Blueberry Crinkle Cookies
Soft and sweet Blueberry Crinkle Cookies with a delightful crinkly top, perfect for any occasion.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup dried blueberries For a stronger blueberry flavor, try using fresh blueberries, but adjust flour if needed.
- 1/4 cup confectioners' sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and egg until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried blueberries gently.
- Shape the dough into 1-inch balls and roll each ball in confectioners' sugar to coat them well.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are beautifully crinkled.
- Once done, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh out of the oven! Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Don’t overmix the dough to keep cookies soft.