Name: Blueberry Muffin Cookies Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 2 h
Yield: 36
Cuisine: American
Ingredients: 2½ cups spoon and leveled all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; ¾ cup (1½ sticks) unsalted, softened to room temperature butter; ¾ cup granulated sugar; ¼ cup or dark brown sugar, packed light brown sugar; 1 at room temperature large egg; 1½ tsp pure vanilla extract; 2 tsp lemon zest; 2 tbsp Fresh Lemon Juice; ¼ cup milk; 2 cups (about 1½ packages) or frozen fresh blueberries; optional Coarse sugar; For Lemon Glaze:; 1½ cups sifted confectioners’ sugar; 2 tbsp Fresh Lemon Juice; 2 tbsp or heavy cream or milk half and half

How To Make Blueberry Muffin Cookies

Everybody will adore these tasty Blueberry Muffin Cookies loaded with the irresistible flavors of blueberry, with a delightfully sweet lemon gaze!

Preparation: 1 hour

Cooking: 15 minutes

Chill Time: 45 minutes

Total: 2 hours

Serves:

Ingredients

2½cupsall-purpose flour,spoon and leveled
1½tspbaking powder
¼tspsalt
¾cupbutter,(1½ sticks) unsalted, softened to room temperature
¾cupgranulated sugar
¼cuplight brown sugar,or dark brown sugar, packed
1large egg,at room temperature
1½tsppure vanilla extract
2tsplemon zest
2tbspfresh lemon juice
¼cupmilk
2cupsfresh blueberries,(about 1½ packages) or frozen
coarse sugar,optional

For Lemon Glaze:

1½cupsconfectioners’ sugar,sifted
2tbspfresh lemon juice
2tbsphalf and half,or heavy cream or milk

Instructions

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 for about 2 minutes until creamy.
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 at low speed, slowly add the dry ingredients and milk.
Beat everything just until incorporated. Do not overmix. The dough will be very creamy, sticky, and thick.
With a spoon or rubber spatula, carefully fold the blueberries into the cookie dough. Handle with care because some may break a little.
Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30 to 45 minutes and up to 2 to 3 days.
Preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove the cookie dough from the refrigerator. Scoop the cookie dough, about ½ tablespoons each, and place 3-inches apart on the baking sheets.
If desired, sprinkle each with a little coarse sugar.
Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth.
Add more confectioners’ sugar to thicken or more lemon juice or half-and-half to thin, if desired.
Spoon over the cookies.
If applied lightly, the glaze will set within a couple of hours.

Recipe Notes

Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Make-Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 3 days, but it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before baking. Unglazed and baked cookies freeze well for up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
Blueberries: If using frozen blueberries, do not thaw. Frozen blueberries have the tendency to bleed quite a bit in the batter or dough. Fresh is preferable.