By This Blueberry Crinkle Cookies balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Blueberry Crinkle Cookies captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Blueberry Crinkle Cookies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup frozen wild blueberries
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
⅓ cup vegetable oil
2 large egg whites
1 teaspoon lemon zest
½ teaspoon vanilla extract
Crinkle Coating:
½ cup white sugar, or as needed
½ cup powdered sugar, or as needed
PREPARATION STEPS
Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Let cool to room temperature, 3 to 5 minutes; do not drain.
Whisk flour, baking powder, and salt together in a small bowl until well combined.
Transfer cooled blueberries and juice to a large bowl
Add sugar and oil and whisk until thoroughly combined
Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated
Add flour mixture in 2 batches, mixing after each addition until just combined
Cover and refrigerate for at least 2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Prepare coating ingredients by placing each sugar in a separate small bowl.
Remove dough from the refrigerator
Scoop 1 1/2 tablespoons dough and shape into a ball
Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat
Place on a prepared baking sheet
Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 2 hrs 40 mins | Kcal: 129 | Servings: 24
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
