Blueberry Crinkle Cookies (Printable)

Soft cookies with fresh blueberries and signature crinkle finish

# What You'll 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

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Beat in eggs one at a time, followed by vanilla extract and lemon zest.
04 - Lightly mash half the blueberries with lemon juice in a small bowl, leaving some pieces whole.
05 - Stir the blueberry mixture into the wet ingredients until evenly distributed.
06 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
07 - Gently fold in the remaining whole blueberries.
08 - Cover dough and refrigerate for at least 1 hour until firm.
09 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
10 - Scoop about 1.5 tablespoons of dough, roll into balls, and generously coat each in powdered sugar.
11 - Place cookies 2 inches apart on prepared baking sheets.
12 - Bake for 11 to 13 minutes until set at edges and crinkled on top.
13 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The powdered sugar coating creates those gorgeous crinkles while adding the perfect sweetness
  • Fresh blueberries burst in your mouth, making every bite feel like a little surprise
  • They stay soft for days, which is practically a miracle in my kitchen
02 -
  • Chilling the dough is non-negotiable, warm dough will spread too much and lose those beautiful crinkles
  • Don't skip the generous coating of powdered sugar, it needs to be thick to crack properly
  • These continue cooking on the hot baking sheet, so pull them out when edges look set but centers still seem slightly soft
03 -
  • If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent them from sinking to the bottom
  • The crinkles develop best in a hot oven, so don't open the door during the first 10 minutes of baking

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