These blueberry crumble cookies are the perfect mix of cookie-shop indulgence and cozy homemade flavor. They’re thick and soft in the center, lightly crisp around the edges, packed with juicy blueberries, and topped with a sweet crumble plus a simple vanilla glaze drizzle. If you love blueberry muffins, streusel topping, and chewy cookies, this recipe combines all of that in one bite.
They’re great for brunch tables, bake sales, holiday cookie boxes, or anytime you want something different from the usual chocolate chip cookie. The key is using a buttery cookie dough that can hold the fruit without spreading too much. The crumble topping adds texture and that bakery-style look you see in the photo, while the glaze makes them feel extra special.
Why You’ll Love These Blueberry Crumble Cookies
- Soft and thick texture with a tender crumb
- Juicy blueberries in every bite
- Crunchy crumble topping like a muffin streusel
- Easy vanilla glaze for a pretty finish
- Perfect freezer-friendly cookie for make-ahead baking
Ingredients
Cookie dough
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp cornstarch (helps softness)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (for richness)
- 2 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Crumble topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) brown sugar
- 1/4 tsp cinnamon (optional)
- 1/4 cup (60 g) butter, melted
- Pinch of salt
Vanilla glaze
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk (as needed)
- 1/2 tsp vanilla extract
Optional:
- 1/2 tsp lemon zest for brighter blueberry flavor
- Turbinado sugar for sparkle on top
How to Make Blueberry Crumble Cookies
- Make the crumble topping
In a bowl, mix flour, brown sugar, salt (and cinnamon if using). Stir in melted butter until clumps form. Chill while you make the dough. - Mix dry ingredients
In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. - Cream butter and sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add egg, egg yolk, and vanilla and mix until smooth. - Combine and fold in blueberries
Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in blueberries. If using frozen blueberries, add them straight from the freezer to reduce bleeding. - Chill the dough
Chill for 30–60 minutes. This helps prevent spreading and keeps cookies thick. - Scoop and top
Preheat oven to 350°F (175°C). Scoop dough into large balls (2–3 tablespoons each) and place on a parchment-lined baking sheet. Press crumble topping gently on top of each cookie. - Bake
Bake 11–14 minutes until edges are set and centers look slightly underbaked. Cool on the tray for 10 minutes, then transfer to a rack. - Drizzle glaze
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over fully cooled cookies.
Tips for Perfect Cookies
- Chill dough to keep cookies thick.
- Don’t overmix after adding flour for a tender texture.
- Use frozen blueberries carefully (no thawing) to avoid purple dough.
- Bake until just set for soft centers.
- Glaze only when cool so it stays pretty and doesn’t melt.
Storage and Freezing
Store cookies in an airtight container for up to 4 days. For freezing, freeze baked cookies (unglazed) up to 2 months. Thaw and add glaze fresh.
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