Blueberry Streusel Cookies

As the holidays are upon us, family traditions are all around us. Movies that we watch together as a family around the holidays. Games we play after we stuff ourselves with delicious meals. Concerts and lights we go to see around the holiday time. And of course, we can't forget those foods we eat and can't live without each and every holiday season.
Last week, I thought back to what holiday yumminess I have eaten year after year and what foods make me think of the holidays with my family. Blueberry streusel muffins. Those were a staple of every Christmas morning. Mom would make a batch of oatmeal and blueberry streusel muffins while we were anxiously waiting to see what Santa had brought for us. I sure do love me a blueberry muffin, but I wanted to come up with something that could be eaten morning, noon, and night... and then again for your midnight snack. Muffins are messy, you usually have to put it on a plate, and they're sometimes bigger than that quick snack you may want to grab. So I came up with an amazing cookie that very closely resembles a blueberry muffin. All the way to the streusel topping. My goodness, these are great! They're rich and cakey, yet a cookie so much easier to eat. The streusel topping adds this amazing crunch to the tops and edges of the soft pillowy cookie. And they don't fall into your coffee nearly as easily as a muffin would. I don't know about you, but I am not a fan of that goo at the bottom of your coffee mug after half your muffin has fallen in! Pretty sure this wouldn't happen with these cookies. Please try these cookies and let me know what you think about them. I personally think they're great and I kinda can't stop eating them! I'm happy to present these yummy pieces of heaven to you all.

Blueberry Streusel Cookies
makes 32 cookies

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1 cup blueberries

for streusel
4 Tablespoons butter, cold
1/3 cup all-purpose flour
2 Tablespoons granulated sugar
1 Tablespoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg



Mix butter with sugar. Beat with a mixer until light and fluffy.


Beat in eggs and vanilla until well mixed.

Add flour and baking powder and blend well.

Little Monkey Xander helped out with this step!

It is now time to fold in the blueberries. You want to be very gentle with a rubber spatula, folding the blueberries into the dough. You don't want to squish your berries - make sure they stay intact so they end up hot and gushy when the cookie is baked.

Wrap and refrigerate until well-chilled--3 hours or overnight. If you skip this step, you will end up with a very sticky and hard to work with dough.
Before taking out your dough, you need to make your streusel. Combine all ingredients with a pastry blender. You don't want to work it too much. You want to see little pea-sized balls of buttery dough.

Once the dough is completely chilled, form Tablespoon-sized balls in your hand. Dip the tops of the doughball into the streusel and place on a baking shape leaving an inch in between each cookie. Please pay no attention to my ugly baking sheets! I do take donations in the form of new baking-ware!

Bake in a 375 degree oven for 13-16 minutes, or until the edges of the cookies are golden brown.




What baking traditions do you have in your family during the holidays?? Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic in your blog post.