Description
These Blueberry Crinkle Cookies offer a soft, chewy texture with a crackly crust, making them a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour (can be substituted with gluten-free flour blend)
- 2 teaspoons baking powder (ensure it is fresh)
- 1/2 teaspoon salt (enhances flavor)
- 1/2 cup unsalted butter (can be replaced with coconut oil)
- 1 cup granulated sugar (sweetens and adds chewiness)
- 1 large egg (can be replaced with 3 tablespoons aquafaba)
- 1 teaspoon vanilla extract (adds aroma)
- 1 cup fresh blueberries (or thawed and dried frozen blueberries)
- 1 cup powdered sugar (for crinkly finish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, then mix in the egg and vanilla extract.
- Slowly fold the dry ingredients into the wet mixture, then gently fold in the blueberries.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Roll tablespoon-sized balls of dough in powdered sugar until thoroughly coated.
- Arrange the dough balls on your baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes or until tops are cracked.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Blueberry Crinkle Cookies