Brown Sugar Blueberry Cookies.
Certain things happen when you bake cookies that taste like muffins. Blueberry cookies, to be exact.
Cookies become breakfast food.
Midnight snacks too.
You pass them off as two servings of fruit. Or three.
You sleep-eat cookies.
You closet-eat cookies.
They somehow disappear.
Face, meet cookies. Cookies… I apologize.
Few things in this house bring excitement like a soft, fluffy cookie filled with bursting, plump blueberries. Me? Shoes and sea-salted chocolate. Him? Steak and Taylor Swift. In the non-creepy, he’s-old-enough-to-be-her-dad kind of way.
Yeah. I know. It’s semi-weird. Right? I remind him of it often.
Who wants a cookie?
Brown Sugar Blueberry Cookies
- Preheat oven to 375.
- Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.
- Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.
optional maple glaze
- Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it’s too thick, whisk in more syrup or half and half, 1 teaspoon at a time. Drizzle on cookies!
Cookies > muffins. Or maybe… cookies = muffins. Cookies/muffins?? I really don’t know. I told you I’m terrible at math.
[photos by sarah fennel]