Blueberry Crumble Cookies
These Blueberry Crumble Cookies are bakery-style cookies made with soft vanilla dough, sweet blueberry jam, and a buttery streusel topping. An easy homemade cookie to enjoy with coffee or a glass of cold milk for kids.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
Honestly, these are the perfect sweet treat for a casual weekend brunch, but also great for a baby shower or a springtime afternoon tea. I love making them whenever our family needs a little comfort food pick-me-up, or when the kids have friends over.
You’ll find more homemade cookies here!
How to Make Blueberry Crumble Cookies
Ingredients you’ll need for Cookie Dough
Ingredients you’ll need for Streusel Topping
Step-by-Step Guide
1. In a small bowl, combine the melted butter, brown sugar, granulated sugar, flour, and salt.
2. Mix with a fork until crumbly clumps form.
3. Place in the refrigerator while preparing the cookie dough.
4. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
5. Add the egg and vanilla extract and mix until fully incorporated.
6. Add the flour, cornstarch, and salt. Mix until a soft dough forms.
7. Cover and refrigerate the dough for 1 hour.
8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Divide the dough into 8 equal portions and roll into balls.
10. Place the dough balls on the prepared baking sheet, leaving space between each cookie.
11. Use your thumb or the back of a measuring spoon to create a shallow well in the center of each dough ball.
12. Spoon about 1½ teaspoons of blueberry jam into each indentation.
13. Generously sprinkle the chilled streusel over the tops of the cookies, gently pressing it into the dough so it adheres.
14. Bake for 12–14 minutes, or until the edges are lightly golden and the centers appear set.
15. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Serve & Enjoy!
Important Recipe Notes
- Chill the dough: Refrigerating the cookie dough for 1 hour helps prevent spreading and gives the cookies a thicker, bakery-style texture.
- Keep the streusel cold: Chilling the streusel while you prepare the dough helps it stay crumbly and crisp during baking.
- For the cookie dough, use softened butter, which creams better with the sugars and creates a soft, tender cookie.
- Do not overfill the jam center: About 1½ teaspoons of blueberry jam per cookie is enough. Too much jam can bubble over the edges.
- Press the streusel gently: Lightly press the crumble topping into the dough so it sticks while baking.
- Watch the bake time: Bake until the edges are lightly golden and the centers look set. The cookies will continue to firm up as they cool.
- Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack so they do not break apart.
- If using a vanilla glaze, wait until the cookies are completely cool so the glaze sets nicely on top.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for the freshest texture.
Blueberry Crumble Cookies
Ingredients
- ½ cup 113g unsalted butter, softened
- ⅓ cup 67g granulated sugar
- ¼ cup 50g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups 180g all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup 80g blueberry jam
Streusel Topping
- 3 tbsp 42g unsalted butter, melted
- 2 tbsp 25g light brown sugar
- 2 tbsp 25g granulated sugar
- ⅓ cup 40g all-purpose flour
- ¼ tsp salt
Instructions
- In a small bowl, combine the melted butter, brown sugar, granulated sugar, flour, and salt.
- Mix with a fork until crumbly clumps form.
- Place in the refrigerator while preparing the cookie dough.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the flour, cornstarch, and salt. Mix until a soft dough forms.
- Cover and refrigerate the dough for 1 hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Divide the dough into 8 equal portions and roll into balls.
- Place the dough balls on the prepared baking sheet, leaving space between each cookie.
- Use your thumb or the back of a measuring spoon to create a shallow well in the center of each dough ball.
- Spoon about 1½ teaspoons of blueberry jam into each indentation.
- Generously sprinkle the chilled streusel over the tops of the cookies, gently pressing it into the dough so it adheres.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers appear set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
