If you want blueberry cookies, look no further than this Crumbl Blueberry Cookie Recipe! These cookies are soft and fluffy with a delicious blueberry flavor. Plus, they’re easy to make and only require a few simple ingredients. Give them a try today and see for yourself how amazing they are!
You can find Crumbl Cookie Copycat Recipes all over the internet and people say they’re just as good as the real thing! These cookies are so delicious, and they’re perfect for when you’re craving something sweet. Crumbl cookies are a delicious treat, and now you can enjoy them at home with these copycat recipes. These cookies are soft and chewy, with a melt-in-your-mouth texture that is simply irresistible.
Ingredients Needed for this Recipe
Here’s what you need for these delicious cookies!
- Unsalted Butter– Unsalted butter is often the best choice for baking cookies. In addition, unsalted butter gives cookies a lighter texture and a delicate flavor that is often lost when using salted butter. As a result, unsalted butter is generally the best choice for baking cookies.
- Brown Sugar– Brown sugar is often used in baking, and for good reason. When used in cookies, brown sugar helps to create a chewy texture. In addition, brown sugar has a deeper flavor than refined sugar, giving cookies a richer taste.
- Granulated Sugar– Granulated sugar is the perfect choice for cookies because it dissolves quickly and evenly, helping to create a light and fluffy texture. In addition, granulated sugar helps to brown the exterior of the cookie, giving it a delicious Crunch.
- Large Egg– Large eggs also help to produce a cakier cookie, as opposed to a chewy one. This is due to the higher ratio of whites to yolks in large eggs. And lastly, large eggs simply add more moisture to the dough, which results in a softer cookie.
- Lemon Extract– Lemon extract is a type of flavoring that is made from the oil of lemon peel. Lemon extract is a good choice for cookies because it adds a bright, fresh flavor. It pairs well with other flavors, such as vanilla, almond, and chocolate.
- Vanilla Extract– When used in baking, Vanilla extract helps to create a more complex flavor profile. It also tenderizes the dough, resulting in cookies that are soft and chewy. In short, Vanilla extract is a baker’s best friend.
- Sour Cream– Sour cream is often used as an ingredient in baked goods, and for good reason. Its high fat content makes it perfect for creating tender, moist cookies. Sour cream also helps to add structure to cookie dough, preventing the cookies from spreading too thin during baking.
- All-Purpose Flour– All-purpose flour is a type of flour that can be used for a variety of baking recipes. It is the most common type of flour used in cookies because it has a higher protein content than other types of flour, which helps the cookies to hold their shape and prevents them from spreading too much. All-purpose flour also absorbs moisture better than other types of flour, so it helps to keep cookies soft and chewy.
- Baking Powder– Baking powder is a key ingredient in cookies for two main reasons. First, it helps to create a light and fluffy texture. This is because baking powder is a leavening agent, which means it causes the dough to rise. Second, baking powder also helps to create a crisp outer layer on the cookie.
- Graham Cracker Crumbs– Graham Cracker Crumbs add a delicious crunch that complements the softness of the dough. They also help to absorb excess moisture, which prevents the cookies from becoming too dry or crumbly.
- Salt– Salt is an essential ingredient in cookies for several reasons. First, salt helps to balance the sweetness of the other ingredients, making the cookie taste more complex and less one-dimensional. Second, salt helps to add structure to the dough, preventing it from spreading too thin during baking.
- Small Blueberries– Small Blueberries are the perfect size for cookies. They are small enough to nestle into the nooks and crannies of the cookie dough, but big enough to add a burst of flavor in each bite. In addition, Small Blueberries hold their shape well when baked, so you won’t end up with a flat cookie.
- Powdered Sugar– When mixed with a little water or milk, powdered sugar forms a smooth, pourable glaze that helps to give cookies a beautiful finish. So next time you’re looking to add a little extra sweetness to your baked goods, reach for the powdered sugar instead of the granulated kind.
- Milk- Milk is also a popular choice for cookie icing drizzle because it has a mild flavor that won’t overwhelm the cookies. Additionally, milk provides a smooth and glossy finish that is perfect for decorating.
