Blueberry Crumble Cookies
These cookies pair a buttery base with sweet blueberry centers and a cinnamon crumble topping. Every bite delivers cozy bakery-style flavor at home.
Ingredients
For The Crumble
- 1/3 cup All-Purpose Flour
- 1/4 cup Light Brown Sugar
- 1/4 tsp Ground Cinnamon
- 3 tbsp Unsalted Butter, Melted
For The Cookie Dough
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Fine Salt
- 1/3 cup Blueberry Preserves
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Stir the flour, brown sugar, cinnamon, and melted butter together until small clumps form. Refrigerate the crumble while preparing the cookie dough.
- Beat the softened butter, granulated sugar, and brown sugar until light and creamy. Mix in the egg, vanilla, and lemon zest.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until combined.
- Divide the dough into 12 portions and arrange them on the prepared baking sheets. Press a deep indentation into each portion and fill each one with about 1 1/2 teaspoons of blueberry preserves.
- Scatter the chilled crumble over the cookies, gently pressing it around the preserves. Bake for 12 to 14 minutes, until the edges are lightly golden.
- Cool the cookies on the baking sheets for 10 minutes, then transfer them to a cooling rack and let the blueberry centers finish setting.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 38gProtein: 3gFat: 12g