Blueberry Crinkle Cookies — Soft, Tangy, Easy Recipe

By Maya Ellis — Culinary school graduate, 12 years as a recipe developer. Published 2026-02-18.

Bright, tender little cookies studded with bursts of blueberry and finished with a crackly powdered-sugar crust. Blueberry Crinkle Cookies deliver a soft, chewy bite and a bright, tangy finish from lemon zest and a light glaze. After testing this recipe eight times with different flours and both fresh and frozen berries, I landed on a dough that holds juice without turning soggy and a rolling method that keeps the crinkle effect clean. This version is forgiving for beginners and fast enough for weeknight baking, yet refined enough for guests.

If you like chewy, fruit-forward cookies, this method adapts well to other flavors — I tested the dough against a gingerbread variation to check its structure and it held up beautifully. Read on for a detailed ingredient breakdown, equipment notes, step-by-step timing, and smart tips so your first batch comes out perfect. For a winter spice twist, try inspirations like our gingerbread crinkle cookie variations.

Why This Recipe Works

The dough uses a small amount of cornstarch and extra egg white to create a tender, cakey interior while still keeping structure for crinkles.
Light rolling in powdered sugar gives a distinct crinkle while not absorbing berry juices.
A touch of lemon zest brightens the berries and cuts sweetness without changing texture.
Using a chilled scoop helps the cookies keep their shape and prevents spreading.
Folding in blueberries at the end, rather than mixing them in first, prevents color bleed and sogginess.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides structure. Do not swap to bread flour; cookies will be tough.
Cornstarch — 20 g (2 tbsp). Softens the crumb for a tender, cakey bite. If you skip it, cookies will be slightly denser.
Baking powder — 8 g (2 tsp). Gives lift for the crinkle texture.
Diamond Crystal kosher salt — 6 g (1 tsp). If using Morton’s, use ½ tsp because Morton’s is denser.
Unsalted butter — 170 g (3/4 cup, 1 1/2 sticks), softened. Butter controls spread and flavor. For a slightly tangier cookie, substitute 170 g (3/4 cup) of half butter/half vegetable shortening; note texture will be less rich.
Granulated sugar — 150 g (3/4 cup). Balances moisture and browning.
Large egg + 1 egg white — 1 large egg (50 g) + 1 egg white (30 g). The extra white adds structure without extra fat.
Vanilla extract — 5 ml (1 tsp). Rounds flavor.
Lemon zest — from 1 medium lemon (~1 tbsp). Adds tang to complement blueberries.
Fresh or frozen blueberries — 150 g (1 cup). Fresh is best for texture; if using frozen, do not thaw — fold them in frozen to limit bleeding. If blueberries are very wet, pat dry.
Powdered sugar — 120 g (1 cup) for rolling. Creates the crinkle appearance and sweet crust.
Optional lemon glaze — 60 ml (1/4 cup) powdered sugar + 10–15 ml (2–3 tsp) lemon juice. Brush after cooling for a glossy tang.

Substitutions and impact warnings:

Gluten-Free: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Baking time may increase by 2–4 minutes.
Dairy-Free: Swap butter for equal coconut oil (solid). Cookies will be slightly softer and have a faint coconut flavor.
Egg-free: Replace whole egg + white with 60 g aquafaba; texture will be cakier and less rich.

Essential Equipment

Baking sheets (two), rimmed, 13 x 18 inches (half-sheet). Rotate pans for even browning.
Parchment paper or silicone baking mats to prevent sticking.
1-tablespoon scoop or small cookie scoop (15–20 ml) for uniform cookies.
Kitchen scale — use it for best consistency (weights given).
Cooling racks to cool cookies quickly and avoid soggy bottoms.
Optional: Small offset spatula or pastry brush for glazing.
No scale? Use measuring cups but level carefully; 250 g flour ≈ 2 cups, packed lightly.

If you need a sturdier tray for larger batches, see a guide to sheet-pan technique in our sheet-pan tips for even baking.

Step-by-Step Instructions

Prep time 20 minutes, Cook time 10–12 minutes per batch, Inactive time none, Total time about 35 minutes. Makes 24 cookies; serving size is 1 cookie.

Step 1: Whisk dry ingredients

In a bowl, whisk 250 g (2 cups) all-purpose flour, 20 g (2 tbsp) cornstarch, 8 g (2 tsp) baking powder, and 6 g (1 tsp) Diamond Crystal kosher salt for 30 seconds until combined. You want a uniform mix so the leavening distributes evenly.

Step 2: Cream butter and sugar

In a stand mixer or with a hand mixer, beat 170 g (3/4 cup) softened unsalted butter with 150 g (3/4 cup) granulated sugar for 2–3 minutes until pale and slightly fluffy. Scrape the bowl once. This step traps tiny air pockets for lift.

Step 3: Add eggs and flavor

Beat in 1 large egg (50 g), 1 egg white (30 g), 5 ml (1 tsp) vanilla, and lemon zest from 1 lemon for 30–60 seconds until smooth. Mix until combined — do not overbeat.

Step 4: Combine wet and dry

Fold the dry mix into the butter mixture with a spatula until just combined, 15–25 seconds. Do not overmix — stop as soon as no dry flour streaks remain. Overmixing will make cookies tough.

Step 5: Fold in blueberries

Gently fold in 150 g (1 cup) blueberries for 10–15 seconds, using a light hand to avoid crushing berries and releasing juice. If using frozen berries, fold them in frozen to reduce color bleed.

