ml) milk
2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*
optional for a little crunch: coarse sugar
Lemon Glaze
1 and 1/2 cups (180g) confectioners’ sugar, sifted
2 Tablespoons (30ml) fresh lemon juice
1–2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)
Instructions
Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.

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