<!--
SEO Title Tag: Blueberry Crinkle Cookies Recipe You’ll Love
Meta Description: Make delightful blueberry crinkle cookies with our easy recipe. Soft, chewy, and bursting with flavor, they're a perfect treat!
-->

Blueberry Crinkle Cookies Recipe You’ll Love

Imagine biting into a soft, chewy cookie that bursts with sweet blueberries and has a delightful crinkle that adds to its charm. These blueberry crinkle cookies are not just visually appealing; they combine a tender texture with a vibrant flavor that makes them a standout treat. After perfecting this recipe through countless trials, I can confidently say it’s a must-have for any cookie lover. The combination of fresh blueberries and the lightly crisp exterior is simply irresistible. Let’s dive into this delicious cookie adventure together!

Why This Recipe Works

The right balance of ingredients ensures a chewy texture and a crinkled appearance, creating the perfect cookie.
Real blueberries add natural sweetness and moisture, making these cookies stand out.
Chilling the dough prevents spreading and helps achieve those beautiful cracks on top.
Using powdered sugar on the outside creates a lovely contrast and a hint of sweetness.

Ingredients Breakdown

250 g (2 cups) all-purpose flour: The base of the cookies that provides structure. Ensure it’s properly measured for the best results.
180 g (1 cup) granulated sugar: Adds sweetness and contributes to the chewiness.
80 ml (1/3 cup) vegetable oil: Keeps the cookies moist and helps them spread slightly during baking.
1 large egg: Binds the ingredients and adds richness; can be replaced with a flax egg for a vegan option.
1 tsp vanilla extract: Enhances the flavor profile; it’s best to use pure vanilla for the best taste.
1 tsp baking powder: Creates rise and helps the cookies become soft and fluffy.
1/2 tsp baking soda: Works with the baking powder to achieve the right texture.
1/4 tsp salt: Balances sweetness and enhances overall flavor.
150 g (1 cup) fresh blueberries: The star ingredient that delivers bursts of juiciness. Frozen blueberries can also be used, but they may require slight adjustments to the baking time.
Powdered sugar: For rolling the cookies, giving them that signature crinkle and sweetness.

Essential Equipment

Mixing bowls: Necessary for combining wet and dry ingredients.
Baking sheets: Use two for baking multiple batches; ensure they are lined with parchment paper or silicone mats for easy removal.
Cookie scoop or tablespoon: For uniform cookie sizes, keeping them consistent for even baking.
Wire rack: For cooling the cookies after they’re out of the oven.

Step-by-Step Instructions

Prep time: 15 minutes
Cook time: 10 minutes
Inactive time: 1 hour (for chilling the dough)
Total time: 1 hour 25 minutes
Servings: 12 cookies

Step 1: Prepare the Dough

In a large mixing bowl, combine 250 g (2 cups) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Whisk these dry ingredients together and set the bowl aside.

Step 2: Mix Wet Ingredients

In another bowl, combine 180 g (1 cup) granulated sugar, 80 ml (1/3 cup) vegetable oil, 1 large egg, and 1 tsp vanilla extract. Mix well until smooth. This mixture should be slightly thick but evenly blended.

Step 3: Combine the Mixtures

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing — stop as soon as no dry flour is visible.

Step 4: Fold in Blueberries

Gently fold in 150 g (1 cup) of fresh blueberries. If using frozen ones, be careful not to crush them to preserve their shape.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour. This step is crucial for achieving the desired texture and preventing the cookies from spreading too much in the oven.

Step 6: Preheat the Oven

Preheat your oven to 180°C (350°F) approximately 15 minutes before you’re ready to bake.

Step 7: Shape the Cookies

Using a cookie scoop or a tablespoon, scoop out the dough and roll it into balls. Roll each ball in powdered sugar until fully coated.

Step 8: Bake

Place the coated dough balls on a lined baking sheet, spacing them about 5 cm (2 inches) apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.

Step 9: Cool

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

Expert Tips & Pro Techniques

Common mistakes: Avoid over-baking; cookies can continue to cook on the baking sheet after being removed from the oven. They should look slightly underbaked when you take them out.
Make-ahead: You can prepare the cookie dough a day in advance. Just keep it tightly wrapped in the fridge and roll it in powdered sugar right before baking.
For perfect texture: Consider using a kitchen scale for measuring flour as it can vary based on how it’s packed, which can impact the consistency of your dough.
Flavor variations: For a twist, try adding a squeeze of lemon juice or zest to the dough for a refreshing citrus note.

Storage & Reheating

Refrigerator: Store the cookies in an airtight container for up to 5 days. Use parchment paper between layers to prevent sticking.
Freezer: These cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to an airtight container. They will keep for up to 3 months.
Reheating: To enjoy them warm again, reheat in a 175°C (350°F) oven for 10–12 minutes. Avoid microwaving — it makes the cookies less appealing.

Variations & Substitutions

Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5 minutes). Other ingredients remain the same.
Gluten-Free Version: Use a 1:1 gluten-free flour blend. Adjust baking time by adding 2-3 minutes for the right texture.
Lemon Blueberry: Add 1 tbsp of lemon zest to the dough for a bright flavor contrast.
Chocolate Chip Addition: Mix in 100 g (1/2 cup) of chocolate chips along with the blueberries for a delightful twist.

Serving Suggestions & Pairings

Pair these cookies with a scoop of vanilla ice cream for a decadent dessert.
A cup of tea or coffee complements the sweetness perfectly.
For a festive touch, serve alongside fresh fruit salad or a yogurt parfait.

Nutrition Information

Per serving (1 cookie, 12 servings):

Calories: 130
Total Fat: 5 g
Saturated Fat: 0.5 g
Cholesterol: 10 mg
Sodium: 40 mg
Total Carbohydrates: 21 g
Dietary Fiber: 1 g
Sugars: 10 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my blueberry crinkle cookies turn out dry?
This can happen if the cookies are over-baked or if too much flour was used. Make sure to measure your flour correctly and keep an eye on baking time.

Can I make these without eggs?
Yes! Use a flax egg or a store-bought egg replacer to keep the cookies vegan and moist.

Can I double this recipe?
Absolutely! Just adjust your mixing bowls and baking sheets accordingly, as it will yield around 24 cookies.

Can I prepare this the night before?
Yes, you can make the cookie dough ahead of time. Just chill it and roll in powdered sugar right before baking.

How long do blueberry crinkle cookies keep in the fridge?
Stored in an airtight container, they’ll stay fresh for about 5 days. Enjoy them while they’re still soft!