Quick Crumbl Lemon Blueberry Cookies

Here’s my take on Crumbl’s lemon blueberry cookies, with a soft, tender cookie base that’s topped with smooth lemon cream cheese frosting and fresh blueberries. These cookies are a sweet meets tangy treat that tastes just like the ones from the bakery.

These cookies have become a regular weekend baking project at my house – my kids always ask for them when blueberries are in season. I usually make a double batch because they disappear so quickly. Nothing beats having one of these with your morning coffee, wouldn’t you agree?

What Kind of Blueberries Should I Use?

Fresh blueberries are the star of these cookies, and while you might be tempted to reach for frozen ones, stick with fresh for the best results. Look for plump, firm berries with a deep blue-purple color and a silvery frost-like coating (called bloom) – this natural coating actually helps protect the berries and is a sign of freshness. If fresh blueberries aren’t in season, you can use frozen ones, but make sure to thaw and drain them really well first, then pat them dry with paper towels to prevent excess moisture from making your cookies soggy. When picking fresh blueberries at the store, give the container a gentle shake – if the berries move freely, they’re good to go, but if they stick together, they might be old or moldy.

Options for Substitutions

Looking to make these cookies but missing a few things? Here are some helpful swaps you can try:

• Sour cream: You can replace sour cream with plain Greek yogurt in the same amount – it’ll give you that same tangy taste and moisture.
• Fresh blueberries: While fresh blueberries give the best results, you can use frozen ones – just don’t thaw them first. Pat them dry and fold them in while still frozen to prevent color bleeding.
• Graham crackers: No graham crackers? Try using crushed digestive biscuits or vanilla wafers instead. You’ll get a similar sweet, crispy coating.
• Lemon essence: If you don’t have lemon essence, double the amount of fresh lemon juice and add an extra 1/2 teaspoon of lemon zest to maintain that bright citrus flavor.
• Brown sugar: Out of brown sugar? Mix 1/2 cup white sugar with 1/2 tablespoon molasses. If you don’t have molasses, plain white sugar will work – the cookies will just be a bit less rich.
• Confectioners’ sugar: You can make your own by blending regular sugar in a food processor until very fine, though store-bought gives the smoothest results for the glaze.

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is handling the fresh blueberries – if you mix them too roughly into the dough, they’ll burst and turn your cookies purple, so fold them in gently at the very end of mixing. Room temperature ingredients are crucial for this recipe, as cold butter or eggs won’t cream properly, leading to dense, flat cookies instead of the soft, tender texture we’re after. Another common mistake is overbaking these cookies – they should look slightly underdone when you take them out of the oven, as they’ll continue to set while cooling on the baking sheet. For the best texture, chill your dough for at least 30 minutes before baking, which prevents the cookies from spreading too much and helps the flavors develop. To get that perfect crackly top, don’t skip rolling the cookies in the graham cracker coating before baking – it adds both texture and a delicious buttery note that complements the lemon-blueberry combination.

What to Serve With Lemon Blueberry Cookies?

These sweet and citrusy cookies pair perfectly with a cold glass of milk or a hot cup of tea – I especially love them with Earl Grey or chamomile. For a summer afternoon treat, serve them alongside some vanilla bean ice cream or lemon sorbet to play up those bright, fresh flavors. If you’re putting together a dessert platter, these cookies go really well with other fruit-forward treats like vanilla-dipped strawberries or raspberry thumbprint cookies, creating a nice mix of flavors and textures.

Storage Instructions

Keep Fresh: These lemon blueberry cookies stay fresh and yummy when kept in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container to help keep them soft. Since they contain fresh blueberries, you might want to pop them in the fridge if your kitchen runs warm.

Refrigerate: For longer storage, keep these cookies in the fridge in an airtight container for up to a week. The cool temperature helps preserve the fresh blueberries and keeps the cookies tasting great. Just layer them with parchment paper to prevent sticking.

Freeze: These cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about an hour. The glaze might look a bit different after freezing, but they’ll still taste amazing!

Preparation Time	15-20 minutes
Cooking Time	14-15 minutes
Total Time	29-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 100-120 g
• Carbohydrates: 330-350 g

Ingredients

For the cookies:

• 1 tsp fresh lemon juice
• 1 cup fresh blueberries (gently folded in to prevent crushing)
• 1/2 cup packed brown sugar
• 2 cups plain flour (I always use King Arthur all-purpose flour)
• 1/4 cup sour cream
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp crushed graham crackers
• 2/3 cup white sugar
• 1/2 tbsp lemon zest
• 1 large egg (at room temperature for better incorporation)
• 1/2 cup softened butter (I like Kerrygold unsalted butter for this)
• 1/2 tsp lemon essence

For coating the cookies:

• 1/4 cup crushed graham crackers

For the lemon glaze:

• 1/2 tsp lemon zest
• 2 to 4 tsp fresh lemon juice (add gradually until desired consistency is reached)
• 1/2 cup confectioners’ sugar (sifted to prevent lumps)

Step 1: Prepare for Baking

Begin by preheating your oven to 375°F (190°C).

Line a baking sheet with parchment paper and set it aside.

This will prevent the cookies from sticking to the sheet and ensure easy cleanup.

Step 2: Make the Cookie Dough

In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.

Add in the egg, lemon zest, lemon juice, lemon extract, and sour cream.

Mix until everything is well combined.

Next, add the flour, baking powder, crushed graham crackers, and salt.

Mix until the dry ingredients are completely incorporated, then gently fold in the fresh blueberries.

Step 3: Shape the Cookies

Using a large cookie scoop, divide the dough into 12 equally sized balls.

Roll each ball gently between the palms of your hands to form smooth balls, then roll them in additional crushed graham crackers for a crunchy coating.

Step 4: Bake the Cookies

Place the coated cookie dough balls onto the prepared baking sheet, spacing them adequately apart.

Bake in the preheated oven for 14 to 15 minutes, or until the cookies are golden brown around the edges.

Once baked, allow the cookies to cool completely on the baking sheet.

Step 5: Make the Lemon Glaze

In a small mixing bowl, combine the powdered sugar, lemon zest, and lemon juice.

Stir until the mixture is smooth.

If the glaze appears too thick, add additional lemon juice, 1/4 teaspoon at a time, mixing well after each addition until you achieve the desired consistency.

Step 6: Glaze and Enjoy

Drizzle the lemon glaze over the cooled cookies.

Allow the glaze to set fully before serving.

Once set, enjoy your deliciously tangy blueberry lemon cookies!