Blueberry Crumble Cookies
These Blueberry Crumble Cookies are soft, buttery vanilla cookies filled with sweet blueberry jam and topped with a crisp, buttery streusel crumble. Perfect for family gatherings, holiday cookie trays, afternoon coffee breaks, or kids' snacks.
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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.
Servings: 8
Calories: 390kcal