Description
Soft, cakey cookies with fresh blueberries and a buttery cinnamon crumb topping, combining the best of a muffin into a portable treat. Cornstarch adds tenderness, and lemon zest brightens the blueberry flavor.
Ingredients
- Crumb Topping: 0.5 cup all purpose flour
- Crumb Topping: 0.25 cup granulated sugar
- Crumb Topping: 0.25 cup light brown sugar packed
- Crumb Topping: 0.5 teaspoon ground cinnamon
- Crumb Topping: 4 tablespoons unsalted butter cold and cubed
- Cookie Dough: 2.25 cups all purpose flour
- Cookie Dough: 1 tablespoon cornstarch
- Cookie Dough: 1 teaspoon baking soda
- Cookie Dough: 0.5 teaspoon salt
- Cookie Dough: 0.75 cup unsalted butter softened
- Cookie Dough: 0.75 cup granulated sugar
- Cookie Dough: 0.25 cup light brown sugar packed
- Cookie Dough: 1 large egg room temperature
- Cookie Dough: 1 teaspoon alcohol free vanilla extract
- Cookie Dough: 1 teaspoon fresh lemon zest
- Cookie Dough: 1 cup fresh blueberries washed and thoroughly dried
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Whisk together the flour, sugar, brown sugar, and cinnamon for the topping in a small bowl.
- Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse wet sand, then place this bowl in the refrigerator to keep cold.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until uniformly combined.
- Beat the softened butter, granulated sugar, brown sugar, and lemon zest in a large bowl or stand mixer on medium high speed for 3 minutes until creamy and pale.
- Add the egg and alcohol free vanilla extract to the butter mixture and beat on medium speed until fully incorporated.
- Pour the dry ingredients into the wet mixture and mix on low speed just until no flour streaks remain.
- Fold the dried fresh blueberries gently into the stiff dough using a rubber spatula to avoid crushing the fruit.
- Scoop the dough into 3 tablespoon sized mounds and arrange them 3 inches apart on the prepared baking sheets.
- Press a generous amount of the chilled crumb topping onto the top of each dough mound.
- Bake the cookies for 12 to 14 minutes until the edges are set and the topping is golden.
- Allow the cookies to cool completely on the baking sheets to firm up before serving.
Notes
- Do not consume raw cookie dough containing uncooked flour and eggs.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American