If you are searching for a delightful and eye-catching treat, you have to try this Blueberry Crinkle Cookies Recipe. These cookies are a beautiful burst of color combined with the sweet, tart essence of freeze-dried blueberries, all wrapped inside a soft, tender cake mix cookie. With their signature powdered sugar coating and crackled tops, they look as wonderful as they taste. Whether for a festive gathering or a simple afternoon snack, these blueberry crinkle cookies promise to bring smiles and cravings that keep you coming back for more.
Ingredients You’ll Need
This recipe uses wonderfully simple ingredients that come together to create a cookie that is moist, flavorful, and uniquely textured. Each item plays an essential role from richness to texture and that burst of blueberry flavor that makes these cookies unforgettable.
- White cake mix (15.25 oz): Provides a light and tender base, making these cookies soft and cakey.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture, ensuring every bite melts in your mouth.
- Large egg (1): Binds the ingredients nicely, giving structure to the dough.
- Freeze-dried blueberries (1/2 cup, crushed): Packs intense blueberry flavor without adding unwanted moisture.
- Vanilla extract (1 teaspoon): Enhances the sweetness and complements the blueberry taste perfectly.
- Purple or blue gel food coloring (optional): Gives your cookies a vibrant, fun blueberry hue.
- Powdered sugar (1/2 cup): For rolling, creating the signature crackled appearance and a sweet, delicate crust.
How to Make Blueberry Crinkle Cookies Recipe
Step 1: Preparing Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, which helps prevent sticking and makes cleanup a breeze. This simple prep step sets the stage for perfectly shaped cookies that bake evenly.
Step 2: Mixing the Dough
In a large bowl, combine the white cake mix, softened butter, egg, vanilla extract, and crushed freeze-dried blueberries. Stir everything until a soft dough forms, making sure those berries are evenly spread to guarantee blueberry goodness in every bite. Add a few drops of gel food coloring if you want to take the look to the next level with a fun pop of color.
Step 3: Chilling the Dough
Pop the dough into the fridge for 15 to 20 minutes. This chilling step is key because it firms up the dough, making it far easier to scoop and roll without losing its shape. Plus, it helps the cookies bake up with that perfect crackled top.
Step 4: Forming and Coating the Cookies
Scoop the chilled dough into tablespoon-sized balls. Roll each one generously in powdered sugar until fully coated—this sugary blanket is what creates the classic crinkle effect while baking. Space the dough balls about two inches apart on your lined baking sheet to give them room to puff up beautifully.
Step 5: Baking the Cookies
Bake those beauties for 10 to 12 minutes, or until the cookie edges are set and the tops are puffed and crazed with cracks. Keep an eye out—the look is just as important as the taste here. Once out of the oven, let them cool on the pan for about 5 minutes before transferring to a wire rack to cool completely and firm up.
How to Serve Blueberry Crinkle Cookies Recipe
Garnishes
For a festive finish, sprinkle a little extra powdered sugar over the cooled cookies right before serving. If you’re feeling fancy, a light drizzle of white chocolate or a few fresh blueberries on top can elevate the presentation and flavor in the most delightful way.
Side Dishes
These cookies pair wonderfully with a chilled glass of milk or a steaming cup of your favorite tea or coffee. The mild berry flavor and sweet softness complement creamy and robust drinks alike, making them the perfect companion for snack time or dessert.
Creative Ways to Present
Try arranging the Blueberry Crinkle Cookies Recipe on a rustic wooden tray surrounded by small bowls of extra freeze-dried blueberries and lemon zest for a pretty, aromatic touch. Alternatively, layer them in a clear jar for a gift that looks as amazing as it tastes, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Simply place your cooled cookies in an airtight container at room temperature. They stay perfectly fresh for up to 4 days, maintaining their soft texture and vibrant flavors. No need to rush through this batch because the blueberry magic holds strong!
Freezing
If you want to save some for later, these cookies freeze wonderfully. Lay them out on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. This helps keep them from sticking together, and they stay good for up to 3 months.
Reheating
To enjoy frozen cookies, thaw them at room temperature or gently warm in a microwave for 10 to 15 seconds. This quick heat-up refreshes their softness without drying them out, letting you enjoy the fresh-baked feel anytime.
FAQs
Can I use fresh blueberries instead of freeze-dried in this Blueberry Crinkle Cookies Recipe?
Fresh blueberries contain more moisture, which can make the dough too wet and affect the texture of the cookies. Freeze-dried blueberries are recommended because they provide concentrated flavor without altering the cookie dough consistency.
Is it necessary to chill the dough for this recipe?
Chilling the dough for 15 to 20 minutes helps firm it up, making it easier to handle and roll into balls. Plus, it ensures the cookies bake with the signature crackled tops and maintain their shape.
What if I don’t want to use gel food coloring?
The gel food coloring is completely optional and only used to enhance the blueberry color. Your cookies will still taste amazing without it, and the crushed freeze-dried blueberries provide a lovely natural hue.
How do I prevent the cookies from spreading too much?
Using chilled dough and spacing the cookies properly on the baking sheet are key steps to prevent excessive spreading. Also, stick to the recommended baking temperature and time for best results.
Can I make this recipe gluten-free?
You can try a gluten-free white cake mix as a substitute, but results may vary in texture and baking time. Freeze-dried blueberries and other steps remain the same for an equally delicious treat.
Final Thoughts
This Blueberry Crinkle Cookies Recipe is one of those magical finds that combines simplicity and wow-factor in every bite. Whether you’re sharing with friends, packing a sweet lunchbox surprise, or indulging yourself, these cookies never disappoint. Give them a try—you might just have found your new favorite berry treat!
Print
Blueberry Crinkle Cookies Recipe
- Total Time: 25 minutes
- Yield: 20–24 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and chewy Blueberry Crinkle Cookies made with a white cake mix and bursting with freeze-dried blueberries. These easy-to-make cookies are coated in powdered sugar, creating a beautiful crackled effect that’s perfect for a sweet treat anytime.
Ingredients
Cookie Dough
- 1 box white cake mix (15.25 oz)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup freeze-dried blueberries, crushed
- 1 teaspoon vanilla extract
- Purple or blue gel food coloring (optional)
Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, combine the white cake mix, softened butter, egg, vanilla extract, and crushed freeze-dried blueberries. Mix until a soft dough forms. Add a few drops of gel food coloring if you want a vibrant blueberry color. Chill the dough in the refrigerator for 15–20 minutes to make it easier to handle.
- Shape and Coat: Scoop the chilled dough into tablespoon-sized balls. Roll each ball thoroughly in powdered sugar until fully coated, which will help create the characteristic crinkle effect.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the cookie edges are set and the tops are puffed and cracked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use freeze-dried blueberries instead of fresh or frozen to prevent excess moisture in the dough.
- Store cooled cookies in an airtight container for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
