Blueberry Crinkle Cookies (Print)

Soft, tangy cookies with fresh blueberries and a beautiful crinkled powdered sugar coating.

# 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

# 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, maintaining some whole fruit pieces.
05 - Fold the blueberry mixture into the creamed butter mixture until evenly distributed.
06 - Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
07 - Gently fold in the remaining whole blueberries, being careful not to crush them.
08 - Cover the dough and refrigerate for at least 1 hour or 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 and roll into balls. Coat each ball generously in powdered sugar.
11 - Place sugar-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 the characteristic crinkle top appears.
13 - Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The crinkle tops make these look bakery beautiful without any fancy techniques
  • Fresh blueberries burst while baking creating little jammy pockets throughout
  • The dough comes together in under fifteen minutes and only gets better after chilling
02 -
  • Skip the chilling step and the cookies will spread into flat puddles with no crinkles
  • Frozen blueberries work fine but add an extra two minutes to baking time
  • The dough should feel sticky and soft before chilling, not dry or crumbly
03 -
  • Use a cookie scoop for uniform size and even baking
  • Rotate the baking sheets halfway through for consistent browning

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