Blueberry Crinkle Cookies Recipe

Introduction

There’s something magical about crinkle cookies, and these Blueberry Crinkle Cookies bring a bright, juicy twist to the classic treat. With a soft, chewy center and a powdered sugar-dusted exterior, they’re bursting with fresh blueberry flavor and perfect for any season.

Ingredients

• 1 cup fresh or frozen blueberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup powdered sugar (for coating)

Instructions

1. Step 1: In a small saucepan over medium heat, cook the blueberries for 5–7 minutes, stirring often, until they burst and become jammy. Remove from heat, cool slightly, then blend or mash until smooth. You should have about ½ cup of puree.
2. Step 2: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
3. Step 3: Mix in the egg, vanilla extract, and the cooled blueberry puree. The mixture may look separated at first, but it will come together once dry ingredients are added.
4. Step 4: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
5. Step 5: Cover and chill the dough for at least 1 hour to help the cookies hold their shape and meld flavors.
6. Step 6: Preheat oven to 350°F (175°C). Scoop about 1½ tablespoons of dough and roll into balls. Roll each ball generously in powdered sugar, coating well on all sides.
7. Step 7: Place coated dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes, until cookies spread slightly and develop a crinkly top. Centers should look soft but not wet.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Tips & Variations

• For a more vibrant purple color, add a drop of natural food coloring to the dough.
• Refrigerate dough up to 48 hours or freeze for 2 months. When baking from frozen, add 1–2 extra minutes to the bake time.
• Add 1 teaspoon of lemon zest to the dough for a bright citrus twist.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. To reheat, warm briefly in the oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Just thaw and drain any excess liquid before cooking them down into the puree.

Why do I need to chill the dough?

Chilling the dough helps the cookies hold their shape during baking and allows the flavors to develop more fully for a better taste and texture.

Blueberry Crinkle Cookies Recipe

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4.7 from 97 reviews

Blueberry Crinkle Cookies offer a delightful twist on the classic crinkle cookie with a vibrant, juicy blueberry flavor. Featuring a soft, chewy interior and a crackled powdered sugar exterior, these cookies are perfect for spring and summer treats, Easter celebrations, or any time you want a colorful, flavorful dessert that disappears quickly.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 20–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 1 cup fresh or frozen blueberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

For Rolling:

• ½ cup powdered sugar (for coating)

Instructions

1. Make the Blueberry Puree: In a small saucepan over medium heat, add the blueberries and cook for 5–7 minutes, stirring often, until the berries burst and become jammy. Remove from heat and cool slightly, then blend or mash until smooth. You should have about ½ cup of puree.
2. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
3. Add Egg and Vanilla: Beat in the egg, vanilla extract, and the cooled blueberry puree. The mixture may look a bit separated at first, but it’ll come together once you add the dry ingredients.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
5. Chill the Dough: Cover the bowl and chill the dough for at least 1 hour. Chilling helps the cookies hold their shape and allows the flavors to meld.
6. Roll and Coat in Sugar: Preheat the oven to 350°F (175°C). Scoop about 1½ tablespoons of dough and roll into balls. Roll each dough ball generously in powdered sugar, coating well on all sides.
7. Bake: Place the coated dough balls on a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, or until the cookies have spread slightly and developed a crinkly top. The centers should look soft but not wet.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

• These cookies are naturally colored by the blueberries, but if you’d like a more vibrant purple hue, you can add a drop of natural food coloring.
• Dough can be refrigerated for up to 48 hours or frozen for 2 months. Bake straight from frozen with 1–2 extra minutes.
• For an extra citrus zing, add 1 teaspoon of lemon zest to the dough.

Keywords: blueberry cookies, crinkle cookies, powdered sugar cookies, chewy cookies, summer treats, spring desserts, berry cookies