Blueberry Crumb Cake Cookies by CRUMBL
A Sweet Treat to Savor
Crumbl Blueberry Crumb Cake Cookies are a delightful blend of moist cookie and crumbly topping, making them the perfect snack for any time of day. Whether you’re hosting a family brunch, enjoying coffee with friends, or simply indulging in a sweet treat, these cookies are sure to impress. What sets them apart is their balance of tangy blueberries combined with a refreshing lemon glaze, providing a burst of flavor in every bite. If you love cookies that evoke the warmth and comfort of homemade desserts, you’ll definitely want to try these. And if you’re a fan of unique cookie flavors, be sure to check out German Chocolate Cake Crumbl Cookies as well!
Why You’ll Love This Recipe
These cookies offer several benefits that make them a must-try. First, they are quick to whip up, requiring minimal prep time while delivering maximum flavor. Furthermore, they are budget-friendly as they use common ingredients. These cookies are also kid-approved, making them a fantastic choice for family gatherings. You can serve them as an afternoon snack or even as a dessert at dinner parties, and they will surely please everyone. You may also find Copycat Crumbl Salted Caramel Cheesecake Cookies 2 useful.
Step-by-Step Overview
Making Crumbl Blueberry Crumb Cake Cookies is straightforward. You’ll start by creaming your butter and sugars, adding your eggs and flavorings, then mixing in the dry ingredients. Finally, you’ll fold in the blueberries, shape the dough, and bake until golden brown. Follow along for detailed instructions!
Gather These Items
To make these delicious cookies, you will need the following ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 tbsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp lemon extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 2 tbsp graham cracker crumbs
- 1/4 tsp salt
- 1 cup blueberries
- 1/4 cup graham cracker crumbs for rolling cookies
- For the lemon glaze:
- 1/2 cup powdered sugar
- 1/2 tsp lemon zest
- 2-4 tsp lemon juice
Directions to Follow
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Next, add the egg, lemon zest, lemon juice, lemon extract, and sour cream, mixing until well combined. Gradually add the flour, baking powder, graham cracker crumbs, and salt, stirring until the dry ingredients are fully incorporated. Gently fold in the fresh blueberries to prevent them from breaking.
Using a large cookie scoop, portion out 12 equally sized cookie dough balls. Roll each ball in your hands before coating them in crushed graham cracker crumbs. Arrange the cookies on the prepared baking sheet and bake for 14-15 minutes, or until the edges are golden. Allow them to cool completely on the baking sheet.
To create the lemon glaze, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. If the glaze is too thick, simply add 1/4 tsp of lemon juice at a time until the desired consistency is reached. Drizzle the lemon glaze over the cooled cookies, let it set, and enjoy!
Best Ways to Enjoy It
These cookies can be served in a variety of ways. Pair them with a refreshing glass of lemonade or a cup of hot tea for a delightful afternoon break. Alternatively, you might consider serving them alongside a scoop of vanilla ice cream for an indulgent dessert. Another idea is to package them as a homemade gift for friends, wrapped in a beautiful box or a cellophane bag.
How to Store & Freeze
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to make them ahead of time, you can freeze the cookie dough or the baked cookies. For the dough, scoop them into balls and freeze solid, then transfer them to a freezer bag. Simply bake them straight from the freezer for a few extra minutes when you’re ready to enjoy them.
Helpful Cooking Tips
Here are a couple of tips to ensure your cookies turn out perfectly every time: Make sure you allow your butter to soften at room temperature to achieve the right creamy texture when mixed. Additionally, be gentle when folding in the blueberries to prevent them from bursting and discoloring the cookie dough.
Creative Twists
Feel free to experiment with the flavors in this recipe! You could swap out the blueberries for raspberries or even diced strawberries for a fruity twist. Consider adding a sprinkle of cinnamon or nutmeg to the dough for extra warmth, or topping the cookies with a sprinkle of sea salt to enhance the flavors.
Your Questions Answered
What is the prep time for these cookies?
The prep time is approximately 15-20 minutes, with a baking time of around 14-15 minutes.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be mindful that they may release more moisture into the dough.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week to maintain their freshness.
Can I substitute the flour for gluten-free options?
Absolutely! You can use a gluten-free all-purpose blend that is formulated for baking.
Conclusion
Crumbl Blueberry Crumb Cake Cookies are a delightful addition to any dessert table, offering a perfect balance of sweetness and a hint of tartness. For another exciting cookie recipe, try the Soft CRUMBL Blueberry Crumb Cake Cookies copycat recipe, where you’ll find even more delicious ideas to satisfy your cookie cravings. Enjoy baking!
Crumbl Blueberry Crumb Cake Cookies
Ingredients
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, lemon zest, lemon juice, lemon extract, and sour cream, mixing until well combined.
- Gradually add the flour, baking powder, graham cracker crumbs, and salt, stirring until the dry ingredients are fully incorporated.
- Gently fold in the fresh blueberries to prevent them from breaking.
- Using a large cookie scoop, portion out 12 equally sized cookie dough balls. Roll each ball in your hands before coating them in crushed graham cracker crumbs.
- Arrange the cookies on the prepared baking sheet.
- Bake for 14-15 minutes, or until the edges are golden.
- Allow them to cool completely on the baking sheet.
- To create the lemon glaze, whisk together the powdered sugar, lemon zest, and lemon juice until smooth.
- If the glaze is too thick, add 1/4 tsp of lemon juice at a time until the desired consistency is reached.
- Drizzle the lemon glaze over the cooled cookies, let it set, and enjoy!
