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Crumbl Blueberry Crumb Cake Cookies

Delightful cookies with a moist texture and crumbly topping, featuring tangy blueberries and a refreshing lemon glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup butter, softened Make sure it's at room temperature
  • 1/2 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon extract
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 2 tablespoons graham cracker crumbs For mixing into dough
  • 1/4 teaspoon salt
  • 1 cup blueberries Fresh blueberries are preferred
  • 1/4 cup graham cracker crumbs for rolling cookies
For the lemon glaze
  • 1/2 cup powdered sugar
  • 1/2 teaspoon lemon zest
  • 2-4 teaspoons lemon juice Adjust for consistency

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Add the egg, lemon zest, lemon juice, lemon extract, and sour cream, mixing until well combined.
  4. Gradually add the flour, baking powder, graham cracker crumbs, and salt, stirring until the dry ingredients are fully incorporated.
  5. Gently fold in the fresh blueberries to prevent them from breaking.
  6. 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.
  7. Arrange the cookies on the prepared baking sheet.
Baking
  1. Bake for 14-15 minutes, or until the edges are golden.
  2. Allow them to cool completely on the baking sheet.
Glazing
  1. To create the lemon glaze, whisk together the powdered sugar, lemon zest, and lemon juice until smooth.
  2. If the glaze is too thick, add 1/4 tsp of lemon juice at a time until the desired consistency is reached.
  3. Drizzle the lemon glaze over the cooled cookies, let it set, and enjoy!

Notes

Store cookies in an airtight container at room temperature for a week. Dough can be frozen for later use. For a twist, swap blueberries for other fruits or add spices.