If you adore cookies that are at once soft, chewy, and fruit-forward, then this Blueberry Crinkle Cookies Recipe is destined to become your new go-to treat. These delightful cookies boast a tender crumb from white cake mix, a burst of summer sweetness thanks to luscious blueberry jam, and a charming powdered sugar crust that crinkles beautifully during baking. Whether you’re baking for a cozy afternoon snack or a crowd-pleasing dessert, these cookies deliver a perfect balance of flavor and texture that feels like a warm hug in every bite.
Ingredients You’ll Need
Getting the ingredients right is half the fun with this Blueberry Crinkle Cookies Recipe, as each one plays an essential role in crafting cookies that are soft, flavorful, and irresistibly fragrant. Let’s break down what you need and why it matters.
- White cake mix: This is the base of the cookie dough, giving it incredible softness and a subtle sweetness.
- Unsalted butter (softened): Adds richness and helps create that melt-in-your-mouth texture we all crave.
- Large egg: Acts as a binder to hold everything together while contributing to the pudding-like softness inside.
- Blueberry jam or preserves: Delivers fruity flavor and moisture, turning these cookies into vibrant blueberry bites.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- Powdered sugar: Creates a gorgeous crackled coating that’s both pretty and sweet.
- Lemon zest (optional): Adds a burst of brightness and a hint of citrus complexity that complements the blueberries beautifully.
How to Make Blueberry Crinkle Cookies Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and prevents sticking. Having all your ingredients soft and ready to go will make the mixing process smooth and enjoyable.
Step 2: Mix the Wet Ingredients
In a large bowl, beat together the softened butter, egg, blueberry jam, and vanilla extract until everything is perfectly smooth. This mixture sets the flavor foundation for your cookies, making sure every bite bursts with moist, fruity delight.
Step 3: Incorporate the Dry Ingredients
Add the white cake mix to the wet mixture, stirring gently until a soft, sticky dough forms. The cake mix is the secret weapon that makes these cookies incredibly tender yet holds the shape beautifully while baking.
Step 4: Chill the Dough
Pop the soft dough into the refrigerator for 30 minutes. Chilling firms it up, making the dough easier to roll into balls and preventing the cookies from spreading too much while baking, which is key to achieving that perfect crinkle effect.
Step 5: Shape and Coat the Cookies
Once chilled, scoop out 1-tablespoon portions of dough and roll them into balls. Then, roll each in powdered sugar generously. This coating will crack beautifully during baking, creating the classic “crinkle” look that makes these cookies so charming.
Step 6: Bake to Perfection
Place the sugar-coated dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the cookies are puffed and covered with those signature cracks on top. Let them cool on the tray for 5 minutes before transferring to a wire rack to finish cooling.
How to Serve Blueberry Crinkle Cookies Recipe
Garnishes
For an extra touch of elegance and flavor, try sprinkling a little extra lemon zest over the cooled cookies, or lightly dusting them with powdered sugar just before serving. A few fresh blueberries on the side offer a refreshing pop and tie the whole presentation together beautifully.
Side Dishes
Serve these cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream for a luscious dessert experience. They also pair wonderfully with a simple cup of hot tea or coffee, making them perfect for teatime or a cozy afternoon break.
Creative Ways to Present
Get creative by stacking the cookies to make mini towers tied with a ribbon for gifting, or sandwiching them with blueberry yogurt or cream cheese frosting to turn them into delightful cookie sandwiches. For a brunch or party spread, arrange them on a platter with fresh berries and edible flowers for a stunning display.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover Blueberry Crinkle Cookies in an airtight container at room temperature. They will stay fresh and soft for about 3 to 4 days, making them a fantastic make-ahead treat to enjoy throughout the week.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until firm, then transfer them to a sealed freezer bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or warm slightly in the oven.
Reheating
To revive that fresh-baked softness, warm the cookies gently in a 300°F (150°C) oven for 3 to 5 minutes. This brings back their tender texture and refreshes the fragrant blueberry aroma, making them taste like they just came out of the oven.
FAQs
Can I use fresh blueberries instead of jam in this Blueberry Crinkle Cookies Recipe?
Absolutely! You can fold about 1/2 cup of fresh blueberries into the dough for extra texture and a burst of juicy blueberry flavor. Just be gentle to avoid crushing them too much.
Can I substitute the white cake mix with another flavor?
Sure! While white cake mix gives the best softness and neutral flavor, you can experiment with yellow or vanilla cake mix for a slightly richer taste, or even lemon cake mix to amplify the citrus notes.
Is it necessary to chill the dough?
Chilling helps firm up the dough so it’s easier to handle and prevents the cookies from spreading too much, which preserves that classic crinkly top. If you skip chilling, your cookies might turn out flatter but still tasty.
Can I make these cookies gluten-free?
Yes, try using a gluten-free white cake mix as a direct substitute. Just ensure your other ingredients like jam and powdered sugar don’t contain gluten, and these cookies will be suitable for gluten-free diets.
What if I don’t have powdered sugar for the coating?
Powdered sugar is key to achieving the signature crinkle look and a sweet outer crust. If you want to skip it, the cookies will still taste great but won’t have that classic crackled appearance.
Final Thoughts
This Blueberry Crinkle Cookies Recipe is such a wonderful way to bring a little sunshine and sweetness into your baking routine. Easy to make and bursting with flavor, these cookies have a lovely soft texture and a beautiful crackled surface that’s sure to impress family and friends. Go ahead and bake a batch today — I promise these will become a cherished favorite in your cookie collection!
Print
Blueberry Crinkle Cookies Recipe
- Prep Time: 15 minutes (plus 30 minutes chill time)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Crinkle Cookies are soft, chewy, and bursting with sweet blueberry flavor. Made with a simple cake mix base combined with blueberry jam and rolled in powdered sugar, these cookies have a delightful crackled top and a moist texture. Perfect for any occasion, they offer an easy yet impressive dessert option that requires minimal ingredients and preparation time.
Ingredients
Cookie Dough
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup blueberry jam or preserves
- 1/2 teaspoon vanilla extract
- optional: 1/4 teaspoon lemon zest for brightness
Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, egg, blueberry jam, and vanilla extract until the mixture is smooth and combined evenly.
- Add Cake Mix: Add the white cake mix to the wet ingredients and stir gently until a soft, sticky dough forms. Incorporate the optional lemon zest here if using for added brightness.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to allow it to firm up, making it easier to handle and shape.
- Shape the Cookies: Scoop 1-tablespoon portions of the chilled dough and roll each portion into a ball. Generously roll each ball in powdered sugar to coat thoroughly.
- Arrange on Baking Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading while baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until they are puffed up and cracked on the tops, indicating they are baked through and ready.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra burst of berry flavor, fold in 1/2 cup of fresh or dried blueberries into the dough before baking.
- You can substitute the blueberry preserves with other berry options such as blackberry or raspberry jam for different variations.
- Chilling the dough is essential to prevent spreading and to achieve the signature crinkle texture.
