Soft Blueberry Crinkle Cookies Recipe
Introduction
These Soft Blueberry Crinkle Cookies are a delightful treat bursting with juicy blueberries and a tender crumb. Coated in powdered sugar, they offer a beautiful cracked surface and a melt-in-your-mouth texture perfect for any occasion.
Ingredients
- 113 grams unsalted butter, softened
- 1 large egg
- 200 grams granulated sugar
- 2.5 milliliters vanilla extract
- 190 grams all-purpose flour
- 2.5 milliliters baking powder
- 1.25 milliliters salt
- 110 grams fresh or frozen blueberries
- 60 grams powdered sugar, for coating
Instructions
- Step 1: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Step 2: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy.
- Step 3: Mix in the large egg and vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5: Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
- Step 6: Carefully fold in the fresh or frozen blueberries, avoiding crushing them to retain their shape and color.
- Step 7: Scoop the dough into approximately 3.8 cm (1.5 inch) diameter balls. Roll each ball generously in powdered sugar to create the classic crinkled exterior.
- Step 8: Place the coated dough balls on the prepared baking sheets, spacing them about 5 centimeters (2 inches) apart.
- Step 9: Bake for 10 to 12 minutes, or until the edges are set and show a delicate crinkle pattern while the centers remain soft.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Tips & Variations
- Use fresh blueberries for the juiciest texture, or frozen berries if fresh are out of season; just don’t thaw before adding to the dough to prevent excess moisture.
- For a citrus twist, add a teaspoon of lemon zest to the dough to complement the blueberries.
- Roll the dough balls in cinnamon sugar instead of powdered sugar for a different flavor and appearance.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before enjoying. Reheating in a low oven for a few minutes can help restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries directly in the dough without thawing to avoid adding extra moisture and maintaining the cookie’s structure.
Why do these cookies have a crinkle pattern on top?
The powdered sugar coating cracks and spreads during baking, creating the classic crinkled appearance that also adds a touch of sweetness and texture.
PrintSoft Blueberry Crinkle Cookies Recipe
These Soft Blueberry Crinkle Cookies are tender, moist, and bursting with fresh or frozen blueberries. Rolled in powdered sugar before baking, they develop a beautiful crinkled exterior while remaining soft in the center. Perfect as a delightful snack or dessert, these cookies combine fruity sweetness with a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 113 grams unsalted butter, softened
- 1 large egg
- 200 grams granulated sugar
- 2.5 milliliters vanilla extract
- 190 grams all-purpose flour
- 2.5 milliliters baking powder
- 1.25 milliliters salt
- 110 grams fresh or frozen blueberries
Coating
- 60 grams powdered sugar, for coating
Instructions
- Prepare oven and baking sheets: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper to ensure non-stick baking and even heat distribution.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add egg and vanilla: Mix in the large egg and vanilla extract until fully combined, incorporating moisture and flavor into the batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Fold dry ingredients into wet mixture: Gently fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing to keep the cookies soft.
- Incorporate blueberries: Carefully fold in the fresh or frozen blueberries, taking care not to crush them so they retain their shape and juicy flavor.
- Form cookie dough balls: Scoop the dough into approximately 3.8 cm (1.5 inch) diameter balls. Roll each ball generously in powdered sugar to create the classic crinkled exterior.
- Arrange for baking: Place the coated dough balls on the prepared baking sheets, spacing them about 5 centimeters (2 inches) apart to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and display a delicate crinkle pattern while the centers remain soft.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the dough.
- Rolling the dough balls generously in powdered sugar is key to achieving the signature crinkled look.
- For evenly sized cookies, use a cookie scoop or measuring spoon to portion the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To keep cookies soft, avoid overbaking; centers should stay slightly soft when removing from the oven.
Keywords: blueberry cookies, crinkle cookies, soft cookies, fruity cookies, baked blueberry treats
