Blueberry Crinkle Cookies (Print)

Soft cookies with fresh blueberry bursts and a signature crinkled powdered sugar coating.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon 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 teaspoon vanilla extract
09 - 1 tablespoon lemon zest

→ Blueberry Mixture

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

→ Rolling

12 - 1/2 cup powdered sugar

# How To Make It:

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, leaving some berries whole for texture.
05 - Fold the blueberry mixture into the creamed butter mixture until evenly distributed.
06 - Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
07 - Gently fold in the remaining whole blueberries throughout the dough.
08 - Cover dough and refrigerate for at least 1 hour until firm enough to handle.
09 - Heat 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 prepared baking sheets to allow for spreading.
12 - Bake for 11-13 minutes until edges are set and characteristic crinkles appear on the surface.
13 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Tips:

01 -
  • The crinkle finish makes these look like you spent hours on them when they are actually incredibly simple
  • That tangy blueberry hit cuts through the sweetness perfectly, so you can eat more than one without feeling overwhelmed
02 -
  • Chilling the dough is not optional here warm dough spreads too much and you lose those pretty crinkles
  • The powdered sugar needs to be applied generously because any exposed spots will not crackle properly
03 -
  • If using frozen blueberries do not thaw them first or they will bleed too much into the dough
  • Add a tiny pinch of nutmeg to the dry ingredients for a warm spice note that complements the blueberry perfectly

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