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Browned Butter Blueberry Cookies

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Deliciously soft cookies featuring nutty browned butter, fresh blueberries, and a crunchy streusel topping, perfect for a light snack or dessert.

Ingredients

Scale
  • 1/4 cup Water
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup granulated Sugar
  • 1 tablespoon Cornstarch
  • 1/3 cup water (for slurry)
  • 1 cup unsalted butter (for browning)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 Large egg (room temperature)
  • 1 Large egg yolk (room temperature)
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons Cornstarch
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 cup light brown sugar (for streusel)
  • 3/4 cup All-Purpose Flour (for streusel)
  • 1 teaspoon Ground Cinnamon (for streusel)
  • 1/4 teaspoon Salt (for streusel)
  • 4 tablespoons unsalted butter (chilled, for streusel)

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine 1 cup blueberries, 1/4 cup water, and 1/2 cup granulated sugar. Stir and cook on medium heat until berries start to burst, about 5–7 minutes. Mix 1 tablespoon cornstarch with 1/3 cup water to make a slurry. Add to the berries and stir until thick. Remove from heat and let cool completely.
  2. Make the Cookie Dough: In a small skillet, melt 1 cup unsalted butter over medium heat. Swirl often until golden brown. Let the browned butter cool to warm. In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon. In another bowl, beat together 1/2 cup light brown sugar and 1/2 cup granulated sugar with the cooled browned butter until smooth. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Mix until combined. Fold the dry mix into the wet mix until dough forms. Do not overmix.
  3. Shape and Chill: Divide dough into balls about 2 tablespoons each. Press a small hollow into each ball and spoon a small amount of cooled blueberry compote into the hollow. Seal the dough around the compote and reshape into balls. Cover and chill for at least 1 hour.
  4. Make the Streusel Topping: In a small bowl, combine 1/2 cup light brown sugar, 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 4 tablespoons chilled unsalted butter cut into small pieces. Rub butter into the dry mix until it forms coarse crumbs. Keep chilled until use.
  5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mat. Place the chilled cookie balls on the sheet about 2 inches apart. Spoon a bit more compote on top if desired. Sprinkle streusel topping over each cookie. Bake for 12–15 minutes or until the edges are light golden brown. Cool before serving.

Notes

Serve with Greek yogurt or fruit for a balanced snack. Store cookies in an airtight container for up to 3 days; freeze for longer storage.

Nutrition

Keywords: blueberry cookies, browned butter cookies, dessert, meal prep, snack

Find it online: https://alexandrarecipes.com/browned-butter-blueberry-cookies/