Crumbl 🙀 Blueberry Crumb Cake Cookies

This CRUMBL Blueberry crumb cake cookie resembles those thick blueberry muffin top cookies but better. The lemon helps bring out the freshness of the blueberries even more too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line baking sheet with parchment paper; set aside.

Step 2

Cream butter & sugars until smooth. Add egg, lemon zest, lemon juice, lemon extract, & sour cream; mix until combined.

Step 3

Add flour, baking powder, crushed graham crackers, & salt; mix until just incorporated. Gently fold in fresh blueberries.

Step 4

A lg. cookie scoop, should yield 12 equally-sized cookie dough balls.

Step 5

Roll into a ball with hands; roll to coat in crushed graham crackers. Place cookies on baking sheet.

Step 6

Bake (14-15 min.); cool completely on baking sheet.

Step 7

In sm. bowl, mix powdered sugar, lemon zest, & lemon juice together until smooth. (If glaze is too thick, add ¼ tsp lemon juice at a time; mix again.)

Step 8

Drizzle lemon glaze over cooled cookies, let it set, & enjoy.

Step 9

Store these cookies in an airtight container at room temp. (up to 2 days) or refrigerate them in airtight container (up to 5 days.)

Step 10

Freeze in airtight container (up to 2 mo.)

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