Description
Delightfully soft and chewy Blueberry Crinkle Cookies with a beautiful crackled top and a subtle burst of fresh blueberry flavor, perfect for a colorful and tasty treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup blueberry puree (about 1 cup fresh or frozen blueberries, blended)
- Purple or blue gel food coloring (optional, for a more vibrant color)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
- Add Wet Ingredients: Beat in the egg, vanilla extract, almond extract if using, and blueberry puree until the ingredients are well incorporated. Add gel food coloring now if you want a more vibrant purple or blue dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing. The dough should be slightly sticky at this point.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier handling and better texture during baking.
- Form Cookies: Roll the chilled dough into 1-inch balls. Roll each ball thoroughly in powdered sugar to create the signature crinkle cookie coating.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes until they are set and the tops develop a beautiful crackled appearance. The centers should remain soft to ensure a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set further, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- Blueberry puree can be made by blending fresh or frozen blueberries until smooth.
- Adding almond extract is optional but adds a nice depth of flavor complementing the blueberry.
- Gel food coloring is optional and used for more vivid cookie color without altering taste.
- Chilling the dough is essential to prevent cookies from spreading too much and helps achieve the crackle effect.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
