Crumbl Blueberry Crumb Cake Cookies Copycat Recipe

Ingredients

• 2 cups all-purpose flour
• 1/4 cup graham cracker crumbs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 4 ounces full-fat cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 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
• Icing: 1 1/2 cups confectioners sugar, 1/4 teaspoon lemon zest, 2 1/2 tablespoons lemon juice, 1 pinch salt, 2 tablespoons heavy cream, 3 tablespoons graham cracker crumbs, blueberries for garnish

Directions

Step 1: Preheat the oven to 350F (165C) and line two baking sheets with silicone baking mats or parchment paper.

Step 2: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, baking powder, salt, and ground nutmeg until evenly mixed.

Step 3: In a large bowl, beat the softened butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract using an electric mixer on medium-high speed for 4 to 5 minutes, until the mixture is lightened and smooth. Small chunks of cream cheese may remain, and thats fine.

Step 4: Add the lemon zest and lemon juice to the butter mixture, and mix until combined.

Step 5: Gradually add half of the flour mixture and mix until just combined. Then, add the remaining flour mixture and mix again until just combined.

Step 6: Gently fold in the fresh blueberries using a spatula.

Step 7: For the coating, combine 1/2 cup graham cracker crumbs with 3 tablespoons of white sugar in a shallow bowl or pie plate.

Step 8: Scoop approximately 2 tablespoons of cookie dough and drop it into the graham cracker mixture, rolling it to coat evenly. Form the dough into a ball, then roll it once more in the crumbs to fully coat.

Step 9: Place the coated dough balls at least 2 inches apart on the prepared baking sheets. Repeat this process with the remaining dough.

Step 10: Bake the cookies in the preheated oven for 15 to 17 minutes, or until the cookies turn golden and the tops no longer appear wet.

Step 11: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 12: While the cookies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth.

Step 13: Whisk in the heavy cream until the icing reaches a smooth consistency.

Step 14: Once the cookies have cooled, glaze each cookie with a scant tablespoon of icing. Sprinkle with graham cracker crumbs and top with 3 fresh blueberries for garnish, if desired.

Cook's Notes:

• The cookie dough size can be adjusted slightly for smaller or larger cookies, but keep an eye on the baking time.
• The lemon icing can be adjusted to your taste by adding more or less lemon zest or juice, or increasing the amount of powdered sugar.
• If using parchment paper, the cookies may spread a bit more compared to baking on silicone mats, so consider using Silpats for best results.

Nutrition Facts (per serving)

• Calories: 222
• Total Fat: 8g (11% Daily Value)
• Saturated Fat: 5g (24% Daily Value)
• Cholesterol: 30mg (10% Daily Value)
• Sodium: 183mg (8% Daily Value)
• Total Carbohydrate: 35g (13% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 23g
• Protein: 2g (5% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 27mg (2% Daily Value)
• Iron: 1mg (5% Daily Value)
• Potassium: 52mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.