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Blueberry Muffin Top Cookies

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Ingredients Method

Ingredients
  

  • 1 c. butter softened
  • 1 tsp lemon extract
  • 1 1/2 c. sugar
  • 3 large eggs
  • 3 1/2 c. all-purpose flour
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 c. fresh blueberries
  • Crumb coating:
  • 4 Tbsp. flour
  • 4 Tbsp. brown sugar
  • 2 Tbsp. cold butter

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl of an electric mixer, cream together well softened butter, lemon extract and sugar, scraping down the sides as necessary.
  3. Add eggs one at a time, mixing in between.
  4. In a separate bowl stir together flour, salt, baking soda and baking powder. Add to wet mixture and mix until incorporated, scraping down the sides. Gently stir in blueberries by hand (carefully so they'll stay in tact).
  5. Scoop dough into rounded balls with a 1/8 cup measuring cup.
  6. Make the crumb coating by cutting the cold butter into the flour and brown sugar until fine crumbs form. I just mixed it together with my hands. Roll cookie dough balls in the crumb mixture. If it doesn't stick everywhere, it's ok. Place balls, 6 per sheet (2 per row) at least 2" apart on cookie sheet.
  7. Bake for approximately 10-12 minutes, or just until set. Let cool on cookie sheet for a few minutes before carefully removing to a cooling rack to cool completely.