Baking Ingredients from Amazon:
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set, Rectangle Steel Sheet PanAmazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2KitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer – Empire RedCookie Scoop for Baking, 18/8 Stainless Steel Metal Large Cookie Dough Ice Cream Scoop with Trigger for Melon Ball Cupcakes, 3 TablespoonOXO Good Grips 5-Quart Mixing Bowl
What Kind of Blueberries Should I Use in the Blueberry Cookie?
Blueberry cookies are a favorite treat of mine, and I always get asked what kind of blueberries should be used in the cookie. For the best flavor, I recommend using fresh or frozen wild blueberries. These berries have a deep, rich flavor that pairs perfectly with the sweet cookie dough.
If you’re using frozen berries, be sure to thaw them completely before adding them to the dough. Otherwise, they’ll release too much liquid and make the cookies soggy. Regardless of which type of blueberry you use, be sure to add plenty – Blueberry cookies are all about the fruit!
How Long Do Blueberry Cookies Stay Fresh?
Blueberry cookies are a delicious and delightful treat that is perfect for any occasion. But how long do they stay fresh? Blueberry cookies can last up to six weeks if stored properly. If you store them in an airtight container in a cool, dark place, they will stay fresh for up to six weeks. However, if you store them in a warm or humid place, they will only last for two to three weeks.
Blueberry cookies are also susceptible to freezer burn, so it is important to wrap them tightly in plastic wrap or aluminum foil before freezing. When stored correctly, blueberry cookies will stay fresh and delicious for up to six weeks. Enjoy!
How Can You Freeze These Blueberry Cookies?
To freeze Blueberry Cookies, place the cookies on a baking sheet and put them in the freezer for about an hour. After an hour, transfer the cookies to a freezer-safe container or bag. Blueberry Cookies will keep in the freezer for up to two months.
When you’re ready to eat the cookies, thaw them at room temperature or in the microwave. Blueberry Cookies are best when they’re fresh, so try to eat them within a few days of thawing.
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More Amazing Crumbl Cookie Copycat Recipes
- Crumbl Pumpkin Roll Cookie Recipe
- Crumbl Heath Bar Cookie Recipe
- Crumbl Oreo Birthday Cookie Recipe
- Crumbl German Chocolate Cookie Recipe
You’ll Love these Blueberry Recipes
- Blueberry Cream Pie
- Overnight Blueberry Chia Pudding
- Blueberry Cobbler made with Cake Mix
- Blueberry Crumb Coffee Cake
- ½ Cup (1 stick) Unsalted Butter, softened
- ½ Cup Brown Sugar
- ⅔ Cup Granulated Sugar
- 1 Large Egg, brought to room temperature
- 1 Teaspoon Lemon Extract
- 1 Teaspoon Vanilla Extract
- ¼ Cup Sour Cream
- 2 Cups All-Purpose Flour
- 1 ½ Teaspoons Baking Powder
- 3 Tablespoons Graham Cracker Crumbs
- ¼ Teaspoon Salt
- 1 Cup Small Blueberries (fresh or frozen)
- 1/2 Cup Graham Cracker Crumbs for rolling cookies
- ½ Cup Powdered Sugar
- 1/2 Teaspoons Lemon Extract
- 2-3 Teaspoons Milk or Water
- Preheat the oven to 375F.
- Line 2 baking sheets with parchment paper.
- To the mixing bowl add butter, brown sugar and granulated sugar.
- Cream for 4-5 mins until light and fluffy.
- Add in the eggs, lemon extract, vanilla extract and sour cream.
- Mix until combined.
- Add flour, baking powder, crushed graham cracker and salt.
- Mix until full incorporated.
- Fold in the blueberries (if they are frozen, this will be slightly wetter than the fresh ones).
- Scoop a ball of cookie dough, roll it in the 1/2 cup crushed graham crackers.
- Place on baking sheet and press down to about 1 inch thick.
- For fresh blueberries bake about 13-14 mins.
- For frozen blueberries bake closer to 15-16 mins.
- Allow the cookies to cool completely and make the glaze.
- In a small bowl add the powdered sugar, lemon extract and milk or water until smooth.
- If the glaze becomes too thick add ¼ milk or water at a time and mix again.
- Drizzle the glaze over the cookies.
- Pop in the fridge for about 10 mins to set.
- I used small frozen blueberries that had been thawed out in the fridge overnight. Fresh blueberries will also work in the recipe.