Description
Blueberry Crinkle Cookies are delightful soft cookies infused with fresh blueberry puree that gives them a unique, vibrant color and a subtle fruity flavor. Rolled in powdered sugar, these cookies develop a signature crackled top when baked. Perfect for spring and summer gatherings or as a sweet treat any time of year, they combine classic crinkle cookie texture with a refreshing berry twist.
Ingredients
Scale
Wet 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)
- Purple or blue gel food coloring (optional, for a more vibrant color)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Create Wet Mixture: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which usually takes 2-3 minutes. Beat in the egg, followed by the vanilla extract, almond extract if using, and blueberry puree until the mixture is smooth. Add purple or blue gel food coloring if you want a more intense color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the dry mix.
- Mix Dough: Gradually incorporate the dry ingredients into the wet blueberry mixture, stirring just until combined. The dough should be slightly sticky but manageable.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This resting period firms the dough, making it easier to shape and helps develop flavors.
- Form Cookies: Roll the chilled dough into 1-inch diameter balls. Then, generously roll each ball in powdered sugar until fully coated. Arrange the coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies have set and display a crackled appearance on top. The centers should remain soft for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using fresh or frozen blueberries for the puree is key to obtaining natural blueberry flavor and color.
- The almond extract is optional but enhances the flavor, complementing the blueberry nicely.
- Chilling the dough before baking is important to prevent excessive spreading and helps the cookies hold their shape.
- If you want a more vivid blue or purple color, add gel food coloring a little at a time until desired hue is reached.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies are best enjoyed fresh when soft and tender.
