Wild Blueberry Crinkle Cookies

Wild Blueberry Crinkle Cookies

20 min

2 hrs 40 min
15 min
Makes 24 cookies


  • 1 cup Josh Pond 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 cup white sugar, or as needed
  • ½ cup powdered sugar, or as needed


  1. Place the frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Allow to cool to room temperature, 3 to 5 minutes; do not drain.

  2. Whisk flour, baking powder, and salt together in a small bowl until well combined.

  3. 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.

  4. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

  5. Prepare coating ingredients by placing each sugar in a separate small bowl.

  6. Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and carefully shape into a ball (the dough will still be kind of soft and sticky.) Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat the process with the remaining dough, spacing cookies 1 1/2 inches apart on the baking sheets.

  7. Bake in the preheated oven 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.

Back to blog