Soft 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
Scale
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
