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Close-up overhead view of cookies topped with streusel and surrounded by fresh blueberries.
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5 from 1 vote

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
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 411kcal

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

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