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+ servings
A stack of three blueberry cookies on a stack of three plates with fresh blueberries and a glass of milk.

Blueberry Sugar Cookies with Cinnamon Streusel

Blueberry Sugar Cookies with Streusel are the perfect combination between a soft and fluffy muffin and a buttery chewy cookie. The cinnamon streusel topping is a MUST. Make them with fresh blueberries or follow the recipe notes for trying frozen berries. Note that these cookies are very soft and can be a little fragile.
4 from 3 votes
Prep Time 25 minutes
Cook Time 18 minutes
Chill Time 2 hours
Course Dessert
Cuisine American
Servings 8 very large cookies (4-4.5" diameter)

Ingredients
  

  • 8 tablespoons unsalted butter, softened 113g
  • 1/4 cup vegetable oil (or canola)
  • 1/2 cup granulated sugar 100g
  • 1/3 cup brown sugar, packed 73g
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 240g
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries NOT overflowing

Streusel topping

  • 2.5 tablespoons unsalted butter, softened
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon

Instructions
 

Mix:

  • Use a hand mixer on low speed to cream together butter, oil, and sugars until well combined. Turn the mixer up to medium and beat until lightened and fluffy, about 2 minutes.
  • Beat in egg and vanilla extract until just combined.
  • Sprinkle the flour, cornstarch, baking powder, and salt over the dough and use a large spatula to fold in until just combined. Add the blueberries and fold in until just combined.

Chill:

  • Chill dough in the fridge for two hours.

Bake:

  • When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper.
    Prepare streusel topping: Blend the streusel ingredients together (butter, flour, brown sugar, cinnamon) in a bowl with a fork until totally combined.
  • Divide dough into eight large equally sized balls (SEE NOTES), about 1/3 cup each (or, around 95-100g per cookie). Place the cookies 4” apart on a baking sheet and gently press down with a small flat-bottom glass or your fingers until each cookie is about 3/4” thick.
  • Sprinkle small pinches of the streusel evenly on top of each cookie. You'll use about 1 heaping tablespoon per cookie. Preparing both your cookie sheets of cookies at the same time helps adjust the amount easily between the cookies.
  • Bake cookies one tray at a time for about 16-18 minutes or until set and the edges are golden brown. We want the cookies to stay soft (so slightly underbaked). Let cool for 10 minutes then move to a cooling rack to cool for another 20-30 minutes.

Notes

Notes about the texture: As I noted earlier, the size of these cookies plus the fresh blueberries makes them soft and a little delicate. They are soft potentially-breakable “pick up with two hands” cookies.
Make Them Smaller: I like dividing this recipe up into smaller cookies as well. Try about a 2 tablespoon scoop or so (about 20-24 cookies) and slightly flatten each scoop of dough on the tray. Bake for about 10-14 minutes and remove from oven when the edges are golden brown, but the centers are still a bit soft. 
Using Frozen Blueberries: You can use frozen blueberries and it actually works quite well! I suggest Wyman’s Wild Frozen Blueberries (I would use about 3/4 cup) because they are smaller than standard blueberries and work much better in the recipe.
The dough WILL turn purple! The berries will also freeze the dough quite quickly, so using a cookie scoop is going to be easiest way to get these cookies onto the tray. Skip chilling the dough and make these cookies a little smaller (divide dough into 20-24 cookies).
How to store: Store the cookies at room temperature in an air-tight container for 24 hours or in the fridge for up to three days. They are actually really good chilled in the fridge—the streusel topping is just *chef’s kiss*. Freeze if desired for 1 month.
Streusel notes: For a more crumbly streusel, cut the butter down to 2 tablespoons. I tested both ways and preferred the more buttery version since it stuck to the cookies so well!