Dessert

Blueberry Crinkle Cookies Recipe

ByMaya bella February 13, 2026February 13, 2026

Introduction

Blueberry Crinkle Cookies are a delightful twist on the classic crinkle cookie, bursting with juicy frozen wild blueberries. Their soft, tender texture combined with a sweet, crackled sugar coating makes them an irresistible treat for any occasion.

The image shows six blueberry crinkle cookies stacked in two uneven piles on a white plate with a slightly wavy edge. Each cookie has a cracked surface with white powdered sugar contrasting against deep purple blueberries visible through the cracks. The texture looks soft and slightly chewy. Around the plate, a few fresh blueberries are scattered, and the background is blurred with soft blue and brown colors, all 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 cool to room temperature for 3 to 5 minutes without draining the juice.
Step 2: Whisk together flour, baking powder, and salt in a small bowl until combined.
Step 3: In a large bowl, add the cooled blueberries with juice, sugar, and vegetable oil. Whisk until well combined. Mix in egg whites, lemon zest, and vanilla extract until fully incorporated.
Step 4: Gradually add the flour mixture in two batches, stirring after each addition until just combined. Cover the dough and refrigerate for at least 2 hours.
Step 5: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Step 6: Prepare crinkle coating by placing white sugar in one small bowl and powdered sugar in another.
Step 7: Scoop about 1 ½ tablespoons of chilled dough and shape gently into a ball. Roll each ball first in white sugar, then in powdered sugar, ensuring they are fully coated. Place them on the prepared baking sheets, spacing each cookie about 1 ½ inches apart.
Step 8: Bake for 8 to 10 minutes, switching baking sheets between racks halfway through baking. Cookies should be set but soft.
Step 9: Let cookies cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

For extra zest, add a bit more lemon zest to the dough to enhance the blueberry flavor.
Use fresh blueberries if preferred, but reduce added juice accordingly to prevent dough from being too wet.
Chilling the dough is important for easier handling and better cookie shape.
Try substituting the vegetable oil with melted coconut oil for a subtle tropical note.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. To refresh slightly, warm in a low oven for a few minutes.

How to Serve

A stack of cracked cookies with a deep blue-purple color is shown on a white plate with floral designs, placed on a white marbled surface. The cookies have a cracked powdered sugar coating that creates a white pattern on their dark blue background. At the top of the stack, one cookie is broken in half, revealing a soft and moist texture inside with purple spots. Around the stack, four whole cookies lay scattered, emphasizing their round shape and cracked surface. A blue cloth is blurred in the background. 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 can be used. Just reduce the liquid from the berries to prevent the dough from becoming too wet. Pat them dry lightly before mixing.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to handle and helping the cookies keep their shape during baking. It also improves the texture and flavor development.