Blueberry Crinkle Cookies: Soft, Chewy, and Bursting with Berry Flavor

If you love soft-baked cookies with bright flavors and eye-catching texture, you’re going to fall hard for these Blueberry Crinkle Cookies. With their signature powdered sugar coating and vibrant blueberry hue, these cookies are as pretty as they are delicious.

Perfectly sweet, lightly tart, and melt-in-your-mouth tender, these cookies are a unique twist on traditional crinkle cookies — ideal for spring, summer, or holiday cookie trays. Made with real blueberries or freeze-dried powder, this recipe delivers bold fruit flavor and picture-perfect crinkles every time.

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Why You’ll Love These Cookies

🫐 Fresh blueberry flavor in every bite
💜 Vibrant color without artificial dyes
🍪 Soft, chewy center with crackled sugar crust
🧁 Easy to make — no mixer needed
🎉 Perfect for parties, bake sales, or gifting

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What Are Crinkle Cookies?

Crinkle cookies are soft cookies rolled in powdered sugar before baking. As they expand in the oven, the surface cracks, creating a signature crinkled effect. Classic versions use chocolate, but fruity variations like lemon, strawberry, or this blueberry version are becoming increasingly popular — and for good reason.

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Ingredients

You can make Blueberry Crinkle Cookies with fresh, frozen, or freeze-dried blueberries. Here’s the ingredient list for a brightly flavored, vibrant batch:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup blueberry puree (or ½ cup freeze-dried blueberry powder)
• Optional: 1 tsp lemon zest for brightness

For Rolling:

• ⅓ cup granulated sugar
• ½ cup powdered sugar

Tip: If using frozen blueberries, thaw and drain well before pureeing. For a more vibrant purple/blue color and intense flavor, freeze-dried blueberries work best.

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How to Make Blueberry Crinkle Cookies

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Step 1: Make the Blueberry Puree

• If using fresh or frozen blueberries, blend ½ cup in a food processor until smooth
• Strain if needed to remove seeds
• If using freeze-dried, pulse into powder

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Step 2: Cream Butter and Sugar

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes)
• Add eggs, one at a time
• Mix in vanilla extract and blueberry puree or powder

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Step 3: Add Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt
• Gradually mix dry ingredients into the wet mixture until combined
• Dough will be soft and sticky

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Step 4: Chill the Dough

• Cover and refrigerate dough for at least 2 hours, or overnight
• Chilling is key for thick, crinkled cookies

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Step 5: Preheat and Roll

• Preheat oven to 350°F (175°C)
• Line baking sheets with parchment paper
• Scoop dough into 1-inch balls
• Roll each ball in granulated sugar, then powdered sugar generously

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Step 6: Bake

• Place cookies 2 inches apart on prepared baking sheets
• Bake for 10–12 minutes, or until edges are set but centers are soft
• Cool on pan for 5 minutes, then transfer to a rack

Cookies will puff and crack as they bake — that’s what gives them their crinkle look!

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Expert Tips

✔️ Use freeze-dried blueberries for deep color and flavor with no added liquid
✔️ Chill dough well for the most dramatic crinkles
✔️ Roll generously in both sugars — the granulated helps powdered sugar stick and crack
✔️ Add a teaspoon of lemon zest for a bright contrast
✔️ Don’t overbake! Cookies should be soft in the center

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Make Ahead & Storage

🧊 Chill the dough up to 48 hours before baking
🥶 Freeze unbaked cookie balls (without sugar coating) for up to 2 months. Thaw slightly, roll in sugar, then bake
🪵 Store baked cookies in an airtight container at room temp for 4–5 days

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Flavor Variations

🍋 Blueberry Lemon Crinkle Cookies – Add 1 tsp lemon zest and 1 tbsp lemon juice
🍫 Blueberry White Chocolate Chip – Mix in ½ cup white chocolate chips
🌿 Lavender Blueberry Crinkles – Add a tiny pinch of dried food-grade lavender
🧈 Blueberry Cream Cheese Crinkles – Swirl in 2 oz of softened cream cheese for a cheesecake twist

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What to Serve With Blueberry Crinkle Cookies

• 🍨 With vanilla bean or lemon ice cream
• ☕ Paired with coffee, tea, or iced lattes
• 🍓 Alongside a berry fruit salad or lemon bars
• 🎁 Wrapped in cookie boxes for gifts or parties

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Nutrition Info (Per Cookie – Approximate)

• Calories: 160
• Fat: 7g
• Carbs: 23g
• Sugar: 15g
• Protein: 2g

May vary based on cookie size and blueberry source

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FAQs

Can I use frozen blueberries?

Yes, just thaw and drain them well before pureeing to avoid excess moisture.

How do I get a more vibrant purple color?

Use freeze-dried blueberry powder or add a drop of natural purple food coloring if desired.

Why didn’t my cookies crinkle?

The dough may not have been cold enough, or it wasn’t rolled in enough powdered sugar. Be sure to chill thoroughly and roll generously in both granulated and powdered sugar.

Can I make these gluten-free?

Yes — use a 1:1 gluten-free flour blend and ensure all ingredients are GF-certified.

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Why This Recipe Works

✅ Soft and chewy texture with crisp sugar edges
✅ Intense blueberry flavor using real or freeze-dried berries
✅ Beautiful crinkle pattern for visual appeal
✅ Versatile and customizable
✅ Crowd-pleaser for kids and adults alike

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Final Thoughts: A Cookie That’s as Stunning as It Is Delicious

Blueberry Crinkle Cookies are the kind of treat that makes everyone do a double take. With their soft centers, bold color, and bright berry flavor, they stand out on any cookie platter and leave a lasting impression. Whether you’re baking for a celebration or just treating yourself, these cookies are a fruity twist on a classic favorite — and totally worth a spot in your recipe box.

Bake them once, and they’ll become a signature in your kitchen.

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