Half muffin top, half cookie, these mookies are bursting with blueberries and finished with a satiny lemon glaze. I know mookie is a not a real word, but it really doesn’t matter. Whatever you call them, everyone else will call them amazing!
Sidebar: Once I decided to call them mookies, I couldn’t stop singing “I did it all for the mookie,” Limp Bizkit style. So inappropriate…*ahem*
Getting back to the baking thing, for this recipe I swapped out regular vanilla extract for clear vanilla extract. I recently discovered it and I really like it in this recipe. It’s got more of a candy-store confectionary taste than regular vanilla does. If you don’t have any, don’t sweat it. Make the cookies anyway with regular ol’ pure vanilla extract, I promise you they will be delicious!
- 1 cup of butter, room temperature
- 1 ¼ cup granulated sugar
- 2 eggs
- Zest of 1 lemon
- 1 tsp clear vanilla extract
- 3 cups flour
- ½ tsp kosher salt (I prefer Diamond Crystal)
- 2 tsp baking powder
- 1 pint fresh blueberries, rinsed, sorted and stems removed
Preheat oven to 350.
Combine salt, baking powder and flour and whisk together in a medium bowl. Set aside.
In a large mixing bowl, mix butter and sugar together on medium low speed until the mixture is light yellow in color. Add in the eggs one at a time, allowing each of them to completely incorporate in between. Add the vanilla and the lemon zest and mix to combine. Scrape down the bowl.
Add dry ingredients and mix to combine. Here’s a tip: don’t overmix the dough, not any cookie dough, not ever. Mix it just until you can tell all the ingredients are totally combined. Overmixing will make your cookies tough, not tender, which is especially important in this cookie where we want them to be light and soft.
Roll the dough into 1” balls and place on a prepared cookie sheet. Press down lightly with the heel of your hand, just enough to make a flat surface for the blueberries, and then gently press the berries into the top of the cookies. I made the cookies big enough to fit 5 berries on top which is great because we’ll have that big KA-POW blueberry flavor.
Bake the cookies for 10-12 minutes. It can be tough to tell when these cookies are done, but you don’t want to see them turning light brown, they will be way overcooked at that point. I took mine out when the berries were dark and shiny and looked like they were about to explode. Let them rest for a few minutes on the cookie sheet before moving them to a cooling rack.
While you’re waiting for the cookies to cool, make the glaze.
For the glaze:
- ½ cup butter, melted
- 1 ½ cup powdered sugar
- Juice of one lemon
Melt the butter in the microwave. Whisk in the powdered sugar. Add the lemon juice and whisk until smooth and glossy. Immediately drizzle over the top of the cooled cookies.