Brown Sugar Blueberry Cookies Recipe — Chewy, Homemade Treat

• 1 stick butter, at room temperature
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 tablespoon milk
• 3/4 cup fresh blueberries

optional maple glaze

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon half and half
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

• Preheat the oven to 375°F (190°C).
• Beat the butter and brown sugar together with an electric mixer until smooth. Add the egg and vanilla and mix for about 2 minutes until combined. With the mixer on low, stir in the flour, baking powder, salt, and 1 1/2 teaspoons cinnamon until the dough comes together. Add the milk and, if the dough remains crumbly, add additional milk 1 tablespoon at a time until it holds together.
• Gently fold in the blueberries with a spatula; a few berries may burst, which is fine. Refrigerate the dough for 30 minutes to firm up.
• Remove the dough from the fridge and form 1 1/2-inch balls, or scoop with a small ice cream scooper. Place on a baking sheet and bake at 375°F for 10–12 minutes, until the edges are set and the centers remain soft. Let the cookies cool completely on a wire rack.

optional maple glaze

• Whisk the powdered sugar, maple syrup, half and half, vanilla, and lemon juice until smooth. Adjust consistency by adding more powdered sugar if too thin, or more syrup/half and half a teaspoon at a time if too thick. Drizzle over cooled cookies.