Description
Delight in these soft and fruity Blueberry Crinkle Cookies, featuring a tender crumb dotted with fresh or frozen blueberries and a signature powdered sugar coating that creates a beautiful crinkle effect with every bite. Perfect as a sweet dessert or an afternoon treat, these cookies bring a burst of blueberry flavor and a delightful texture that’s sure to please.
Ingredients
Scale
Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen blueberries
Coating
- 1/4 cup powdered sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. Then stir in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could toughen the cookies.
- Fold in Blueberries: Carefully fold in the blueberries, taking care not to crush them and create excess moisture.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in powdered sugar until fully coated to achieve the signature crinkle effect during baking.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 12 to 15 minutes, or until the cookies are set but still soft at the center.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, helping them set perfectly without breaking.
Notes
- For an intensified blueberry flavor, lightly mash half of the blueberries before folding them into the dough.
- If using frozen blueberries, do not thaw them prior to mixing to prevent extra moisture from affecting dough texture.
