In a small bowl, combine:
✔ flour
✔ sugar
✔ cinnamon
✔ cold butter
Use a fork or your fingers to crumble until mixture resembles small pebbles.
Refrigerate while preparing the cookie dough.
STEP 3 — Mix the Dry Ingredients
In a medium bowl, whisk together:
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flour
-
baking powder
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baking soda
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salt
Set aside.
STEP 4 — Cream Butter & Sugars
In a large mixing bowl:
-
Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add eggs and vanilla extract; mix again until smooth.
STEP 5 — Add Dry Ingredients
Fold the dry mixture into the wet ingredients until fully combined.
STEP 6 — Add Blueberries
Toss blueberries in 1 tablespoon cornstarch.
Gently fold them into the dough with a spatula — do not overmix.
STEP 7 — Scoop & Add Streusel
Scoop dough into large cookie balls (about 2–3 tbsp each).
Place them on the baking sheet and sprinkle a generous amount of streusel on top.
STEP 8 — Bake
Bake for 12–15 minutes, or until:
-
edges are golden
-
centers look slightly soft (they firm up while cooling)
Cool completely before glazing.
STEP 9 — Add the Vanilla Glaze
Whisk powdered sugar, vanilla, and milk until smooth.
Drizzle over cooled cookies.
🍴 Serving Suggestions
These cookies are perfect with:
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Hot coffee
-
Iced vanilla latte
-
Fresh fruit
-
A scoop of vanilla ice cream
They also make great brunch treats, holiday gifts, or bake sale favorites.
🔁 Variations & Upgrades
🔹 Lemon Blueberry Muffin Cookies
Add 1 tbsp lemon zest + 1 tbsp lemon juice to the dough.
🔹 Bakery-Style Thick Cookies
Chill the dough for 30 minutes before baking.
🔹 Cinnamon-Sugar Version
Roll dough balls in cinnamon sugar before adding streusel.
🧊 Storage Tips
Room Temperature
Store in an airtight container for 3–4 days.
Refrigerator
Keeps up to 1 week.
Freeze Cookie Dough
Freeze scooped dough balls for up to 3 months.
Bake from frozen at 350°F — add 2–3 extra minutes.
