Blueberry Muffin Sugar Cookies

These cookies are an essential component of my ice cream sandwiches (see page 207), but they're a terrific cookie in their own right. Light and fluffy, with a hint of cinnamon and pockets of jammy blueberries, they're a perfect midmorning or afternoon snack with a cup of coffee. And, of course, if there were such a thing as a breakfast cookie, this would surely be it.

Cook time: 22 minutes

Servings: 18

Ingredients

• 0 parchment paper for lining pans
• 2.5 cups all-purpose flour
• 0.25 cups cornstarch
• 1.5 teaspoons baking powder
• 1 teaspoon kosher salt
• 0 ground cinnamon Pinch
• 2 sticks unsalted butter at room temperature
• 2 ounces cream cheese at room temperature
• 0.75 cups granulated sugar
• 0.5 cups light brown sugar lightly packed
• 1 large egg at room temperature
• 1.5 teaspoons vanilla extract
• 1 cups blueberries rinsed and patted dry
• 0 dough scooped into 3-tablespoon balls
• 0 wire rack for cooling

Instructions

1. Preheat the oven to 350°F and line two sheet pans with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and cinnamon.
3. In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
4. Add the egg and vanilla and mix until well combined.
5. With the mixer on low, add the dry ingredients and mix until just combined. Use a spatula to gently fold in the blueberries by hand.
6. Scoop 3-tablespoon balls of dough onto the prepared pans, dividing them evenly between the pans and spacing them apart. Bake one pan at a time, until the cookies are just starting to brown at the edges but are still soft to the touch, 20 to 22 minutes.
7. Cool for 10 minutes on the pan, then transfer to a wire rack to cool completely.