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Blueberry Lemon Muffin Top Cookies

Ashley Manila
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Ingredients
 

  • 2 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon lemon zest
  • 4 ounces unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 3/4 cup full fat Greek yogurt (I used Fage)
  • 1 1/4 teaspoons vanilla extract
  • 1 heaping cup fresh blueberries

For the glaze:

  • 2 teaspoons lemon juice
  • 3/4 cup confectioners sugar

Instructions
 

  • Line a large baking sheet with parchment paper; set aside.
  • In a medium-sized bowl combine flour, baking powder, and salt; set aside.
  • In the bowl of your mixer fitted with the paddle attachment, cream together sugar, lemon zest, and butter until well combined; about 2 minutes. Add in egg and beat until combined. Add yogurt and vanilla; beat until combined.
  • Slowly add the dry ingredients into the wet ingredients, and mix until just combined. Gently fold in blueberries. The dough will be very thick at this point. That's a good thing!
  • Using a 1/4 cup sized measuring utensil (or just eyeballing it), form large (about a 1/4 cup) balls of dough, and place them on the prepared baking sheet, leaving 2 inches in between for spreading.
  • Place the pan in the refrigerator for one hour, and up to 4.
  • Preheat your oven to 375 degrees (F) 30 minutes prior to baking.
  • When ready to bake, place pan in the oven and bake for 13-15 minutes, or until the centers are set and the edges are just becoming golden - be sure not to over bake!
  • Let cookies cool on the sheet pan for 5 minutes before transferring to a cooling wrack to cool completely.
  • While they cool, you can make the glaze!
  • Simple mix the lemon juice with the sugar, stir, then drizzle over cooled cookies.
  • *Cookies will keep for up to two days when stored in an airtight container.
  • *Yields approximately 12 muffin top cookies, depending on how you shape them.
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