Soft Blueberry Crinkle Cookies Recipe – Soft, Fruity Bliss
Try this Soft Blueberry Crinkle Cookies recipe for a delightful treat packed with fruity goodness and a tender texture.
Equipment
- Oven
- Mixing bowl
- Baking Sheets
- Parchment paper
- Whisk
- Rubber Spatula
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Softened, substitute with dairy-free margarine if needed.
- 1 cup Granulated Sugar Can substitute with brown sugar for a deeper flavor.
- 1 large Egg Can use a flax egg or applesauce for vegan option.
- 1 teaspoon Vanilla Extract Almond extract can be used as an alternative.
- 2 cups All-Purpose Flour Can use a gluten-free flour blend if required.
- 2 teaspoons Baking Powder No direct substitutions recommended.
- 1/2 teaspoon Salt Essential for balancing sweetness.
For the Fruity Goodness
- 1 cup Blueberries Fresh or slightly thawed frozen work perfectly.
For the Final Touch
- 1 cup Powdered Sugar For coating the cookies.
Instructions
How to Make Soft Blueberry Crinkle Cookies
- Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Beat softened unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
- Mix in the large egg and vanilla extract until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gradually until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Scoop tablespoons of dough and roll them in powdered sugar.
- Place the dough balls on the lined baking sheets, spaced about 5 cm apart.
- Bake for 10-12 minutes or until edges are lightly set but centers still look soft.
- Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack.
Notes
Optional: For an extra citrusy kick, add lemon zest to the dough before baking.