Blueberry Crinkle Cookies (Print Version)

Soft, tangy cookies with beautiful crinkle finish and fresh blueberry bursts. Easy to make and perfect for sharing.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1 tbsp lemon zest

→ Blueberry Mixture

10 - 1 cup fresh blueberries
11 - 1 tbsp lemon juice

→ Rolling

12 - 1/2 cup powdered sugar

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract and lemon zest.
04 - Lightly mash half the blueberries with lemon juice in a small bowl, maintaining some whole pieces for texture.
05 - Fold the blueberry mixture into the butter mixture until evenly distributed.
06 - Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing.
07 - Gently fold in the remaining whole blueberries to distribute throughout the dough.
08 - Cover the dough and refrigerate for at least 1 hour until firm enough to handle.
09 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
10 - Scoop approximately 1.5 tablespoons of dough, roll into balls, and coat generously in powdered sugar.
11 - Place coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
12 - Bake for 11-13 minutes until edges are set and tops show characteristic crinkles.
13 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The crinkle tops make them look bakery beautiful without any fancy techniques
  • Fresh blueberries burst in your mouth creating little jammy pockets throughout
  • They stay soft for days thanks to the fruit keeping everything tender
02 -
  • Chilling the dough is not optional it prevents the cookies from spreading too thin
  • Do not skip the powdered sugar coating it creates the signature crinkle effect
  • Frozen blueberries work fine but add them straight from the freezer not thawed
03 -
  • Room temperature ingredients mix together more smoothly creating a better texture
  • Use a cookie scoop for uniform sized cookies that bake evenly

Go Back