Blueberry Crumb Cookies
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These Blueberry Crumb Cookies are filled with fresh blueberries, covered in a buttery cinnamon crumb topping and drizzled with vanilla icing!
These Blueberry Crumb Cookies are a fruity twist on my favorite Coffee Cake Cookies! They’re soft, thick and taste just like coffee cake in the form of a cookie. Each bite is bursting with fresh blueberries and they’re covered with a buttery cinnamon crumb topping and drizzled with vanilla icing! They’re the perfect recipe to make during blueberry season.
Looking for more blueberry recipes? Try my Blueberry Shortbread Bars, Blueberry Cream Cheese Muffins or Blueberry Drop Scones!
Why You’ll Love These Blueberry Crumb Cookies
- They’re ready in under an hour.
- No chill time. Just scoop and bake the dough right away!
- They’re soft, thick and full of cinnamon.
- They taste just like coffee cake in the form of a cookie!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies spread.
Cinnamon – provides flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Brown sugar and granulated sugar – both sugars are necessary for sweetness and texture. I used dark brown sugar for extra molasses flavor but light brown sugar will work too!
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Blueberries – fresh blueberries work best for this recipe because frozen blueberries will add too much extra moisture.
How To Make Blueberry Crumb Cookies
1. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, cinnamon and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
2. Make the Blueberry Crumb Cookies: In a small bowl whisk all-purpose flour, baking powder, cinnamon, baking soda and salt. Set aside.
3. Use a stand mixer fitted with the paddle attachment to cream softened butter, brown sugar and granulated sugar until light and fluffy.
4. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
5. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and mix on low speed until just combined. Do not over mix the dough because it will make the blueberries bleed.
6. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets. Make a slight indent onto each dough ball with the back of the cookie scoop then press about 1 tbsp of the crumb topping into the center of each ball (be sure to adjust the baking time if your cookies are smaller/larger).
7. Bake cookies at 350°F for 12 minutes then cool on the baking sheet.
8. Make the Vanilla Icing: In a small bowl mix the confectioners’ sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Drizzle over cooled cookies. Store Blueberry Crumb Cookies in an airtight container for up to 3 days at room temperature.
Pro Tips For Blueberry Crumb Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the blueberries. Over mixing can cause the blueberries to bleed into the batter.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Blueberry Crumb Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Crumb Topping
- 120 g (1 cup) all-purpose flour
- 66 g (1/3 cup) brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- 70 g (5 tbsp) unsalted butter, melted
Blueberry Crumb Cookies
- 390 g (3 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g (1 1/3 cups) fresh blueberries
Vanilla Icing
- 60 g (1/2 cup) confectioners' sugar
- 2 tsp water
- ¼ tsp vanilla extract
Instructions
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
Blueberry Crumb Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl whisk all-purpose flour, baking powder, cinnamon, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and mix on low speed until just combined. Do not over mix the dough because it will make the blueberries bleed.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets. Make a slight indent onto each dough ball with the back of the cookie scoop then press about 1 tbsp of the crumb topping into the center of each ball (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 12 minutes then cool on the baking sheet.
Vanilla Icing
- In a small bowl mix the confectioners’ sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Drizzle over cooled cookies.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Blueberry Crumb Cookies in an airtight container for up to 3 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
