CRUMBL Blueberry Crumb Cake Cookies I

[PurplePuppy]

CRUMBL Blueberry Crumb Cake Cookies





Prep Time

20minutes 
Cook Time

15minutes 
Total Time

35minutes 
Servings

12 cookies


Ingredients

½ cup butter softened

½ cup brown sugar

⅔ cup granulated sugar

1 large egg at room temperature

½ tablespoon lemon zest

1 teaspoon lemon juice

½ teaspoon lemon extract

¼ cup sour cream

2 cup all-purpose flour

1 & ½ teaspoon baking powder

2 tablespoon graham cracker crumbs

¼ teaspoon salt

1 cup blueberries

¼ cup graham cracker crumbs for rolling cookies

Lemon glaze

½ cup powdered sugar

½ teaspoon lemon zest

2-4 teaspoon lemon juice


Instructions



Preheat the oven to 375F then line a baking sheet with parchment paper then set aside.


Cream the butter, brown sugar, and granulated sugar until smooth. Add in the egg, lemon zest, lemon juice, lemon extract, and sour cream and mix until combined.


Add in the flour, baking powder, crushed graham crackers, and salt and mix until the dry mixture disappears then fold in the fresh blueberries.


Using a large cookie scooper scoop out 12 equally sized cookie dough balls. Roll them in between the palm of your hands then roll them in the crushed graham crackers.


Place the cookies on a baking sheet and bake for 14-15 minutes. Once baked, let them cool down fully on the baking sheet.


Make the lemon glaze.


In a small bowl, mix the powdered sugar, lemon zest, and lemon juice together until smooth. If the glaze is too thick add ¼ teaspoon lemon juice at a time and mix again.


Drizzle the lemon glaze over the cookies, let it set, and enjoy.


Notes

How to store Crumbl blueberry crumb cake cookies?

You can store these cookies in an airtight container at room temperature for up to 2 days or you can refrigerate them in an airtight container for up to 5 days.

You can also freeze these blueberry crumb cake cookies in an airtight container for up to 2 months in an airtight container as well.


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