These Crumbl berries and cream cookies are fruity cookies topped with a simple dollop of whipped cream and generous swirls of blueberry jam or a raspberry on top. Just in time for the longer days and the hot weather!
If you loved these cookies I know you will also enjoy Fresh CRUMBL Fruit Pizza Cookies, Chilled Crumbl Chocolate Strawberry Cheesecake Cookies, Better than Starbucks Blueberry scones copycat, and Kid-Friendly Red White and Blue Fruit Skewers.
The number of requests I received for these berries and cream cookies are absolutely insane. So of course, I had to make them and share them with you asap.
I tried to focus on the cookie base a lot because when adding fresh fruits to cookie dough, the texture can go wrong very fast.
This is the best Crumbl berries and cream cookies ever!
But for this berry vanilla cookie, I was able to find the right amount of flour to berry ratio to ensure that the cookie doesn’t spread too much and flatten in the oven once we bake it.
The topping is a simplewhipped cream to make your life easier and make the cookie state extra fresh. To decorate the cookies you have two choices, either pop a raspberry on top like they had it last year or shmear some blueberry jam on top like they did a few weeks ago. I’ll be doing both just for fun!
Why you need to make this recipe!
- This cookie is so fresh.
- Each cookie is topped with an easy homemade whipped cream.
- The cookie is sweet and tangy with just the right amount of frosting.
- With this recipe, you will be able to enjoy your favorite cookie recipe anytime without having to wait for Crumbl to bring them back in stores!
- This is a great recipe for Memorial Day weekend, 4th of July celebrations, or even Labor day weekend!
Ingredients for this berries and cream frosted cookie
Here are the ingredients you will need to make this berry cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use salted or unsalted butter for this as long as it’s at room temperature.
- Granulated & powdered sugar– The cookie uses a mixture of sugars to get the sweetness and texture just right.
- Egg– Use an egg at room temperature for this recipe.
- Vanilla extract- this will elevate the flavor of our cookies.
- Flour – AP flour works great for this.
- Salt- Always use a little salt in your baked goods to balance out the flavors.
- Baking powder & baking soda- These are the leavening agents that will give the cookies a little extra height.
- Blueberries and Strawberries- This cookie recipe uses fresh berries mixed into the cookie dough for a fresh pop of flavor.
- Whipped cream– Make sure to use really cold cream so that it can whip up nicely.
- Blueberry jam or Raspberries- You can top your cookies with whatever you prefer but there are the two options Crumbl used.
How to make berries and cream cookies
This is how you can make berries and cream cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and the sugars together until creamy.
- Mix in the egg and the vanilla butter emulsion until combined.
- Add in the dry ingredients and fold just until the flour disappears.
- Fold in the strawberries and the blueberries by hand making sure not to overmix.
- Scoop the cookie dough, place it on a baking sheet and gently flatten it to about 1 inch in thickness.
- Bake the cookies then let them cool down before frosting.
- Top each cooled-down cookie with a dollop of whipped cream, spread it all around, and decorate with a raspberry or a swirl of blueberry jam.
Frequently asked questions – FAQ
How to store berries and cream cookies?
These cookies are best the same day they are made but you can also store them in the fridge for up to 2 days. The texture will change a bit but they’ll still be tasty 🙂
Can I freeze these red white and blue cookies?
You sure can! Depending on if you want to freeze them frosted or unfrosted the directions will change.
- Frosted– Flash freeze them on a baking sheet until solid, wrap each cookie with plastic wrap, and place in an air-tight container. They will last for up to 2 months this way. Once ready to enjoy them, pull them out of the freezer, remove the plastic wrap and let them thaw in the fridge overnight or on the countertop for a few hours before enjoying!
- Unfrosted- You can freeze the unfrosted cookies in an air-tight container for up to 2 months. Once ready to enjoy, thaw in the fridge overnight or thaw on the countertop for a few hours. For the frosting, you have a few choices, either make it whenever you’re ready to enjoy the cookies or freeze it in an air-tight container and use it whenever you’d like.
Help, my cookies are spreading too much.
Since we are using fruit in our cookies you have to be extra careful not to use wet berries and not to overmix the cookie dough. Once the berries are added to it to ensure that it doesn’t bleed into our cookie dough and release unwanted moisture.
Worst comes to worst, you can use a large cookie cutter, a larger bowl, or a larger mug, place it around the cookie and make circular motions to tighten the cookie back up as soon as it comes out of this oven. This option will help keep the cookie thicker.
How to make mini berries and cream cookies?
If you want to make these cookies a bit smaller all you have to do is instead of making 7 large cookies, you will make 14 smaller ones.
And instead of baking them for 11 minutes, bake them for 9-10 minutes. The rest of the steps are all the same and you will get the cutest little cookies out of this.
Berries and cream cookies
If you made these berries and cream cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl berries and cream cookies
- ½ cup butter softened
- ⅓ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg at room temperature
- 2 teaspoon vanilla extract
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup fresh blueberries washed and dried
- ½ cup fresh strawberries Washed and dried, cut into small cubes, dry again after cutting.
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
- Whisk in the egg, the vanilla extract, and mix until combined.
- Mix in the flour, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Fold the fresh fruit making sure not to overmix.
- Then using a large cookie scooper (4tbsp/1/4cup) scoop out 7 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten them to about 1-inch in thickness.
- Bake the cookies in the oven for 13-14 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
- Once fully cooled down, top with a generous amount of whipped cream, a swirl of blueberry jam, or a raspberry on top, and enjoy!
Make the whipped cream topping.
- in a stand mixer bowl whip the cold heavy cream, powdered sugar, and vanilla on medium-high until medium-stiff peaks form.
- Frost the cookies and top with jam or a raspberry on top.
How to store berries and cream cookies?These cookies are best the same day they are made but you can also store them in the fridge for up to 2 days. The texture will change a bit but they’ll still be tasty 🙂
Thank you for making it all the way down here 🙂
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