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!
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
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
Step 1: Make the cookie dough. Whisk to combine the flour, baking powder, baking soda, and salt.
Step 2: Cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract and beat to combine.
Step 3: Add the flour mixture to the butter mixture and mix on low speed just until combined.
Step 4: Add the blueberries and carefully fold them into the dough. Chill the dough for 30 minutes.
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.
Step 6: Scoop dough into balls and gently flatten into a circle ½-inch thick.
Step 7: Sprinkle streusel topping over each cookie, gently pressing some of the larger crumbs into the cookie dough with your fingers.
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.
Allison's Top 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.
Recipe FAQs
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.
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
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 easy dessert recipes and helpful baking tips.
Recipe
Blueberry Cookies with Streusel Topping
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.
Jordan says
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.