Blueberry Crinkle Cookies
Delightful cookies that combine sweet blueberries with a soft, chewy texture and a charming powdered sugar coating.
Ingredients
Main Ingredients
- 1 cup fresh blueberries (or frozen, thawed and drained) Ensure fresh blueberries are plump for the best flavor.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- to taste Powdered sugar for rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until light and fluffy.
- Add the egg and vanilla extract into the bowl. Beat until well combined.
- In a separate bowl, mix together the baking powder, salt, and flour. Gradually add this dry mixture to the butter mixture, stirring gently until just combined.
- Fold in the blueberries carefully, ensuring not to break them up too much.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes for better handling.
Baking
- After chilling, scoop about 1 to 2 tablespoons of dough and roll them into balls. Then, roll the balls in powdered sugar until fully coated.
- Place the sugar-coated dough balls on the prepared baking sheet, leaving enough space between them for spreading.
- Bake in the preheated oven for about 12-15 minutes, or until light golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served plain or with whipped cream or a scoop of ice cream. Consider adding a sprinkle of lemon zest to the powdered sugar for added flavor.