Blueberry Crinkle Cookies
Blueberry Crinkle Cookies are soft, sweet, and have a lovely crinkly top. These cookies are perfect for any occasion!
Servings: 12 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup dried blueberries
- 1/4 cup confectioners' sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and egg until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried blueberries gently.
- Shape the dough into 1-inch balls and roll each ball in confectioners' sugar to coat them well.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are beautifully crinkled.
- Once done, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg