Blueberry Crinkle Cookies — Soft, Chewy & Lemony

The first bite is a soft, crackly shell giving way to a tender, lemon-kissed interior studded with juicy blueberry pockets. Blueberry crinkle cookies are a bright twist on a classic crinkle — they taste like summer and keep well enough for gifting. After testing this recipe 8 times with different flours and berry ratios, I settled on a version that stays tender, keeps its crackled appearance, and delivers fresh berry bursts rather than dried crumbs. If you love a cookie that’s both elegant and easy, this is the one to make when blueberries are in season or when you want a pretty bake fast. Read on for the why, the how, and pro tips to get them perfect every time. For another crinkle-style idea, try my take on walnut crinkle cookies for a richer, nut-forward holiday option.

Why This Recipe Works

The dough uses a small amount of oil plus butter for tenderness and a soft crumb without greasiness.
A brief chill firms the dough so tops crack but centers stay soft, creating that classic crinkle look.
Fresh or frozen blueberries are folded in gently to keep whole berries intact, giving juicy pockets.
Lemon zest brightens the batter and balances sweetness, keeping the flavor fresh.
A light dusting of powdered sugar before baking yields high-contrast crackles that look bakery-made.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). The structure of these cookies comes from AP flour; using bread flour will make them chewier.
Baking powder — 8 g (2 tsp). Provides lift for the crackled top. Do not substitute with baking soda alone.
Salt — 4 g (¾ tsp) Diamond Crystal or ½ tsp Morton’s. If using Morton’s, use slightly less. Salt balances flavor.
Unsalted butter — 113 g (½ cup), softened. Adds flavor and helps with browning. You can use salted butter; omit extra salt.
Vegetable oil — 30 ml (2 tbsp). Keeps the crumb softer than butter alone.
Granulated sugar — 150 g (¾ cup). For sweetness and light crunch on the surface.
Powdered sugar — 60 g (½ cup) for rolling. Creates the crackled look and a delicate finish.
Large egg — 1 (50 g). Binds the dough and adds lift. For an eggless option, see Variations.
Lemon zest — 1 tbsp (from 1 medium lemon). Brightens berry flavor.
Vanilla extract — 5 ml (1 tsp). Rounds the flavors.
Fresh or frozen blueberries — 120 g (¾ cup). Fresh berries give the best texture; frozen can be used directly from the freezer. If using frozen, fold them in while still frozen to limit juice bleeding.
Optional: 30 g (1/4 cup) white chocolate chips for a sweeter contrast.

Substitution notes: You can swap Greek yogurt for 30 g (2 tbsp) of butter to reduce fat, but the texture will be slightly less tender. For a gluten-free version, use a 1:1 GF flour blend and add ½ tsp xanthan gum.

Essential Equipment

Baking sheets (two) lined with parchment or a silicone mat. Rotate trays halfway through baking for even color.
Medium mixing bowl and a separate large bowl for creaming.
Digital scale for accurate dry-ingredient weights — highly recommended.
1.5 tbsp cookie scoop (or a 30–35 g disher) for uniform cookies. A tablespoon and a kitchen scale work as a backup. See how different cookie sizes change bake times in this spritz cookie guide.
Wire rack for cooling. If you don’t have a rack, a clean kitchen towel works for short cooling.

Step-by-Step Instructions

This recipe makes 24 cookies. Prep time: 20 minutes. Cook time: 12 minutes per batch. Inactive time: 15 minutes chill. Total time: 47 minutes. Servings: 24 cookies (1 cookie each).

Step 1: Preheat and prepare

Preheat the oven to 175°C (350°F). Line two baking sheets with parchment. Place the powdered sugar in a shallow bowl for rolling.

Step 2: Mix dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 8 g (2 tsp) baking powder, and 4 g (¾ tsp) salt in a medium bowl for 30 seconds. Set aside.

Step 3: Cream butter, oil, and sugar

In a large bowl, beat 113 g (½ cup) softened unsalted butter, 30 ml (2 tbsp) vegetable oil, and 150 g (¾ cup) granulated sugar until light and slightly fluffy, about 2 minutes with an electric mixer. Scrape the bowl once.

Step 4: Add the egg and flavorings

Add 1 large egg, 5 ml (1 tsp) vanilla extract, and 1 tbsp lemon zest; beat until combined, 20–30 seconds. The batter should look smooth and glossy.

Step 5: Combine wet and dry

Add the flour mixture to the wet ingredients in two additions, mixing just until no dry streaks remain, about 15–20 seconds per addition. Do not overmix — stop as soon as no dry flour is visible.

Step 6: Fold in blueberries

Gently fold in 120 g (¾ cup) fresh or frozen blueberries using a rubber spatula for 6–8 strokes. Stop when the berries are evenly distributed; overfolding will break them and color the dough.

Step 7: Chill the dough

Scoop dough into 24 portions (about 30–35 g / 1.5 tbsp each) and place on a tray. Chill the scooped dough for 15 minutes — this firms the centers so the tops crack while the insides stay soft.

