Blueberry Crinkle Cookies Recipe
If you’re on the hunt for a cookie that’s equal parts stunning and delicious, let me introduce you to Blueberry Crinkle Cookies. These little gems are bursting with real blueberry flavor and a zing of lemon, wrapped up in a chewy, crinkly bite. With their striking sugar-dusted cracks, they look every bit as delightful as they taste, making them perfect for brightening up any gathering or just treating yourself to a fruity twist on a classic treat.
Ingredients You’ll Need
The list of ingredients for Blueberry Crinkle Cookies is short, sweet, and full of purpose. Each one brings its own magic to the party, ensuring you get soft centers, tangy notes, and those signature crinkles. Here’s what makes these cookies stand out:
- All-purpose flour: The backbone of the cookie, giving structure without making them dense.
- Baking powder: Offers a gentle lift, so your crinkle cracks are picture-perfect bright white on top.
- Salt: Just a pinch sharpens every flavor, especially the sweetness and berry notes.
- Unsalted butter (softened): Creaming this with sugar makes for a tender, rich base.
- Granulated sugar: Sweetens and helps create those beautiful cracks as your cookies bake up.
- Eggs: Two eggs bring moisture and hold everything together.
- Vanilla extract: Adds depth and that home-baked warmth to every bite.
- Lemon zest: Lends a bright citrus lift that’s the perfect match for blueberries.
- Blueberry puree (from fresh or frozen blueberries): All the juicy berry flavor and gorgeous color come from this simple fruit addition.
- Powdered sugar (for rolling): The secret to that signature crinkle look—don’t be shy when rolling the dough!
How to Make Blueberry Crinkle Cookies
Step 1: Prep Your Oven and Pans
Get things started by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step keeps cookies from sticking and makes cleanup a complete breeze.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. Mixing your dry ingredients separately ensures a super-even texture in your Blueberry Crinkle Cookies and keeps surprises (like a clump of baking powder) out of your first bite.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together. Aim for a light and fluffy mixture—this step sets you up for cookies that are soft and tender inside, with just the right amount of chew.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time. Next goes the vanilla extract, lemon zest, and that vibrant blueberry puree. By now, your dough is already smelling like a blueberry field in summertime!
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to your wet mixture, stirring until a soft, even dough forms. If it feels super sticky, don’t worry—chilling is coming up next and will make rolling a snap.
Step 6: Chill the Dough
Cover your dough and pop it in the fridge for at least 1 hour. Chilling lets the flavors meld and firms the dough, making it easier to handle while locking in that crinkly look during baking.
Step 7: Form and Roll in Sugar
Once chilled, scoop out tablespoon-sized balls of dough and roll them in powdered sugar. The more generous you are here, the more dramatic your Blueberry Crinkle Cookies will look when they come out of the oven.
Step 8: Bake and Cool
Set your sugar-rolled cookie balls two inches apart on your prepared baking sheets. Bake for 12 to 14 minutes—watch for edges that are set but centers that still look a bit soft. Cool the cookies on the sheet for five minutes before moving them to a rack. Resist taste-testing immediately, but don’t worry, they’re worth the tiny wait!
How to Serve Blueberry Crinkle Cookies
Garnishes
If you want to make your cookies really pop, dust them with a little extra powdered sugar right before serving, or add a sprinkle of lemon zest for a dazzling finishing touch.
Side Dishes
Blueberry Crinkle Cookies love company—serve them alongside a cold glass of milk, a hot mug of Earl Grey tea, or even a scoop of vanilla or lemon ice cream for summer dessert bliss.
Creative Ways to Present
Stack them on a pretty cake stand for brunch, tuck a few into lunchboxes, or tie them in see-through bags with a ribbon for a homemade gift that looks as beautiful as it tastes. Their marbled, crinkled appearance ensures they’ll draw every eye on the dessert table.
Make Ahead and Storage
Storing Leftovers
Keep leftover Blueberry Crinkle Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days, though I doubt they’ll last that long with cookie fans in the house.
Freezing
For longer keeping, freeze either the baked cookies or the unbaked dough. If freezing dough, shape and sugar-coat your cookie balls, arrange them on a tray to freeze solid, then store in zip-top bags—bake straight from frozen with just a minute or two added to the baking time. The baked cookies can be frozen, too, just be sure to separate layers with parchment so they keep their crinkles crisp and lovely.
Reheating
Want your Blueberry Crinkle Cookies a little warm and gooey? Pop one or two in the microwave for about ten seconds. If they’re coming straight out of the freezer, let them thaw at room temperature and then warm as desired for that just-baked magic.
FAQs
Can I use frozen blueberries for the puree?
Absolutely! Both fresh and frozen blueberries work beautifully. Just thaw and drain frozen berries before pureeing, so your dough doesn’t get too watery.
My dough is really sticky—what should I do?
If the dough sticks to your hands, chill it a little longer or dust your palms with a bit of flour before rolling. The chilling step truly helps handle the soft, berry-filled dough.
How do I get that perfect crinkle look?
The secret is to coat each dough ball generously in powdered sugar before baking, and making sure your dough is nice and cold when it goes in the oven. The sugar will crack as the cookies spread, revealing pockets of vibrant purple underneath.
Can I make smaller or larger cookies?
Certainly! If you prefer mini bites, use a teaspoon to scoop the dough and reduce the baking time by a couple of minutes. For bakery-style jumbo cookies, use a larger scoop and take care to extend the baking time as needed, checking for set edges and soft centers.
Are these Blueberry Crinkle Cookies suitable for special diets?
As written, the recipe is vegetarian. If you need a dairy-free or gluten-free version, you can experiment with trusted substitutes, though results may vary—let me know how they work for you!
Final Thoughts
I can’t wait for you to whip up a batch of these Blueberry Crinkle Cookies! They’re the kind of cookie that feels joyful and special, with a pop of color and a taste that’s undeniable. Whether you’re baking for a party or just to treat yourself, there’s really nothing quite like the first bite of a homemade crinkle.
Print
Blueberry Crinkle Cookies Recipe
- Total Time: 34 minutes (plus chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of blueberries and sugar with these soft and crumbly Blueberry Crinkle Cookies. Perfect for a sweet treat or a snack, these cookies are bursting with fruity flavor and a hint of lemon zest.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup blueberry puree (from fresh or frozen blueberries)
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, one at a time. Then add vanilla extract, lemon zest, and blueberry puree.
- Mix the dough: Gradually mix in the dry ingredients until a soft dough forms. Cover and chill for at least 1 hour.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in powdered sugar, and place on baking sheets. Bake for 12 to 14 minutes.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- If the dough is too sticky, chill longer or dust your hands with flour before rolling.
- These cookies keep well in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
