Description
Blueberry Crinkle Cookies are a delightful twist on the classic cookie, featuring a soft and chewy center enveloped in a sweet powdered sugar coating. Perfect for spring and summer gatherings, these cookies not only look stunning with their vibrant blue hue but also deliver an unforgettable burst of tangy blueberry flavor. Whether you’re celebrating a special occasion or simply enjoying a sunny afternoon, these irresistible cookies will brighten your day and impress your guests.
Ingredients
Scale
- 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
- ½ cup powdered sugar (for rolling)
Instructions
- Make Blueberry Puree: In a saucepan over medium heat, cook blueberries for 5–7 minutes until they burst. Let cool and blend until smooth.
- Cream Butter and Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2–3 minutes).
- Add Egg and Vanilla: Mix in the egg, vanilla extract, and cooled blueberry puree until combined.
- Mix Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Chill Dough: Cover the dough and refrigerate for at least one hour.
- Roll Cookies: Preheat oven to 350°F (175°C). Scoop dough into balls, roll in powdered sugar.
- Bake: Place on a parchment-lined sheet, bake for 10–12 minutes until tops are crinkly.
- Cool: Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg