Blueberry Crinkle Cookies (Printer-Friendly)

Soft, chewy cookies featuring fresh blueberries and signature crinkle finish

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest

→ Blueberry Mixture

10 - 1 cup fresh blueberries
11 - 1 tablespoon lemon juice

→ Rolling

12 - 1/2 cup powdered sugar

# How-To Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Beat in eggs one at a time, then mix in vanilla extract and lemon zest.
04 - Lightly mash half the blueberries with lemon juice in a small bowl, leaving some pieces whole.
05 - Stir the mashed blueberry mixture into the butter mixture.
06 - Gradually fold the dry ingredients into the wet mixture until just combined.
07 - Gently fold in the remaining whole blueberries.
08 - Cover dough and refrigerate for at least 1 hour until firm.
09 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
10 - Scoop 1.5 tablespoons of dough, roll into balls, and coat generously in powdered sugar.
11 - Place cookies 2 inches apart on prepared baking sheets.
12 - Bake for 11 to 13 minutes until edges are set and tops are crinkled.
13 - Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The contrast between tart berries and sweet crinkle tops makes these impossible to stop eating
  • They look bakery beautiful but come together with basic pantry staples
02 -
  • Chilling the dough is essential warm dough will spread too much and youll lose the crinkle effect
  • Don't skip the generous powdered sugar coating its what creates those dramatic crackled tops
03 -
  • Let your eggs come to room temperature before starting they incorporate much better into the butter
  • If your dough feels too sticky after chilling let it sit on the counter for 5 minutes before rolling

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