Description
These Blueberry Crinkle Cookies are soft, tender, and bursting with real blueberry flavor. Rolled in powdered sugar and baked to perfection, their crackled tops give a delightful texture and a beautiful appearance. Made with blueberry puree and a hint of vanilla and almond extracts, they are 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 coating
- 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 ensure cookies don’t stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, almond extract if using, and blueberry puree until everything is well combined. Add gel food coloring at this point if you desire a more vibrant cookie color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dough: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix; the dough will be slightly sticky.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes. This helps firm up the dough and makes it easier to handle.
- Shape and Coat Cookies: Roll the chilled dough into 1-inch balls. Then roll each ball in powdered sugar until they are fully coated. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies should be set with crackled tops and soft centers when done.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- Blueberry puree can be made by blending fresh or thawed frozen blueberries.
- Almond extract is optional but adds a nice complementary flavor to blueberries.
- Gel food coloring is optional to enhance the visual appeal of the cookies.
- Be careful not to overmix the dough to keep cookies tender.
- Chilling the dough helps prevent excessive spreading and makes it easier to work with.
- Cookies can be stored in an airtight container for up to 3 days.
- For a softer cookie, do not overbake; centers should remain slightly soft.
