Lemon Blueberry Crumble Cookies
Soft and buttery Lemon Blueberry Crumble Cookies combine tangy lemon flavor with bursts of juicy blueberries, topped with a sweet crumble. These cookies are perfect for a refreshing treat or a crowd-pleasing dessert!
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1½ cups fresh blueberries
- 1 teaspoon vanilla extract
for Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- ¼ teaspoon cinnamon
Instructions
- Start by letting your butter and eggs sit out for about an hour to reach room temperature. Line two baking sheets with parchment paper and preheat your oven to 350°F.
- For the crumble topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold butter cubes and work them in with your fingertips. Pop this in the fridge while you make the cookie dough.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In your large mixing bowl, beat the softened butter until it’s creamy – about 30 seconds. Add the sugar and beat until it’s light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, letting each one fully mix in before adding the next.
- Add the lemon zest, lemon juice, and vanilla. The mixture might look a bit curdled at this point, It’ll smooth out when we add the flour.
- Gradually stir in the flour mixture until just combined. The dough will be soft but not sticky. Gently fold in the blueberries.
- Using a 2-tablespoon cookie scoop or spoon, drop rounded portions onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread a bit while baking.
- Take your crumble mixture from the fridge and sprinkle a generous amount on top of each cookie, gently pressing it in just a bit so it sticks.
- Bake for 13-15 minutes, rotating the pan halfway through. Look for light golden edges and a set center – the cookies should be just barely starting to brown around the bottom edges.
- Let them cool on the baking sheet for 5 minutes – they’re quite delicate when hot. Then transfer to a wire rack to cool completely.