Blueberry Crinkle Cookies

These blueberry crinkle cookies are soft in the middle, lightly crisp at the edges, and beautifully crackled on top. They have a gentle vanilla base with bursts of juicy blueberry in every bite, finished with a snowy coating of icing sugar. This is an easy, no-fuss bake that looks impressive without being complicated. From start to finish, you can have them ready in about 40 minutes.

Ingredients

For the cookie dough

• 115g unsalted butter, softened
• 150g caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 200g plain flour
• 1 tsp baking powder
• Pinch of salt
• 100g blueberries, fresh or frozen

For coating

• 3 tbsp icing sugar
• 2 tbsp caster sugar

How to Make Blueberry Crinkle Cookies

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment so the cookies bake evenly and do not stick.
• Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. This helps give the cookies a light texture.
• Add the egg and vanilla: Beat in the egg followed by the vanilla extract until fully combined and smooth.
• Mix the dry ingredients: Sift the flour, baking powder, and salt into the bowl. Fold gently until a soft dough forms.
• Fold in the blueberries: Add the blueberries carefully, mixing just enough to distribute them without crushing.
• Shape and coat: Place the caster sugar and icing sugar in separate bowls. Roll small spoonfuls of dough into balls, coat first in caster sugar, then generously in icing sugar.
• Bake: Arrange on the prepared trays with space between each cookie. Bake for 12 to 14 minutes until cracked on top and just set around the edges.
• Cool: Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips

Why did my cookies not crack?

Make sure the dough balls are well coated in icing sugar. A generous coating helps create the classic crinkle effect.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them straight from frozen and mix gently to avoid excess colour bleeding.

How do I keep the cookies soft?

Do not overbake them. They should look slightly underdone in the centre when removed from the oven.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add to a biscuit tin for afternoon treats
• Pair with vanilla ice cream for dessert

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

Not recommended, as refrigeration can dry out the cookies.

Freezing

The baked cookies freeze well for up to 2 months. Defrost at room temperature before serving.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 26g
• Protein: 3g
• Fat: 7g
• Saturated fat: 4g
• Sodium: 90mg

Nutrition values are estimates and may vary.

FAQs