Step 8: Roll in powdered sugar and bake

Roll each chilled ball in powdered sugar until well coated. Arrange on prepared sheets, 5 cm (2 inches) apart. Bake at 175°C (350°F) for 10–12 minutes, rotating the pan halfway at 6 minutes. Cookies are done when edges are set and tops have noticeable crackles; centers will still be slightly soft.

Step 9: Cool

Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. They set to the right texture as they cool — wait at least 15 minutes before storing.

Expert Tips & Pro Techniques

Use a digital scale for consistent results. Volume measures vary; weight is precise.
Common mistake: overmixing. Overmixing develops gluten and makes cookies tough. Mix until just combined.
If your blueberries bleed and turn the dough purple, fold them in frozen and bake immediately. This limits juice distribution.
Make-ahead: Scoop and freeze the dough balls on a tray, then transfer to a zip-top bag. Freeze up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
For bakery-style crackles, roll dough twice in powdered sugar — once before chilling and again right before baking.
Professional baker’s trick: brush the top lightly with milk before the second sugar roll for a glossier crackle and slightly deeper color.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container for up to 4 days. Place a paper towel in the container to absorb excess moisture.
Freezer: These cookies freeze well. Flash-freeze single layers of baked cookies on a tray, then transfer to a freezer-safe container for up to 3 months. You can also freeze raw, scooped dough as described above for up to 3 months.
Thawing & reheating: Thaw baked cookies at room temperature for 15–20 minutes. To freshen, reheat in a 160°C (325°F) oven for 4–6 minutes. Avoid microwaving — it makes them soft and sodden.

Variations & Substitutions

Lemon Blueberry Cookies: Add 15 ml (1 tbsp) fresh lemon juice to the batter and increase zest to 2 tbsp. Reduce milk or oil by 5 ml (1 tsp) to keep dough consistency. (This variation is similar to some lemon blueberry cookies but adapted for a crinkle finish.)
Eggless Version: Replace 1 large egg with 60 g (¼ cup) unsweetened applesauce and add ½ tsp baking powder extra. Texture will be slightly cakier; bake time is the same.
White Chocolate & Almond: Fold in 30 g (¼ cup) white chocolate chips and 30 g (¼ cup) slivered almonds for crunch. Keep all other measurements the same.
Gluten-Free: Use 250 g (2 cups) of a 1:1 gluten-free flour blend and add ½ tsp xanthan gum if the blend lacks it. You may need to add 10–15 ml (2–3 tsp) more liquid if the dough feels dry. Bake time may increase by 1–3 minutes.
Frozen Berry Mix: Substitute frozen mixed berries for blueberries; fold in frozen and bake straight from cold. Expect slightly more juice and a darker-streaked dough.

Serving Suggestions & Pairings

Serve warm with a dollop of whipped cream or mascarpone for an elegant dessert.
Pair with a mild tea (Earl Grey) or a citrusy lemonade to echo the lemon notes.
Make ice cream sandwiches: split larger cookies and fill with vanilla ice cream. For ideas using cookies as components, see this cookie cream-pie inspiration.
For a brunch spread, plate these with scones and a fruit compote for color and texture contrast.

Nutrition Information

Per serving (1 cookie). Recipe yields 24 cookies.

Serving size: 1 cookie
Calories: 142 kcal
Total Fat: 6.5 g
Saturated Fat: 3.8 g
Cholesterol: 25 mg
Sodium: 90 mg
Total Carbohydrates: 20 g
Dietary Fiber: 1 g
Sugars: 10 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 and lose their crackle?
A: Likely causes are over-soft butter, dough too warm, or under-chilling. Chill scooped dough 15–30 minutes and bake straight from cold.

Q: Can I make this without eggs?
A: Yes — substitute 60 g (¼ cup) unsweetened applesauce and add ½ tsp extra baking powder. The cookie will be slightly more cake-like.

Q: Can I double this recipe?
A: Yes. Double all ingredients and scoop onto multiple trays. Work in batches and chill scooped dough before baking. Baking time stays the same.

Q: Can I prepare these the night before?
A: You can scoop the dough and refrigerate the scooped balls overnight. Bake directly from cold, adding 1–2 minutes to baking time.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep well for up to 4 days. For longer storage, freeze.

Q: My berries burst and colored the dough. How can I avoid that?
A: Fold in frozen berries gently and bake immediately. Alternatively, pat fresh berries dry before folding.

Q: Can I use dried blueberries instead of fresh?
A: Yes, but dried berries will be chewier and less juicy. Use 90 g (½ cup) and reduce sugar by 15–30 g (1–2 tbsp) if needed.

Conclusion

These blueberry crinkle cookies are an easy way to add bright, bakery-style treats to your baking rotation. They travel well, freeze beautifully, and are flexible to flavor swaps. For another tested blueberry version, compare with this Blueberry Crinkle Cookies Recipe – Taste of Home. If you want a chewier lemon-and-berry variation, see this Lemon Blueberry Cookies +VIDEO – Stephanie’s Sweet Treats.