I’ve saved my favorite cookie for last… A Blueberry Crumb Cookie. I got the idea for this cookie while baking one of my favorite summer desserts, a Blueberry Crumb Cake. Granted you can make it anytime of the year, but it tastes best when the blueberries are at their sweetest. Initially I was thinking of using fresh blueberries in the cookie, but for a few reasons I didn’t think it was the right move. I was concerned that some of the blueberries would be sour (not a good thing for a cookie), inevitably different sizes (you kind of want uniformity in a cookie) and that they might turn the cookies blue during baking. Since cookie dough is a lot thicker than cake batter, I thought that there was good chance of the blueberries being slightly decimated while folding them in. Thankfully I was able to find dried wild blueberries that eliminated all those concerns I had from using fresh ones.
For these cookies I made two mixtures… The cookie dough and the crumb topping.
Once both were ready, I rolled scoops of the dough in the crumb topping and then placed it on my baking sheets. And in case you are wondering, no, the crumb topping won’t burn and yes it will stick to the cookie even after baking.
And yes, the cookies will spread a bit while baking, but I don’t suggest refrigerating the cookie dough prior to scooping and rolling them in the crumb topping. You want the cookie dough to be slightly sticky so the crumb topping will adhere to it. And there’s no harm in a larger cookie. They don’t flatten and are slightly thick so it’s all good!
And I must say that while these cookies are delish the day they come out of the oven, the blueberry flavor gets stronger each day after so you may want to make these a day or two ahead of time and keep them stored in an airtight container prior to serving, sharing or giving. Because of this these cookies are the perfect cookie to mail to someone. They stay moist and the flavor only gets better.
I hope you have enjoyed this year’s Cookie Palooza and hopefully one, two or maybe all of these cookies will earn a spot on your cookie trays this holiday season!
Happy Holidays (and Happy Baking!)
Blueberry Crumb Cookies
For the Cookies:
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
2/3 cup sugar
2 large eggs
1 teaspoon lemon juice
1/4 cup sour cream
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried blueberries*
For the Crumb Topping:
2 tablespoons sugar
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 stick unsalted butter, melted
1/2 cup + 2 tablespoons flour
*I used dried wild blueberries from Trader Joe’s
Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
For the cookies: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
In a large bowl beat together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add in the eggs one at a time and beat until just combined. Add in the lemon juice and sour cream and continue beating until well combined.
With the mixer on low add in the flour mixture. And then fold in the blueberries.
For the Crumb Topping: In a medium bowl whisk together both sugars, the cinnamon and nutmeg. Stir in the melted butter and then the flour. You may need to use your hands to really get the mixture combined well and to form the crumbs.
To make rolling the dough in the crumb topping easier (and less messy), first scoop the dough onto the prepared baking sheets, then roll in the crumb topping and then return to the baking sheets. Place the dough 2 inches apart.
Bake for 12-14 minutes, until the cookies are set and beginning to brown around the edges. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container.
Recipe first appeared on Bead Yarn Spatula.