Crinkle Cookies with Blue Tea
Soft and tender inside, with a striking crisp crust outside. These impressive crinkle cookies get their crackled effect from rolling them in powdered sugar. They are easy to make, the ingredients are accessible, and the rich blue color comes from butterfly pea flowers, a natural plant-based colorant.
Updated : 05 June, 2026
Easy
More than 1 hour.
Ingredients
180 grams
Butter
150 grams
Sugar
450 grams
Wheat flour
4
Eggs
10 grams
Blue tea
3 grams
Salt
10 grams
Baking powder
150 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients: take out the butter, get the eggs ready, sift the flour with the baking powder, sort through the blue tea flowers, and divide the sugar into portions.
Step 2
Grind 50 g of sugar with the butterfly pea flowers into a powder. If desired, you can additionally sift the powdered mixture with the ground flowers through a fine sieve.
Step 3
Using a mixer, beat the softened butter with the floral sugar powder.
Step 4
Add the eggs one at a time. The eggs should be at room temperature.
Step 5
Add the flour in portions, in 2–3 stages, after first sifting it with the salt and baking powder.
Step 6
Mix into a sticky dough. This should not worry you, everything is going according to plan. Cover the dough tightly with plastic wrap and chill it for at least 2-3 hours, or better yet overnight.
Step 7
Well-rested dough will be easier to work with.
Step 8
Form balls weighing 25-30 g each. Generously roll each ball in powdered sugar. Sometimes the balls are rolled first in granulated sugar and then in powdered sugar to create a more distinctive pattern.
Step 9
Arrange the pieces on a baking tray lined with a baking mat, silicone, Teflon, or similar, leaving space between them, because the cookies will increase noticeably in size.
Step 10
Bake for about 15 minutes in a preheated oven at 180°C (350°F).
Step 11
Check the cookies with a dry toothpick, leave them on the baking tray for 5–10 minutes, then transfer them to a rack and let them cool completely.
Step 12
Any excess powdered sugar can be removed; the crackled effect will remain intact.
Author note
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