Name: Blueberry Crinkle Cookies
Prep time: 15 min
Cook time: PT-485859H33M59S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter, softened; 1 1/4 cups (250g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3 cups (375g) all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup fresh or frozen blueberries (if frozen, don’t thaw); 1/2 cup powdered sugar (for rolling)

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I love these Blueberry Crinkle Cookies for their tender, fruity bursts of fresh blueberry flavor wrapped in a soft, buttery dough. The powdered sugar coating gives each cookie a charming crackled look and a delicate sweetness that pairs perfectly with a cup of tea.

Ingredients

1 cup (225g) unsalted butter, softened

1 ¼ cups (250g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups (375g) all-purpose flour

2 teaspoon baking powder

½ teaspoon salt

1 cup fresh or frozen blueberries (if frozen, don’t thaw)

½ cup powdered sugar (for rolling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.

Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Mix dry into wet: Gradually add the dry ingredients to the butter mixture, stirring just until combined.

Fold in blueberries: Gently fold the blueberries into the dough, being careful not to crush them.

Chill dough: Cover the dough and refrigerate for at least 1 hour. This step helps prevent the cookies from spreading too much during baking.

Preheat oven and prep pans: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Form and coat cookies: Scoop about 1.5 tablespoons of dough each, roll into balls, and generously coat each ball in powdered sugar.

Bake: Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops have a crackled appearance.

Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The prep time is around 15 minutes, but don’t forget to include the chilling time of 1 hour. Baking takes 10-12 minutes per batch. Overall, plan for about 1 hour and 30 minutes from start to finish.

Variations

I like to experiment with this base recipe by adding a little lemon zest for a citrus twist that complements the blueberries. You could also swap out the blueberries for raspberries or chopped strawberries if you prefer other berries. For a richer flavor, a handful of white chocolate chips folded into the dough can be a lovely addition.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to 3 days. If I want to keep them longer, I freeze them in a sealed bag for up to 1 month. To reheat, I let the cookies come to room temperature or warm them gently in a low oven for a few minutes to bring back that soft texture.

FAQs

How do I prevent the blueberries from bursting in the dough?

I gently fold the blueberries into the dough at the very end to avoid crushing them. Also, using fresh blueberries helps since frozen ones are more fragile but if using frozen, I don’t thaw them before folding in.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work fine as long as I fold them in directly from frozen without thawing. Thawing can make the dough soggy and the berries may burst.

Why do I need to chill the dough?

Chilling helps the dough firm up, which reduces spreading during baking and results in thicker, chewier cookies with better texture.

Can I make these cookies gluten-free?

I haven’t tried it myself, but substituting the all-purpose flour with a 1:1 gluten-free baking flour blend might work. You may need to adjust the amount slightly depending on the blend.

What if my dough is too sticky to roll?

If my dough feels sticky, I lightly flour my hands before rolling the balls. You can also chill the dough a bit longer to make it easier to handle.

Conclusion

I find these Blueberry Crinkle Cookies a delightful treat that’s both visually appealing and deliciously satisfying. They bring a burst of fresh blueberry flavor to every bite with a tender, buttery texture that’s hard to resist. Whether for a cozy afternoon snack or sharing with friends, these cookies always brighten the day.

Recipe:

Blueberry Crinkle Cookies

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Author: Cheryl
Total Time: 1 hour 30 minutes (including chilling)
Yield: About 24 cookies
Diet: Vegetarian

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Description

Tender, buttery Blueberry Crinkle Cookies bursting with fresh blueberry flavor and coated in a delicate powdered sugar crackle.

Instructions

Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix dry into wet: Gradually add the dry ingredients to the butter mixture, stirring just until combined.
Fold in blueberries: Gently fold the blueberries into the dough, being careful not to crush them.
Chill dough: Cover the dough and refrigerate for at least 1 hour to prevent spreading during baking.
Preheat oven and prep pans: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Form and coat cookies: Scoop about 1.5 tablespoons of dough each, roll into balls, and generously coat each ball in powdered sugar.
Bake: Place cookies about 2 inches apart on baking sheets and bake for 10-12 minutes until edges are set and tops crackled.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.