Blueberry Muffin Top Cookies

mybakingaddiction.com

Lynn

subheading: For the dough:

3 cups all-purpose flour or gluten-free flour mix*

1 teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

2 tablespoons lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 large eggs, room temperature

1 ½ cups fresh blueberries, rinsed and patted dry with paper towels

subheading: For the streusel:

¾ cup all-purpose flour or gluten-free flour mix*

¼ cup light brown sugar

¼ cup granulated sugar

⅛ teaspoon salt

¼ cup unsalted butter, melted and cooled slightly

subheading: For the glaze:

1 cup powdered sugar

1 to 2 tablespoons lemon juice

1 teaspoon lemon zest

½ teaspoon vanilla extract

pinch of salt

note: If you need these cookies to be gluten-free, make sure all your ingredients are certified gluten-free. For the gluten-free mix, use the following mixture in the dough

2 cups rice flour

⅔ cup potato starch

⅓ cup tapioca flour / starch

1 teaspoon xanthan gum

subheading: And this in the streusel:

½ cup rice flour

2 tablespoons 2 teaspoons potato starch

1 tablespoon 1 teaspoon tapioca flour / starch

¼ teaspoon xanthan gum

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