Recipe of Any-night-of-the-week Blueberry Muffin Cookies
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Blueberry Muffin Cookies. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Blueberry Muffin Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Muffin Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can have Blueberry Muffin Cookies using 18 ingredients and 8 steps. Here is how you can achieve it.
Or muffin top cookies. These are soft and fluffy, delicious even without the glaze. They've probably just become my new favorite dessert. Recipe source : Sallysbakingaddiction.com
Ingredients and spices that need to be Take to make Blueberry Muffin Cookies:
- Cookies :
- 2 1/2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, at room temperature
- 1 1/2 tsp. vanilla extract
- 2 tsp. lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1/4 cup milk
- 2 cups blueberries (fresh or frozen, unthawed)
- Coarse sugar, optional for topping
- Lemon Glaze (optional) :
- 1 1/2 cups confectioners sugar, sifted
- 2 tbsp. freshly squeezed lemon juice
- 1-2 tbsp. cream
Instructions to make Blueberry Muffin Cookies
- In a large bowl, whisk together the flour, baking powder and salt. Set this aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, granulated sugar and brown sugar on high speed until it's combined and fluffy. With the mixer still going, add in the egg, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl as needed and mix until combined.
- On slow speed, add in the dry ingredients, then the milk. Mix only until just combined, do not overmix! Use a rubber spatula to very gently fold in the blueberries. Cover the bowl and chill in the fridge for 30-45 minutes.
- Preheat the oven to 350°F. Line a few large baking pans with silicone baking mat or parchment paper.
- Scoop about 1.5 tbsp of dough per cookie spaced about 2" apart onto the prepared baking pan. Sprinkle a pinch of coarse sugar over each dough mound. Bake for 14-16 minutes, until the cookie springs back when lightly touched and the edges are just beginning to brown.
- Let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. If you'd like to glaze them, just wait for them to finish cooling first.
- For the glaze, just whisk together the confectioners sugar, lemon juice and cream until thoroughly combined and add more liquid if you'd like it thinner. You could use all cream if you'd prefer.
- Drizzle the glaze lightly over each cookie and let it set. Store the cookies in an airtight container either at room temperature for 2-3 days or in the fridge for 5-6 days.
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So that is going to wrap it up for this special food Easiest Way to Make Speedy Blueberry Muffin Cookies. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!