Description
Soft and chewy Blueberry Crinkle Cookies bursting with bright berry flavor and rolled in powdered sugar for a beautiful crackled finish. These vibrant cookies are perfect for spring, summer, or anytime you want a fruity twist on a classic crinkle cookie.
Ingredients
For the Cookie Dough:
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Rolling:
- ½ cup powdered sugar (for coating)
Instructions
1. In a small saucepan over medium heat, cook the blueberries for 5–7 minutes, stirring often, until they burst and become jammy. Remove from heat, cool slightly, then blend or mash until smooth to yield about ½ cup puree.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Beat in the egg, vanilla extract, and cooled blueberry puree until combined. The mixture may look slightly separated.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be soft and slightly sticky.
5. Cover and chill the dough for at least 1 hour.
6. Preheat oven to 350°F (175°C). Scoop about 1½ tablespoons of dough and roll into balls. Roll each ball generously in powdered sugar.
7. Place dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10–12 minutes, until spread slightly with crinkled tops and soft centers.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more vibrant purple color, add a drop of natural food coloring.
Dough can be refrigerated up to 48 hours or frozen for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Add 1 teaspoon lemon zest for a bright citrus twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 130