If you love bursting flavors and soft, chewy textures in your cookies, this Blueberry Crinkle Cookies Recipe is about to become your new obsession. These delightful treats balance the sweet-tart brightness of blueberry puree with a tender, crinkled exterior dusted in powdered sugar for just the right touch of whimsy. Whether you’re baking for a casual snack or a special occasion, these cookies are a delightful way to brighten any day with their gorgeous color and irresistible flavor.
Ingredients You’ll Need
The beauty of this Blueberry Crinkle Cookies Recipe lies in how simple yet purposeful every ingredient is. Each element works together to create flavor depth, softness, and that signature crinkly look that makes these cookies so charming.
- Unsalted butter: Softened butter adds richness and tender crumb to the cookies.
- Granulated sugar: Sweetens and helps create a light, fluffy cookie texture.
- Large egg: Binds ingredients while lending moisture and structure.
- Vanilla extract: Enhances the sweetness with warm, fragrant notes.
- Almond extract (optional): Adds a subtle nutty accent that complements blueberries beautifully.
- Blueberry puree: Gives the cookies their vibrant color and fresh, fruity flavor.
- All-purpose flour: The foundation, providing the right balance of structure and tenderness.
- Baking powder: Leavens the dough for a light, airy texture.
- Salt: Balances sweetness and enhances the overall flavor.
- Gel food coloring (optional): Boosts the purple-blue hue if you want an extra eye-catching cookie.
- Powdered sugar: Coats the cookies, creating the classic crinkle effect and a hint of delicate sweetness.
How to Make Blueberry Crinkle Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat—this prevents sticking and ensures even baking, setting the stage for perfect cookies.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy. This step is key to incorporating air, giving your cookies a wonderful lift and soft texture.
Step 3: Add Wet Ingredients
Beat in the egg, vanilla extract, almond extract if you’re using it, and the fresh blueberry puree. This mixture combines the flavors and moisture that make these cookies juicy and vibrant. If you want a punchier color, this is also the moment to stir in some purple or blue gel food coloring.
Step 4: Mix Dry Ingredients
Whisk the flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, stirring just until combined. The dough will be a little sticky, which is perfect for achieving that soft, chewy cookie texture.
Step 5: Chill the Dough
Cover your dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the dough firm up for easier handling and helps the cookies keep their shape while baking.
Step 6: Shape and Coat the Cookies
Roll the chilled dough into 1-inch balls. Then generously roll each ball in powdered sugar until fully coated. This coating creates the iconic crinkle effect when the cookies bake and spread.
Step 7: Bake to Perfection
Arrange the sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes until the cookies look set with beautiful crackled tops but still remain soft in the middle.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents breakage and helps them set perfectly while cooling completely.
How to Serve Blueberry Crinkle Cookies Recipe
Garnishes
These cookies are charming enough on their own, but a few simple garnishes can enhance their presentation. Try adding a light dusting of powdered sugar just before serving or fresh blueberry halves atop each cookie for an extra burst of color and texture.
Side Dishes
Blueberry Crinkle Cookies pair beautifully with a mug of hot tea, a creamy latte, or a cold glass of milk. For a special treat, serve alongside fresh fruit or a scoop of tangy vanilla ice cream to highlight their fruity sweetness.
Creative Ways to Present
For parties or gifting, arrange the cookies in a colorful tin or on a decorative platter with edible flowers or herbs like mint. Stack with parchment paper between layers to keep them looking pristine and ready to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Crinkle Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious without drying out.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a zip-top freezer bag once frozen. They keep well for up to 2 months and are perfect for last-minute treats.
Reheating
To enjoy the cookies warm, pop them in a preheated oven at 300 degrees Fahrenheit for 5-7 minutes or microwave briefly for about 10 seconds. This revives their soft texture and brings out the blueberry aroma.
FAQs
Can I use frozen blueberries for the puree?
Absolutely! Frozen blueberries work wonderfully for the puree. Just thaw them first and then blend to get that perfect smooth texture. It’s a great way to enjoy this recipe year-round.
What if I don’t have almond extract?
The almond extract is optional and adds a lovely subtle flavor, but you can skip it without affecting the cookie’s overall success. The vanilla and blueberry flavors will still shine.
Why do the cookies need to be chilled?
Chilling helps firm up the dough, making it easier to handle and helping the cookies keep their shape while baking. It also intensifies the flavors and improves texture.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it contains xanthan gum or another binder to help hold the cookies together.
How do I get the perfect crinkle on top?
Rolling the dough balls generously in powdered sugar before baking is the secret to that classic crinkle appearance. The sugar coating cracks as the cookies spread in the oven, creating that charming look.
Final Thoughts
If you’ve been searching for a cookie that’s both stunning and bursting with flavor, this Blueberry Crinkle Cookies Recipe is your new go-to. The juicy, fresh blueberry essence combined with their soft texture and delightful crinkle is pure magic. I can’t wait for you to bake a batch and see just how quickly they disappear—trust me, these cookies have a way of becoming everyone’s new favorite!
Print
Blueberry Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Crinkle Cookies are delightful soft cookies infused with fresh blueberry puree that gives them a unique, vibrant color and a subtle fruity flavor. Rolled in powdered sugar, these cookies develop a signature crackled top when baked. Perfect for spring and summer gatherings or as a sweet treat any time of year, they combine classic crinkle cookie texture with a refreshing berry twist.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup blueberry puree (about 1 cup fresh or frozen blueberries, blended)
- Purple or blue gel food coloring (optional, for a more vibrant color)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Create Wet Mixture: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which usually takes 2-3 minutes. Beat in the egg, followed by the vanilla extract, almond extract if using, and blueberry puree until the mixture is smooth. Add purple or blue gel food coloring if you want a more intense color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the dry mix.
- Mix Dough: Gradually incorporate the dry ingredients into the wet blueberry mixture, stirring just until combined. The dough should be slightly sticky but manageable.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This resting period firms the dough, making it easier to shape and helps develop flavors.
- Form Cookies: Roll the chilled dough into 1-inch diameter balls. Then, generously roll each ball in powdered sugar until fully coated. Arrange the coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies have set and display a crackled appearance on top. The centers should remain soft for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using fresh or frozen blueberries for the puree is key to obtaining natural blueberry flavor and color.
- The almond extract is optional but enhances the flavor, complementing the blueberry nicely.
- Chilling the dough before baking is important to prevent excessive spreading and helps the cookies hold their shape.
- If you want a more vivid blue or purple color, add gel food coloring a little at a time until desired hue is reached.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies are best enjoyed fresh when soft and tender.