Step 6: Chill briefly and form

Chill the dough 10 minutes if very soft. Use a 1-tablespoon scoop to portion 24 mounds, about 22 g (0.8 oz) each. Roll each mound quickly into 120 g (1 cup) powdered sugar and place 5 cm (2 inches) apart on prepared baking sheets. Chilling is optional but helps maintain tight crinkles.

Step 7: Bake

Bake at 175°C (350°F) for 10–12 minutes, rotating the pan halfway through at 6 minutes. Cookies are done when edges are set and tops crack but still feel slightly soft in the center. Remove from oven and let sit on the pan 2 minutes, then transfer to a rack to cool completely.

Step 8: Glaze (optional)

Mix 60 ml (1/4 cup) powdered sugar with 10–15 ml (2–3 tsp) lemon juice to a thin glaze. Drizzle or brush over cooled cookies and let set 10 minutes. The glaze adds a bright, glossy finish and extra tang.

Expert Tips & Pro Techniques

Common mistake: overmixing after adding flour. Avoid it — fold until just combined to keep cookies tender.
If berries sink to the bottom during bake, try tossing them lightly in 1 tsp flour before folding in to help them suspend.
Make-ahead: Form and roll dough balls, place on a tray covered with plastic, and freeze solid. Transfer to a zip-top bag and freeze up to 3 months. Bake from frozen, add 1–2 minutes to baking time.
Use an ice-water bath for the egg whites if your kitchen is warm; cold whites hold air better and keep dough firmer.
Professional trick adapted for home: partially freeze scooped dough 10 minutes before rolling in sugar. It reduces smear and keeps powdered sugar white during baking.
To keep the crinkle look bright, do not over-coat with powdered sugar — a single generous roll is enough.

Try a similar rolling technique if you want a filled cookie variation.

Storage & Reheating

Refrigerator: Store cookies in an airtight container at room temperature for up to 3 days. If glazed, keep in a single layer or separate layers with parchment.
Freezer: These freeze well. Flash-freeze a single layer of baked cookies for 1 hour, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature 30–60 minutes.
Reheating: Warm in a 160°C (325°F) oven for 5–7 minutes to refresh chewiness. Avoid microwaving — the texture becomes gummy.

Variations & Substitutions

Lemon-Blueberry: Increase lemon zest to 2 lemons and add the optional glaze. No other changes. Baking time unchanged.
Gluten-Free: Replace 250 g (2 cups) flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. Bake 1–3 minutes longer and watch for browning.
Chocolate Chip & Blueberry: Swap 50 g (1/4 cup) flour for 50 g (1/4 cup) cocoa powder, and fold in 75 g (1/2 cup) mini chocolate chips. Texture will be slightly denser; baking time unchanged.
Reduced Sugar: Reduce granulated sugar to 110 g (1/2 cup + 2 tbsp) and increase lemon zest for brightness. Cookies may brown less; bake time the same.
Vegan: Use 170 g solid coconut oil for butter and 60 g aquafaba for eggs. Dough will be softer; chill longer before scooping.

Explore other flavor swaps like our red velvet crinkle cookie adaptation for inspiration.

Serving Suggestions & Pairings

Serve slightly warm with a dollop of lemon curd or clotted cream.
Pair with hot tea (Earl Grey) or a lightly roasted coffee for balanced acidity.
For a party platter, alternate with shortbread and fruit tarts to vary textures.
Garnish with extra lemon zest and a few fresh blueberries for color. For a festive platter idea, see our filled cookie presentation tips.

Nutrition Information

Per serving: 1 cookie. Recipe makes 24 cookies.

Calories: 160 kcal
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 85 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies spread too much?
A: Most likely the butter was too warm or the dough was overmixed. Chill the dough 10–15 minutes before baking and use a scoop for uniform size.

Q: Can I make this without eggs?
A: Yes. Replace the egg and extra white with 60 g aquafaba. The cookies will be a bit cakier and less rich.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake on two sheets, rotating halfway through. Do not crowd the pan — leave 2 inches between cookies.

Q: Can I prepare this the night before?
A: Absolutely. Scoop and roll dough balls, then cover and refrigerate overnight. Bake directly from the fridge; add 1 minute to baking time if needed.

Q: How long do these keep in the fridge?
A: Stored in an airtight container at room temperature, they stay good for up to 3 days. With glaze, refrigeration can extend life but may soften the sugar crust.

Q: My blueberries bled and turned the dough purple. How can I prevent that?
A: Fold berries in at the last moment and do so gently. If using frozen blueberries, fold them in frozen to limit bleeding. Tossing berries in a teaspoon of flour can also reduce sinking and bleeding.

Q: The centers are still raw while edges look done. What now?
A: Remove from oven and let cookies rest on the hot pan 2–3 minutes — carryover heat finishes them. If this persists, lower oven temperature by 10°C (25°F) and bake 1–2 minutes longer.

Conclusion

These Blueberry Crinkle Cookies are simple to make and reliably tender. If you want a version with a boozy twist and a blueberry curd finish, see Limoncello Frosted Crinkle Cookies with Blueberry Curd for inspiration. For a gluten-free take that swaps lemon curd into a crinkle body, check Gluten Free Lemon Curd Cookies – The Loopy Whisk. Enjoy baking, and remember the key: gentle folding, a quick chill, and a bright lemon finish.