Description
A delicious recipe for Blueberry Crinkle Cookies that are soft, chewy, and bursting with fresh blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Using a tablespoon, scoop out dough and roll it into balls. Roll each ball in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a lemon twist, add the zest of one lemon to the dough for extra flavor.
- Substitute half of the blueberries with white chocolate chips for a delicious variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Blueberry Crinkle Cookies, Blueberry Cookies, Dessert Recipes