Blueberry Crinkle Cookies
A delightful combination of soft, chewy cookies filled with fresh blueberries and topped with a cracked sugar crust for added sweetness.
Ingredients
Main Ingredients
- 1 cup fresh or frozen blueberries If using frozen, coat with a little flour.
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 large egg
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small saucepan, gently heat the blueberries over low heat just until they begin to burst, releasing their juices. Remove from heat and let them cool slightly.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cooled blueberries, being careful not to over-mix to maintain some whole berries.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them at least 2 inches apart.
- Dust the tops with powdered sugar before placing them in the preheated oven.
- Bake for 12-15 minutes or until the edges are slightly golden and the tops appear crinkled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, wash fresh blueberries and strain them to prevent excess moisture. If using frozen blueberries, coat them in a little flour to prevent sinking during baking. Cookies can also be served warm with vanilla ice cream or whipped cream.