- 18
Ingredients
- CRUMB TOPPING:
- 2 1/2 Tablespoons granulated sugar
- 2 1/2 Tablespoons brown sugar
- heaping 1/4 teaspoon cinnamon
- pinch table salt
- 4 tablespoons unsalted butter, melted and still warm
- 3/4 cup cake flour
- COOKIE:
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 1 cup fresh blueberries
- prepared & cooled Crumb Topping
Preparation
Step 1
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat mat.
To make the CRUMB TOPPING: Whisk together sugars, cinnamon and salt in a small bowl. Whisk in melted butter. Fold in cake flour until combined and thick dough forms. Form into a ball. Cool in fridge for about 10 minutes. Using 3/4 of the dough (reserve 1/4 for cookies), break dough into large crumbs and spread evenly on prepared baking sheet. Bake at 375°F for 10-13 mins or until golden brown, stirring once about halfway through. Cool for at least 30 minutes. (Crumbs should harden as they cool.)
To make the COOKIES: In a small bowl, whisk together flour, salt, baking powder and cinnamon. Using a mixer, beat butter and sugar until smooth. Add egg and vanilla, beat for 2 minutes. With the mixer on low, add flour mixture and beat just until combined. Beat in milk. Using a spatula, gently fold in blueberries and cooked & cooled crumb topping.
Scoop 1 1/2 tablespoon cookies onto prepared baking sheet. Break reserved un-baked crumb topping into small crumbs. Sprinkle cookies with reserved crumb mix. Bake cookies 12 at a time at 375°F for 10-12 minutes. Cool on a wire rack.
Store loosely covered at room temperature. (Tightly covered might leave them soggy.) Best enjoyed within 3 days.