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Lemon Blueberry Muffin-Top Cookies

Ingredients

  • ½ Cup Butter
  • 1 Egg
  • ½ Cup Sour Cream
  • ½ TSP Vanilla
  • ½ TSP Lemon Extract
  • 2 TBSP Fresh Lemon Juice
  • Zest Two Lemons
  • 2 Cups Flour
  • 1 Cup Sugar
  • ½ TSP Salt
  • 2 TSP Baking Powder
  • 1 Cup Fresh Blueberries Washed and dried

Lemon Glaze

  • 2 Cups Powdered Sugar
  • ½ TSP Vanilla Extract
  • 2 TBSP Fresh Lemon Juice
  • 1 TBSP Milk

Instructions

  • Preheat oven to 350°. Prepare baking sheet with parchment paper or silicone baking mat.
  • Mix together dry ingredients: flour, baking powder, and salt into a large bowl. Set aside.
  • In a stand mixer, whip together butter and sugar until light and fluffy.
  • Add in egg and sour cream. Mix until combined.
  • Mix in lemon juice, lemon & vanilla extract, and lemon zest.
  • Add dry mixture in small increments and mix until just combined.
  • Gently fold in blueberries with a wooden spoon until mixed throughout.
  • Using a cookie scoop, drop 1 tablespoon of cookie dough onto prepared cookie sheet.
  • Bake in oven for about 15-17 minutes until edges are golden brown.
  • Allow to cool on the baking sheet for about 2 minutes and then remove to a cooling rack.

Lemon Glaze

  • While cookies cool, mix together 2 cups of powdered sugar with vanilla extract and lemon juice. Mix and add milk slowly until glaze is desired consistency.
  • Once completely cooled, drizzle cookies with lemon glaze and allow to set.