Blueberry Crinkle Cookies (Printer-friendly)

Soft, tangy cookies with fresh blueberry flavor and a beautiful crinkle finish.

# What You 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

# How to Make It:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract and lemon zest.
04 - Lightly mash half the blueberries with lemon juice in a small bowl, maintaining some whole berries for texture.
05 - Fold the mashed blueberry mixture into the butter mixture until evenly distributed.
06 - Gradually fold dry ingredients into wet mixture, mixing until just combined. Avoid overmixing.
07 - Gently fold in the remaining whole blueberries to distribute throughout the dough.
08 - Cover dough and refrigerate for minimum 1 hour or until firm enough to handle.
09 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
10 - Scoop approximately 1.5 tablespoons of dough and roll into balls. Coat generously in powdered sugar.
11 - Place sugar-coated dough balls 2 inches apart on prepared baking sheets.
12 - Bake for 11-13 minutes until edges are set and characteristic crinkle tops form.
13 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Tips:

01 -
  • The combination of tangy blueberry and buttery vanilla creates the most addictive flavor profile
  • That powdered sugar coating transforms ordinary cookies into something bakery-worthy and beautiful
02 -
  • Chilling the dough is nonnegotiable since the blueberries add moisture that makes the dough too soft to scoop otherwise
  • The crinkle effect only happens when the cookies spread properly, so do not skip the powdered sugar coating step
03 -
  • If your berries are large, cut them in half before folding into the dough for better distribution
  • Let the cookies cool completely on the baking sheet for at least 5 minutes so they set properly

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