Dessert

Blueberry Crinkle Cookies Recipe

ByElena Hart December 5, 2025December 5, 2025

Introduction

These Blueberry Crinkle Cookies combine the tartness of wild blueberries with a soft, tender crumb and a distinctive powdered sugar coating. Perfectly crinkled and subtly lemony, they make a delightful treat for any occasion.

A stack of six round cracked cookies sits on a white plate, with a blue knit fabric blurred in the background. The cookies are dark blue with a rough, cracked texture and are dusted heavily with white powdered sugar, creating a cracked pattern that shows the dark blue beneath. Two of the cookies at the top are broken in half, revealing a moist, dense blue interior with darker blue spots. A few whole cookies lie scattered around the base of the stacked pile on the white plate, showing the same cracked and sugared surface. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen wild blueberries
2 cups all-purpose flour

1 teaspoon baking powder
½ teaspoon salt

1 cup white sugar
⅓ cup vegetable oil

2 large egg whites
1 teaspoon lemon zest
½ teaspoon vanilla extract

½ cup white sugar (for crinkle coating)
½ cup powdered sugar (for crinkle coating)

Instructions

Step 1: Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, about 1 to 2 minutes. Let them cool to room temperature, about 3 to 5 minutes; do not drain the juice.

Step 2: In a small bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: Transfer the cooled blueberries and their juice to a large bowl. Add the white sugar and vegetable oil, whisking until thoroughly combined.
Step 4: Mix in the egg whites, lemon zest, and vanilla extract until fully incorporated.

Step 5: Add the flour mixture in two batches, mixing gently after each addition just until combined. Cover the dough and refrigerate for at least 2 hours.
Step 6: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Step 7: Prepare the crinkle coating by placing the white sugar and powdered sugar in two separate small bowls.

Step 8: Remove the dough from the refrigerator. Using about 1 ½ tablespoons per cookie, gently shape the dough into balls—it will be soft and sticky.
Step 9: Roll each ball first in white sugar, then in powdered sugar until fully coated. Place the cookies on the prepared baking sheets, spacing them about 1 ½ inches apart.
Step 10: Bake the cookies for 8 to 10 minutes, switching the baking sheets halfway through for even baking. Cookies should be set but still soft.

Step 11: Let the cookies cool briefly on the baking sheets before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh blueberries if available; gently fold them in before refrigerating the dough to prevent too much juice release.
For extra lemon flavor, add a teaspoon of lemon juice along with the zest.

To make a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
If you prefer a richer cookie, replace vegetable oil with melted butter.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, thaw at room temperature and warm briefly in a low oven or microwave for a soft texture.

How to Serve

The image shows a stack of seven round crinkle cookies on a white plate with a floral pattern, placed on a white marbled surface. Each cookie has a cracked outer layer covered in white powdered sugar, revealing a dark blue almost black dough underneath. The top cookie is broken in half, exposing a moist, dense, blue-purple interior with a slightly grainy texture. Two whole cookies lie flat in front of the stack, one directly on the plate and the other leaning against the stack, showing the same cracked sugary surface with deep blue cracks. The background features a blurred blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Fold them gently into the dough before refrigerating to minimize juice leakage that can affect the dough’s consistency.

Why do the cookies have two types of sugar in the coating?

The combination of white sugar and powdered sugar creates a unique texture and visual crinkle effect on the cookies, giving them their signature look and a slight crunch.