Blueberry Crinkle Cookies (Printable Version)

Soft, tangy cookies with fresh blueberry bursts and signature crinkle finish

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp 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 tsp vanilla extract
09 - 1 tbsp lemon zest

→ Blueberry Mixture

10 - 1 cup fresh blueberries
11 - 1 tbsp 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, leaving some whole for texture.
05 - Stir the blueberry mixture into the wet ingredients until incorporated.
06 - Gradually fold dry ingredients into the wet mixture until just combined.
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 1.5 tbsp dough, roll into balls, and generously coat in powdered sugar.
11 - Place cookies 2 inches apart on baking sheets. Bake for 11-13 minutes until set at edges and crinkled on top.
12 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Hints:

01 -
  • The powdered sugar crackle finish makes these look like you spent hours on bakery worthy treats
  • Fresh blueberries stay juicy and burst in your mouth with every bite
02 -
  • Refrigerating the dough is non negotiable or your cookies will spread into flat puddles
  • Do not skip the powdered sugar coating it creates the signature crackled appearance
03 -
  • Adding a drop of blueberry extract intensifies the fruit flavor without changing the texture
  • Room temperature ingredients prevent the dough from separating while mixing

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