Blueberry Muffin Top Cookies

These cookies have been called "the best cookie you’ve ever made" by one of the kids, and it’s easy to see why. With a sugary crunch and the perfect burst of blueberries, they capture everything you love about muffin tops in cookie form.

Blueberry Muffin Top Cookies
Servings 24 cookies
Author Joshua Snyder
Prep time
15 Min
Cook time
15 Min
Inactive time
1 Hour
Total time
1 H & 30 M

Blueberry Muffin Top Cookies

These cookies have been called "the best cookie you’ve ever made" by one of the kids, and it’s easy to see why. With a sugary crunch and the perfect burst of blueberries, they capture everything you love about muffin tops in cookie form.

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup dried blueberries, divided
  • Coarse sugar for rolling

Instructions

Nutrition Facts

Calories

203

Fat (grams)

8 g

Sat. Fat (grams)

5 g

Carbs (grams)

30 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

16 g

Protein (grams)

2 g

Sodium (milligrams)

140 mg

Cholesterol (grams)

34 mg
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Directions

1. In a medium-sized bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt.  Set it aside.

2. In a large bowl, or the bowl of a stand mixer, beat the butter until it’s nice and creamy.

3. Add the sugar and keep beating until light and fluffy.

4. Now, add the eggs and vanilla. Beat until eggs are incorporated and the mix is smooth.

5. Slowly add the flour mixture to the wet ingredients, mixing until everything is just combined, ensuring not to overmix.

6. Fold in ¾ cup of the blueberries reserving the remaining for topping.

7. Cover the dough and chill in the refrigerator for about 1 hour.

8. When ready to bake, preheat your oven to 350 degrees and line baking sheets with parchment paper. Place some coarse sugar in a small bowl for rolling the dough.

9. Scoop the dough into 2 tablespoons-sized portions and roll between your hands into a round ball.

10. Roll the dough balls in the coarse sugar making sure they are well coated. placing them on the prepared sheets.  Around 8 per sheet.

11. Gently place some of the remaining blueberries into the dough balls for a professional look.

12. Bake for 12-14 minutes, or until the edges are very slightly browned.

 

13. Remove from the oven and allow to cool completely on a wire rack before serving or storing.