Description
These Blueberry Crinkle Cookies are a delightful combination of soft, tender cookie texture with bursts of juicy blueberries. Rolled in powdered sugar, they have a beautiful cracked surface and a fruity twist on the classic crinkle cookie, perfect for a sweet snack or dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
For Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to ensure the cookies do not stick during baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter together with the granulated sugar until the mixture becomes light and fluffy, which creates a tender texture in the cookies.
- Add Vanilla and Egg: Mix in the vanilla extract and the large egg until fully incorporated, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the creamed mixture until just combined, taking care not to overmix which can toughen the cookies.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, being gentle to prevent them from crushing and turning the dough purple.
- Form and Coat Dough Balls: Scoop the dough into 1 ½-inch balls and roll each ball generously in powdered sugar to achieve the signature crinkle effect.
- Arrange on Baking Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and exhibit the characteristic crinkled appearance.
- Cool Cookies: 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 fresh blueberries for best texture, but frozen blueberries work too; do not thaw frozen blueberries to avoid excess moisture.
- Rolling dough balls generously in powdered sugar helps achieve the classic crinkle look on the cookies.
- Do not overmix the batter after adding flour to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a more intense blueberry flavor, consider adding a teaspoon of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry cookies, crinkle cookies, soft cookies, fruity desserts, easy baking recipe
