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Home » Cookie Recipes

Blueberry Cookies with Streusel Topping

Published: Aug 1, 2018 by Allison Ferraro · Modified: Apr 2, 2024 · This post may contain affiliate links · 1 Comment

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Soft, chewy sugar cookies studded with fresh blueberries pair beautifully with sweet cinnamon streusel. These easy blueberry cookies with streusel topping are like a blueberry muffin top in cookie form!

Overhead view of blueberry cookies topped with streusel and surrounded by fresh blueberries on a white tray. this Recipe

Ever wish you could turn a blueberry muffin into a cookie? Specifically, what if you could turn the muffin top - undeniably the best part of the muffin - into a cookie? Delicious, right?!

These blueberry cookies have everything you want in a muffin-inspired cookie: rich, buttery flavor, bursting with fresh blueberries, plus cinnamon streusel topping.

If you're looking for an easy, shareable summer dessert recipe to bring to your next picnic or BBQ look no further than these blueberry sugar cookies!

Jump to:
  • Ingredient Notes & Substitutions
  • Special Equipment
  • Step-By-Step Recipe Instructions
  • Recipe Tips
  • Recipe FAQs
  • Storage Instructions
  • More Blueberry Muffin Recipes
  • Recipe
  • Comments

Ingredient Notes & Substitutions

Recipe ingredients with labels on a white surface.

Unsalted Butter - I always recommend unsalted butter for baking, since it lets you control the amount of salt in the recipe. Be sure to use butter that's room temperature (but not too soft), since you'll be creaming the butter with the sugar.

Baking Powder & Baking Soda - Baking powder and baking soda of course are what cause our cookies to rise. Baking soda also helps with browning, so our cookies have a beautifully golden color.

Egg Yolks - Using egg yolks, instead of whole eggs, helps to create a chewy cookie.

Fresh Blueberries - Fresh blueberries of course are the highlight of these cookies. Choose berries that aren't too large, since water-logged berries won't provide the best flavor. You can substitute frozen berries if you prefer. If you do, check out the FAQs towards the bottom of this post for more info.

See recipe card at the bottom of this post for full ingredient list and measurements.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

  • A stand mixer, for mixing the cookie dough.
  • A cookie scoop is optional but makes scooping equally-sized balls of cookie dough easy.

Step-By-Step Recipe Instructions

Dry ingredients whisked together in a mixing bowl.

Step 1: Make the cookie dough. Whisk to combine the flour, baking powder, baking soda, and salt.

Wet ingredients beaten together in the bowl of a stand mixer.

Step 2: Cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract and beat to combine.

Cookie dough in the bowl of a stand mixer.

Step 3: Add the flour mixture to the butter mixture and mix on low speed just until combined.

Fresh blueberries folded into cookie dough using a large blue spatula.

Step 4: Add the blueberries and carefully fold them into the dough. Chill the dough for 30 minutes.

Streusel ingredients mixed together in a glass mixing bowl.

Step 5: Make the streusel. 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.

Hands flattening balls of cookie dough.

Step 6: Scoop dough into balls and gently flatten into a circle ½-inch thick.

Hand sprinkling streusel over flattened balls of cookie dough on a baking sheet lined with parchment paper.

Step 7: Sprinkle streusel topping over each cookie, gently pressing some of the larger crumbs into the cookie dough with your fingers.

Baked cookies on a baking sheet lined with parchment paper.

Step 8: Bake the cookies for 15 minutes at 350°F, or until the edges of the cookies are a light golden brown.

See recipe card at the bottom of this post for detailed recipe instructions.

Recipe Tips

For a perfectly soft and chewy texture be careful not to over mix the cookie dough.

Be sure not to over bake the cookies. Take them out of the oven just as the edges become golden brown.

Angled view of scatted cookies surrounded by fresh blueberries.

Recipe FAQs

How do I keep my sugar cookies soft?

First, don't over mix the dough or over bake the cookies to ensure that they bake up nice and soft. To keep the cookies soft for longer, store them in an airtight container with a slice of bread inside the container. A slice of soft white bread will lend its moisture to the cookies, drying out quickly while the cookies retain their soft and chewy texture.

Can I use frozen instead of fresh blueberries?

You can substitute frozen blueberries for fresh in this recipe. Do not thaw the cookies before adding them to the cookie dough. You will likely end up with some blue streaks in your cookies, but if you don't mind the extra color then using frozen berries is no problem.

Storage Instructions

Room Temperature: Store your cookies in an airtight container at room temperature for up to 4 days. To keep the cookies extra soft and chewy, keep a slice of white bread in the container with the cookies (see FAQs for more information).

Freezing: These cookies can be frozen, sealed in an airtight container, for up to 1 month. Defrost cookies at room temperature before eating.

More Blueberry Muffin Recipes

  • Blueberry muffins on a wooden cutting board with white flowers and fresh blueberries.
    Blueberry Muffins with Streusel Topping (Small Batch)
  • Stack of mini muffins on a metal plate.
    Mini Blueberry Muffins
  • Blueberry scones surrounded by fresh blueberries and topped with streusel and powdered sugar.
    Blueberry Muffin Scones
  • A sliced muffin on a tray next to a knife and other muffins.
    Blueberry Chocolate Chip Muffins

Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

Recipe

Close-up overhead view of cookies topped with streusel and surrounded by fresh blueberries.

Blueberry Cookies with Streusel Topping

Soft, chewy sugar cookies studded with fresh blueberries pair beautifully with sweet cinnamon streusel. These easy blueberry cookies with streusel topping are like a blueberry muffin top in cookie form!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 12
Yield: 24 cookies
Calories: 387kcal
Author: Allison Ferraro
Prevent your screen from going dark

Special Equipment

  • Stand mixer (or electric hand mixer)
  • Cookie scoop (optional)

Ingredients

Cookie Dough:

  • 2 ½ cups (313 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • ¾ teaspoon (3 grams) baking soda
  • ½ teaspoon (3 grams) salt
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 ¼ cup (250 grams) granulated sugar
  • 3 large egg yolks
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ cup (111 grams) fresh blueberries

Streusel Topping:

  • ½ cup (63 grams) all-purpose flour
  • 3 Tablespoons (36 grams) light brown sugar
  • ½ teaspoon (1 grams) ground cinnamon
  • pinch of salt
  • 3 Tablespoons (42 grams) unsalted butter, melted

Instructions

Make the cookie dough.

  • In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. 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.
  • Add the blueberries and carefully fold them into the dough.
  • 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 Tablespoons of dough each) and place on prepared cookie sheets. Gently press each ball with your fingers to flatten into a circle ½-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.

Notes

Storage: Store your cookies in an airtight container at room temperature for up to 4 days. To keep the cookies extra soft and chewy, keep a slice of white bread in the container with the cookies.
Freezing: These cookies can be frozen, sealed in an airtight container, for up to 1 month. Defrost cookies at room temperature before eating.

Nutrition

Calories: 387kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 207mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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Reader Interactions

Comments

  1. Jordan

    August 22, 2024 at 1:54 pm

    5 stars
    Made these for a BBQ and they were a hit! I feel like they are perfect for summer and a little different than your average cookie! Don't be afraid of the streusel, I had a good amount extra at the end so I'll make sure to add more next time.

    Reply
5 from 3 votes (2 ratings without comment)

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