Have you ever craved a cookie that’s as fun to look at as it is to eat? These Easy Blueberry Crinkle Cookies check all the boxes. With their soft, chewy texture, vibrant purple hue, and the tangy-sweet flavor of blueberries, they’re a treat you’ll want to bake again and again.

The inspiration for these cookies came from a surplus of blueberries sitting in my fridge one summer. I didn’t want to make another pie or smoothie—I wanted something unique. So, I decided to experiment with turning blueberries into a cookie form. After a few trials, this recipe was born, and it quickly became a favorite in my household.

What sets these cookies apart is their delightful contrast. The powdered sugar coating creates a crisp exterior, while the inside remains soft, fluffy, and bursting with blueberry flavor. The best part? You can make these with fresh or frozen blueberries, so they’re perfect any time of year.

These cookies are a hit at gatherings, thanks to their eye-catching crinkle effect and rich, fruity flavor. Plus, they’re surprisingly easy to make—perfect for both seasoned bakers and beginners. If you love cookies with a twist, this recipe is a must-try.

So, let’s roll up our sleeves and whip up a batch of these irresistible Easy Blueberry Crinkle Cookies!

Resume: The Recipe in Todd Wilbur’s Style

These Easy Blueberry Crinkle Cookies are the perfect combination of chewy, sweet, and tangy, with a stunning crinkled powdered sugar coating that makes them look as good as they taste.

The recipe features a fresh blueberry puree that infuses the dough with natural flavor and a gorgeous purple hue. Rolled in powdered sugar before baking, the cookies develop a striking crinkled exterior as they bake.

These cookies are soft, tender, and packed with berry flavor, making them ideal for any occasion—from afternoon tea to festive gatherings. Their vibrant color and unique taste are guaranteed to impress.

Whether you’re a blueberry lover or just looking for a fresh cookie idea, these Easy Blueberry Crinkle Cookies are bound to become a new favorite.

An Exciting Story About These Cookies

The first time I baked these cookies was for my sister’s baby shower. I wanted something unique and colorful for the dessert table, and these cookies stole the show. Not only did they match the blueberry-themed decor, but their taste was a delightful surprise for everyone.

When my niece took her first bite (with some help, of course), she had the biggest smile on her face. From that day on, these cookies became a family tradition at every celebration. Now, whenever I bake them, I’m reminded of that special day—and the smiles they continue to bring.

Why These Easy Blueberry Crinkle Cookies Are Perfect

Vibrant, Fruity, and Fun!

• Bursting with Blueberry Flavor: Made with real blueberries for a natural, tangy-sweet taste.
• Stunning Presentation: The crinkled powdered sugar coating adds a visual wow factor.
• Soft and Chewy: Perfectly tender cookies with a melt-in-your-mouth texture.
• Easy to Make: Simple steps and minimal ingredients make these cookies beginner-friendly.

What You Need for Easy Blueberry Crinkle Cookies

• 1 cup fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 large egg
• 1 cup powdered sugar (for coating)

How to Make Easy Blueberry Crinkle Cookies

1. Prepare the Blueberry Puree:
   In a small saucepan, heat the blueberries over medium heat until they release their juices and become soft (about 5 minutes). Use a blender or food processor to puree the mixture until smooth. Let it cool completely.
2. Make the Cookie Dough:
   In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the cooled blueberry puree, egg, and vanilla extract, and mix until combined.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Cover and chill the dough in the refrigerator for at least 1 hour.
4. Shape and Coat:
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
5. Bake:
   Place the coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set and the tops have a crinkled appearance. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. Serve:
   Enjoy the cookies warm or store them in an airtight container for up to 5 days.

Tips for Easy Blueberry Crinkle Cookies

1. Chill for Success: Chilling the dough helps the cookies hold their shape and develop their signature crinkle effect. Don’t skip this step!
2. Generous Coating: Roll the dough balls heavily in powdered sugar to ensure a bold crinkle look after baking.

Substitutions and Variations

• Use Other Berries: Swap blueberries for raspberries or blackberries for a fun twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute to make these cookies celiac-friendly.
• Citrus Boost: Add 1 tsp of lemon zest to the dough for an extra zingy flavor.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute or reduce the granulated sugar by 2 tablespoons.
• Dairy-Free Option: Replace butter with a plant-based alternative.
• Low-Carb Alternative: Try almond flour and erythritol for a keto-friendly version.

Closing for Easy Blueberry Crinkle Cookies

And there you have it—Easy Blueberry Crinkle Cookies that are as delicious as they are beautiful. These cookies are sure to impress, whether you’re sharing them at a party or enjoying them with a cup of tea. Don’t forget to share your creations with us, and check out our other cookie recipes for more baking inspiration. Happy baking!

Frequently Asked Questions for Easy Blueberry Crinkle Cookies

Can I use frozen blueberries?
Yes! Just thaw and drain them before making the puree.

What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days.

Can I freeze the dough?
Absolutely! Freeze the dough balls (before coating in powdered sugar) for up to 2 months.

Do I have to chill the dough?
Yes, chilling helps prevent the cookies from spreading too much during baking.

What if I don’t have powdered sugar?
You can pulse granulated sugar in a blender until fine as a substitute.

Can I add food coloring to enhance the color?
Sure! A drop of purple or blue food coloring can make the cookies even more vibrant.

Are these cookies gluten-free?
Not as written, but you can substitute with gluten-free flour for a celiac-friendly option.

How do I know when the cookies are done?
Look for set edges and a slightly crinkled top. Avoid overbaking for the best texture.

Can I add chocolate chips?
Yes, white chocolate chips pair beautifully with the blueberry flavor.

What’s the serving size?
This recipe makes about 24 medium-sized cookies.

Can I double the recipe?
Absolutely! Just double the ingredients and bake in batches.

How do I make them softer?
Don’t overmix the dough and avoid overbaking to keep the cookies soft and chewy.

Easy Blueberry Crinkle Cookies

Recipe by CutsfoodCourse: Cookies Recipe, Dessert, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup fresh or frozen blueberries

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 large egg

• 1 cup powdered sugar (for coating)

Directions

• Prepare the Blueberry Puree:
• In a small saucepan, heat the blueberries over medium heat until they release their juices and become soft (about 5 minutes). Use a blender or food processor to puree the mixture until smooth. Let it cool completely.
• Make the Cookie Dough:
• In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the cooled blueberry puree, egg, and vanilla extract, and mix until combined.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Cover and chill the dough in the refrigerator for at least 1 hour.
• Shape and Coat:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
• Bake:
• Place the coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set and the tops have a crinkled appearance. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Serve:
• Enjoy the cookies warm or store them in an airtight container for up to 5 days.