Description
Delightfully soft and chewy Blueberry Crinkle Cookies featuring a burst of fresh blueberry flavor and a charming crackled sugar coating, perfect for a sweet treat or afternoon snack.
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
For Rolling
- 1/2 cup powdered sugar
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.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, almond extract if using, and the blueberry puree until everything is well combined. Add gel food coloring if desired to enhance the color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough should be slightly sticky by the end of mixing.
- Chill Dough: Cover the dough with plastic wrap or a bowl and refrigerate for at least 30 minutes to firm up, which helps manage the sticky consistency and improves the texture when baked.
- Shape Cookies: Roll the chilled dough into 1-inch balls. Then roll each ball generously in powdered sugar until fully coated. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and feature a distinctive crackled top. The centers should remain soft for optimal texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly without breaking.
Notes
- To achieve a more intense blueberry flavor, use fresh blueberries and allow the puree to drain slightly to reduce excess moisture.
- Gel food coloring is optional but helps enhance the visual appeal without altering the dough consistency.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Refrigerating the dough is essential to prevent excessive spreading during baking and to develop better flavor.
- For a dairy-free version, substitute butter with a plant-based margarine of equal measure.
