Hard

Blueberry Crumb Cake Cookies

Total Time
1h 14m
34m prep · 40m cook
Servings
4 people
Rating
Difficulty
Hard
2 views
🥬 Vegetarian ☪️ Halal ✡️ Kosher

These blueberry crumb cake cookies are inspired by Crumbl Cookies. They're chock full of lemony, blueberry, and graham cracker-y goodness.

Ingredients

  • 2 cups all-purpose flour
  • 0.25 cups graham cracker crumbs
  • 1 teaspoon baking soda
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.13 teaspoons ground nutmeg
  • 0.5 cups unsalted butter , softened
  • 4 ounces cream cheese , at room temperature
  • 0.5 cups white sugar
  • 0.5 cups brown sugar
  • 1 large egg , at room temperature
  • 0.5 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1.25 cups fresh blueberries

Instructions

  1. 1

    Preheat the oven to 350 degrees F (165 degrees C). Line two baking sheets with silicone baking mats.

  2. 2

    Whisk together flour, 1/4 cup graham cracker crumbs, baking soda, baking powder, salt, and nutmeg in a medium bowl until combined.

  3. 3

    Beat butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract together in a large bowl with an electric mixer on medium-high speed until lightened and fairly smooth, 4 to 5 minutes. There will still be some small chunks of cream cheese in the mixture, and that is okay. Beat in lemon zest and juice. Pour in half the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in blueberries with a spatula.

  4. 4

    In a shallow bowl or pie plate, stir together 1/2 cup graham cracker crumbs and 3 tablespoons white sugar. Drop an approximately 2 tablespoon-sized piece of cookie dough into graham cracker mixture, and coat with crumbs. Carefully roll dough into a ball, and roll again in crumbs to coat. Place dough balls at least 2 inches apart on prepared baking sheets. Repeat with remaining dough.

  5. 5

    Bake in the preheated oven until cookies begin to turn golden, and no longer look wet on top, 15 to 17 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

  6. 6

    To make icing, whisk together powdered sugar, 2 1/2 tablespoons lemon juice, 1/4 teaspoon lemon zest, and salt until combined. Whisk in heavy cream. Glaze each cookie with a scant tablespoon of icing, then add a sprinkle of graham cracker crumbs plus 3 blueberries on top, if desired.

Nutrition Facts

Per serving

🍳

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View