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!
Prep Time30 minutes mins
Cook Time15 minutes mins
Chill Time30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 411kcal
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
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.
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.
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