Sometimes I think I’ve made every kind of cookie imaginable. From the classics to the funky flavor combinations, the 3-ingredient no-bakes to the complicated french macarons– I’ve made my fair share of cookies. So when I come across inspirations for a new cookie, it’s something to get excited about. And that was just the case with these Blueberry Crumble Cookies. They’re inspired by classic blueberry muffins and absolutely nail the sweet and buttery flavor.
These cookies are made with both fresh blueberries and a swirl of blueberry jam for plenty of juicy berry flavor in every bite. You will want to be careful when mixing in the berries so they don’t burst. After the cookie dough is portioned out, each ball is dipped in a simple crumb mixture to top it all off. Yum!
These cookies bake for about 12-14 minutes, or until they’re baked through the center and the edges are just starting to turn golden. They’ll be very soft when they come out of the oven so it’s best to let them cool on the cookie sheet before removing them. If you’re looking for a new cookie recipe, then I can’t recommend this one enough! Give it a try and it’s sure to be love at first bite.
Blueberry Crumble Cookies
Ingredients
- ½ cup butter (1 stick), room temperature
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 ½ cup flour
- ¾ tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup fresh blueberries
- 2 tablespoon blueberry jam
Crumble
- 2 tablespoons butter, room temperature
- 2 tablespoon brown sugar
- 1 tablespoon granulated sugar
- ⅓ cup flour
- ¼ teaspoon cinnamon
Preparation
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper, then set aside.
- In a large bowl, beat the butter and sugar together until light and smooth. Add egg and vanilla and continue mixing until smooth.
- Sift together flour, cornstarch, baking powder, baking soda, and salt, then slowly add dry ingredients to the wet until just combined.
- Carefully stir in blueberries until evenly dispersed.
- Spoon small amounts of blueberry jam into the dough and swirl in slightly with a knife. You don’t want the jam fully mixed in.
- Scoop dough into 8-10 balls and space out on the prepared baking sheet.
- In a small bowl. Combine all crumble ingredients until the mixture is sandy in texture.
- Dip tops of the dough balls in crumble mixture and return to cookie sheet.
- Bake for 12-14 minutes or until the edges are just beginning to brown.
- Allow cookies to cool before removing from baking sheet.
Recipe adapted from Lifestyleofafoodie.com