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

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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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.

Use fresh blueberries or fold frozen berries directly without thawing to avoid soggy dough.

Chilling the dough is essential for thicker, chewier cookies and to prevent spreading.

Lightly flour hands if dough is sticky before rolling.

Try adding lemon zest or white chocolate chips for flavor variations.

Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.