Soft Blueberry Crinkle Cookies

These blueberry crinkle cookies are a soft and chewy treat perfect for cozy afternoons or sharing with friends. They combine a tender texture with bursts of juicy berry flavor, wrapped in a sweet powdered sugar coating that cracks beautifully during baking.

I whipped up this batch on a lazy Sunday and they quickly became a favorite in my house. The balance of fruity sweetness and soft texture makes them irresistibly good.

Ingredients

• Unsalted butter: softened for creamy texture and good flavor quality is important to avoid extra saltiness
• Granulated sugar: adds sweetness and helps with the cookie’s structure so choose a fine sugar for smooth mixing
• Vanilla extract: enhances the overall flavor use pure extract instead of imitation for best taste
• Large egg: binds ingredients together and keeps cookies tender
• All-purpose flour: is the foundation for the dough sift for a lighter bite
• Baking powder: provides a gentle lift so your cookies aren’t too dense
• Salt: balances the sweetness and intensifies the blueberry notes
• Fresh or frozen blueberries: bring juicy bursts of flavor select small firm berries to minimize moisture
• Powdered sugar for rolling: creates the signature crinkle look and adds a delicate sweetness choose fine powdered sugar for even coating

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining with parchment paper which prevents sticking and promotes even baking.

Cream The Butter And Sugar:

Using softened butter, cream it together with sugar until the mixture is light and fluffy about 3 to 5 minutes. This step incorporates air making cookies tender and helps sugar dissolve for a smooth texture.

Add Vanilla And Egg:

Mix in vanilla extract followed by the large egg until everything is combined thoroughly but do not overbeat to avoid dense cookies.

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt to ensure even distribution and prevent clumping which leads to uneven rising.

Fold Dry Into Wet:

Gently fold the dry mixture into the butter mixture using a spatula just until combined. Overmixing can develop gluten resulting in tough cookies.

Add Blueberries Carefully:

Fold in fresh or frozen blueberries gently to avoid crushing the berries that would color the dough and alter texture.

Form And Coat:

Scoop the dough into balls about one and a half inches in diameter. Then roll each ball generously in powdered sugar coating so the signature crinkles appear when baked.

Arrange On Sheet:

Place the coated dough balls at least two inches apart on the prepared sheets to allow room for spreading.

Bake To Perfection:

Bake for 10 to 12 minutes until cookie edges set and crinkled surface appears but centers remain soft.

Cool And Set:

Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely to set their shape and prevent breakage.

My favorite part about these cookies is the crinkly pattern formed by the powdered sugar which always feels like a little holiday magic. Baking these reminds me of my grandmother’s kitchen where powdered sugar was a staple and treats were always shared with a smile.

Storage Tips

Store these cookies in an airtight container at room temperature and consume within four days for peak freshness. If you like slightly softer cookies leave them at room temperature in a loosely covered container. Refrigeration can dry them out.

Ingredient Swaps

You can replace unsalted butter with an equal amount of coconut oil for a dairy-free version though the texture might be a bit different. Try using lemon zest in the dough for a bright citrus note that complements the blueberries perfectly. Substitute some all-purpose flour with oat flour for a heartier cookie but reduce baking powder slightly.

Serving Ideas

These cookies are great with a cup of tea or a glass of cold milk. Top with a thin spread of cream cheese frosting for an extra indulgent treat. Serve alongside fresh fruit or yogurt for a delicious breakfast option.

This recipe delivers a delightful blend of texture and flavor that’s sure to impress both family and friends.

Frequently Asked Recipe Questions

→ How do you prevent blueberries from bleeding into the dough?

Incorporate fresh or frozen blueberries gently without thawing the frozen ones. This helps keep the berries intact and prevents color bleeding throughout the dough.

→ Why is rolling the dough in powdered sugar important?

Coating the dough balls in powdered sugar creates the classic crinkle texture and adds a subtle sweetness to the cookie's surface during baking.

→ What makes these cookies soft and chewy?

Creaming softened butter with sugar well and using the right balance of flour and baking powder helps achieve a tender yet chewy texture.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to maintain their shape and prevent excessive color bleeding.

→ How long should cookies cool before serving?

Let cookies cool on the baking sheet for about 5 minutes to set the shape, then transfer to a wire rack to cool completely for best texture.