Blueberry Crinkle Cookies Delight is a soft, crackled cookie full of juicy berries. Start with this easy recipe and you will have warm, sweet cookies in less than an hour. If you like simple baking that looks special, these crinkle cookies are for you. Try them alongside a hot drink or pack them for a picnic — they please kids and adults alike. See a similar cookie idea here: Almond Walnut Crinkle Cookies.
Why You’ll Love This Recipe
- Quick & easy: simple steps and common pantry items.
- Fresh flavor: real blueberries give a bright, fresh taste.
- Soft center and crackled top make them look and feel homemade.
- Great for snacks, coffee breaks, or sharing at small gatherings.
- Stands out because the berries stay whole and add bursts of juice without making the dough soggy.
Ingredients Needed
- For the cookie base:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Dry mix:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fruit and finish:
- 1 cup fresh blueberries (pat dry)
- 1/2 cup powdered sugar for rolling and dusting
Tip: If you want a sweeter contrast, try adding a little lemon zest. For another cookie twist, see this recipe: Blueberry White Chocolate Chip Cookies.
How to Make Blueberry Crinkle Cookies Delight
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating ensures even baking and a nice rise.
- In a large bowl, beat the softened butter and sugar until the mix looks light and slightly fluffy. This traps air and helps the cookies rise.
- Add the eggs one at a time, beating well after each. Stir in the vanilla so the dough smells fragrant and even.
- In a separate bowl, whisk together the flour, baking powder, and salt. This spreads the leavening evenly through the dough.
- Slowly add the dry mix into the wet mix, stirring until just combined. Do not overmix — stop when no dry streaks remain.
- Gently fold in the fresh blueberries. Use a light hand so the berries do not burst and color the whole dough.
- Scoop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared sheet, leaving space between them for spreading.
- Roll each dough ball in powdered sugar until well coated. The sugar creates the crinkle look while baking.
- Bake 12–15 minutes, until edges are lightly golden and tops show small cracks. The centers will stay soft.
- Let cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling. Cooling sets the texture without overbaking.
How to Serve Blueberry Crinkle Cookies Delight
- Serve warm or at room temperature.
- Pair with milk, tea, or coffee for a simple snack.
- Arrange on a platter dusted with extra powdered sugar for a pretty look.
- These cookies also work well in a cookie box or packed for a picnic.
How to Store Blueberry Crinkle Cookies Delight
- Room temp: Keep in an airtight container for up to 3 days.
- Fridge: Store up to 7 days in an airtight box; bring to room temp before serving.
- Freezer: Freeze baked cookies in a sealed bag for up to 2 months. Thaw on the counter or warm briefly in a low oven.
Tips to Make Blueberry Crinkle Cookies Delight
- Pat blueberries dry to avoid extra moisture in the dough.
- Use room-temperature eggs for a smoother dough.
- Don’t overmix after adding flour; overmix makes cookies tough.
- Space dough balls 2 inches apart so they can spread evenly.
- If you use frozen blueberries, do not thaw them — fold frozen berries in gently to prevent color bleed.
Variation
- Add 1 teaspoon lemon zest to the dough for a lemon-blueberry twist.
- Fold in 1/2 cup white chocolate chips for extra sweetness.
- Make mini cookies by using smaller scoops and reduce bake time by 2–3 minutes.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes. Use frozen berries straight from the freezer and fold them in gently. This helps keep the dough from turning blue. Do not thaw or they can make the dough too wet.
How do I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but the cookies will still be tasty.
Will the cookies keep their crinkle look?
Yes. Rolling the dough in powdered sugar before baking creates the crinkle top. Don’t skip this step for the classic look.
Can I make the dough ahead of time?
Yes. Chill the dough in the fridge for up to 24 hours. Cold dough can spread less, so you may need to flatten balls slightly before rolling in powdered sugar.
Are these freezer-friendly?
Baked cookies freeze well for up to 2 months. Freeze in a single layer first, then move to a bag to avoid crushing.
Conclusion
Blueberry Crinkle Cookies Delight gives you soft, fruity cookies with a pretty crackled top and simple steps you can follow any day. If you enjoy lemon and blueberry together, check this related idea for a soft and chewy lemon-blueberry cookie here: Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme. Try the recipe, leave a comment and a star rating if you liked it, and share your photos on social media. What small change will you try first — lemon zest or white chocolate chips?
Print
Blueberry Crinkle Cookies Delight
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A soft, crackled cookie bursting with juicy blueberries, perfect for snacks or sharing.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (pat dry)
- 1/2 cup powdered sugar for rolling and dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mix to the wet mix, stirring until just combined.
- Gently fold in the blueberries.
- Scoop spoonfuls of dough onto the prepared sheet, leaving space between them.
- Roll each dough ball in powdered sugar until well coated.
- Bake for 12–15 minutes, until edges are lightly golden and tops show small cracks.
- Let cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling.
Notes
Pat blueberries dry to avoid extra moisture. Use room-temperature eggs for a smoother dough. Chill the dough in the fridge for up to 24 hours for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg