Soft, buttery sugar cookies studded with dried blueberries pair beautifully with sweet cinnamon streusel in these easy blueberry cookies with streusel topping. It's like a blueberry muffin in cookie form!
If you're looking for an easy, shareable summer dessert recipe to bring to your next picnic or BBQ look no further!
Cookies aren't usually the first thing that come to mind when I get the urge to bake in the summer. I tend to go cookie crazy around the holidays but opt for fruity desserts in the summertime. But these blueberry cookies with streusel topping are the perfect cookie to enjoy during the warm summer months!
How to Make Blueberry Cookies from Scratch
To make these blueberry cookies, we'll add dried blueberries to a classic sugar cookie dough to make soft, buttery sugar cookies that are full of berries. Before baking, we'll top the cookie dough with a sprinkling of sweet cinnamon streusel. Once baked, the streusel adds a delightfully crumbly and cinnamon sweet topping to the soft and fruity cookies.
These cookies are sure to be a big hit at your next summer get-together, though once you've tried one you may not want to share!
Love these blueberry cookies with streusel topping? Leave a review and be sure to check out these other blueberry recipes!Print
Soft, buttery sugar cookies studded with dried blueberries pair beautifully with sweet cinnamon streusel in these easy blueberry cookies with streusel topping.
for the blueberry sugar cookies:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 3 1/2 oz. package (about 5/8 cup) dried blueberries
- 1 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tsp. vanilla extract
for the streusel topping:
- 1/2 cup all-purpose flour
- 2 T plus 2 tsp. light brown sugar
- 1/2 tsp. ground cinnamon
- pinch of salt
- 3 T unsalted butter, melted
- Make the cookie dough. In a medium bowl, whisk to combine the flour, baking powder, baking soda, salt and dried blueberries. Set aside.
- In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. Add the egg yolks and vanilla extract and beat to combine.
- Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- While the dough chills, preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Make the streusel topping. In a medium bowl, whisk to combine the flour, brown sugar, salt, and cinnamon. Pour the melted butter over the dry ingredients and stir with a fork until a crumbly mixture forms. Cover the bowl with plastic wrap and set aside.
- Bake the cookies. Scoop dough into balls (about 2 T of dough each) and place on prepared cookie sheets. Gently press each ball with your fingers to flatten into a circle 1/2-inch thick. Sprinkle streusel topping over each cookie, gently pressing some of the larger crumbs into the cookie dough with your fingers.
- Bake the cookies for 15 minutes, or until the edges of the cookies are a light golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Keywords: blueberry cookies, sugar cookies, streusel topping
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