Blueberry Crinkle Cookies – A Fresh Twist on Old Fashioned Recipe
Some recipes walk in quietly. These cookies kick the door open wearing powdered sugar and a deep navy-blue glow. Blueberry Crinkle Cookies are what happens when Old Fashioned Recipes decide to have a little fun and stop playing it safe. Familiar? Yes. Predictable? Absolutely not.
At first glance, they look like classic Crinkle Cookies, but one bite tells a different story. The flavor leans bright, fruity, and slightly zingy thanks to lemon zest sneaking into the mix. It’s that pop of citrus that turns these into a full-on Blueberry Delight instead of just another sweet treat. IMO, lemon and berries are the dessert equivalent of best friends who hype each other up.
The real secret weapon here is Wild Blueberries. Frozen Wild Blueberries, to be exact. They bring that intense color and concentrated flavor you just don’t get from regular berries. Measure them while frozen, let them defrost, and watch them collapse into a juicy half-cup of pure blueberry magic. Yes, Frozen Blueberries matter here—this isn’t the time to improvise.
The dough itself is soft and a little clingy. That’s normal. When it starts acting like it wants to live on your hands forever, just pop it back in the fridge. Problem solved. Baking should feel fun, not like a wrestling match.
These Blueberry Cookies fit anywhere—weeknight baking, brunch spreads, or a Holiday Cookie Exchange where you secretly want your cookies to steal the show. They even stand out next to classics like a Monster Cookies Recipe, which is saying something.
Worried about Cookie Calories? Don’t be. Life’s short. Eat the cookie. Then maybe eat another. FYI, they disappear fast, so consider doubling the batch. You’ve been warned.
Blueberry Crinkle Cookies
Ingredients
Cookie Dough:- 1 cup frozen wild blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large egg whites
- 1 teaspoon fresh lemon zest
- ½ teaspoon vanilla extract
- ½ cup granulated sugar, more if needed
- ½ cup powdered sugar, more if needed
Instructions
- Add the frozen wild blueberries to a microwave-safe bowl and heat until thawed, about 1–2 minutes. Let the berries cool for a few minutes until they reach room temperature. Keep all the juices—don’t drain anything.
- In a separate bowl, stir together the flour, baking powder, and salt until evenly mixed. Set aside.
- Pour the cooled blueberries and their juices into a large mixing bowl. Add the granulated sugar and vegetable oil, whisking until smooth and well blended. Stir in the egg whites, lemon zest, and vanilla extract until fully incorporated. Gradually add the dry ingredients in two additions, mixing gently after each one just until no dry streaks remain. Cover the bowl and refrigerate the dough for at least 2 hours to firm up.
- When ready to bake, heat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Place the granulated sugar and powdered sugar into two separate small bowls for coating.
- Scoop about 1½ tablespoons of chilled dough and gently roll it into a ball—expect the dough to be soft and slightly sticky. Roll each dough ball first in granulated sugar, then generously coat it in powdered sugar. Arrange cookies on the prepared baking sheets, leaving about 1½ inches of space between each one.
- Bake until the cookies are just set and cracked on top, about 8–10 minutes, rotating the pans halfway through baking. Let the cookies rest on the baking sheets briefly, then transfer them to a wire rack to cool completely.
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