Description
These Blueberry Crinkle Cookies are delightful, soft, and bursting with fresh blueberry flavor. Featuring a vibrant purple hue and a delicate powdered sugar coating, they are perfect for a sweet treat or special occasion.
Ingredients
Scale
Main 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)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Purple or blue gel food coloring (optional, for a more vibrant color)
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 ensure the cookies don’t stick and bake evenly.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, beat in the egg, vanilla extract, almond extract if using, and blueberry puree until the mixture is well combined. Add gel food coloring for a more vibrant purple or blue color if desired.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. The dough will be slightly sticky.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps the dough firm up for easier handling and helps the cookies bake evenly.
- Form Cookie Balls: Once chilled, roll the dough into 1-inch balls. Completely coat each ball by rolling it in powdered sugar.
- Arrange and Bake: Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies are set and the tops have a characteristic crackled appearance. The centers should remain soft for a tender bite.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes removing them easier.
Notes
- Optional almond extract enhances the flavor but can be omitted if you prefer a pure blueberry taste.
- Using fresh blueberries or frozen (thawed) both work well for the puree.
- Gel food coloring is optional but will intensify the blueberry color for a striking appearance.
- Refrigerating the dough is important for texture and to ensure the cookies spread properly without becoming too thin.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
