Blueberry Crinkle Cookies: Easy, Soft, and Fruity Recipe
These Blueberry Crinkle Cookies are soft, fruity, and easy to make. Featuring fresh or frozen blueberries folded into a tender cookie dough and generously coated with powdered sugar, these cookies bake to delightful crinkled perfection, making them a perfect treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and to help with even baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which creates a tender texture in your cookies.
- Add Vanilla and Egg: Mix in the vanilla extract and the egg until the batter is well combined for depth of flavor and structure.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed throughout the dough.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overworking the dough, which can make cookies tough.
- Incorporate Blueberries: Carefully fold in the fresh or frozen blueberries, taking care not to crush them to maintain bursts of fruity flavor in each bite.
- Shape and Coat: Scoop the dough into 1 ½-inch balls and roll each generously in powdered sugar to give the cookies their characteristic crinkled appearance and slight sweetness on the exterior.
- Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow space for spreading during baking.
- Bake: Bake for 10-12 minutes, or until the edges are set and crinkled, indicating the cookies are cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not thaw frozen blueberries to prevent the dough from becoming too wet and the cookies from losing shape.
- Coating each dough ball generously with powdered sugar is key to achieving the crinkled cookie surface.
- Use parchment paper to avoid sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a variation, consider adding lemon zest to the dough to enhance the fruity flavor.
Keywords: Blueberry cookies, crinkle cookies, soft cookies, fruity cookies, easy baking recipe, powdered sugar cookies, blueberry dessert
