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    Home » Cookie Recipes

    Blueberry Cookies with Streusel Topping

    Published: Aug 1, 2018 by Allison Ferraro · Modified: Apr 18, 2022 · Leave a Comment

    Jump to Recipe

    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!

    close up overhead view of blueberries cookies with streusel topping on a white background this Recipe

    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!

    side view of blueberry cookies with streusel topping with a glass of milk on a white background

    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.

    side view of blueberry cookies with streusel topping stacked on a white background

    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!

    overhead view of blueberries cookies with streusel topping on a white background

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    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 1 vote
    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: 411kcal
    Author: Allison Ferraro
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    Special Equipment

    • Stand mixer (or electric hand mixer)

    Ingredients

    Cookie Dough:

    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 3 ½ ounces dried blueberries (about ⅝ cup)
    • 1 cup unsalted butter, room temperature
    • 1 ¼ cup granulated sugar
    • 3 large egg yolks
    • 1 teaspoon vanilla extract

    Streusel Topping:

    • ½ cup all-purpose flour
    • 3 Tablespoons light brown sugar
    • ½ teaspoon ground cinnamon
    • pinch of salt
    • 3 Tablespoons unsalted butter, melted
    US Customary - Metric

    Instructions

    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 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: 411kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 209mg | Potassium: 111mg | Fiber: 2g | Sugar: 28g | Vitamin A: 625IU | Vitamin C: 0.003mg | Calcium: 43mg | Iron: 2mg

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    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

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