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Blueberry Crumb Cake Cookies
Blueberry Crumb Cake Cookies
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Delicious blueberry crumb cake cookies with zesty lemon, fresh blueberries, graham cracker coating, and lemon glaze.
Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup graham cracker crumbs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 4 oz full fat cream cheese, at room temp
  • 1/2 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg, room temp
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 1/4 cups fresh blueberries
  • Coating:
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons white sugar
Instructions:
  • Preheat your oven to 350 degrees F (165 degrees C) and prepare two baking sheets with silicone baking mats.
  • Combine flour, 1/4 cup graham cracker crumbs, baking soda, baking powder, salt, and nutmeg in a medium bowl and whisk until fully mixed.
  • In a large bowl, use an electric mixer to beat together butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract on medium-high speed for 4 to 5 minutes until lightened and fairly smooth. It's okay if there are some small chunks of cream cheese left. Mix in lemon zest and juice. Gradually add and mix half of the flour mixture, then add the remaining flour mixture, mixing until just combined. Gently fold in blueberries using a spatula.
  • Combine 1/2 cup graham cracker crumbs and 3 tablespoons white sugar in a shallow bowl. Coat an approximately 2 tablespoon-sized piece of cookie dough with the mixture by rolling it into a ball. Place the coated dough balls 2 inches apart on baking sheets. Repeat with the rest of the dough.
  • Bake the cookies in the preheated oven for 15 to 17 minutes until they start to turn golden and no longer appear wet on top. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • For the delightful icing, combine powdered sugar, 2 1/2 tbsp lemon juice, 1/4 tsp lemon zest, and salt. Gradually whisk in heavy cream. Frost each cookie with a dollop of icing, then garnish with graham cracker crumbs and 3 blueberries, if preferred.

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