Description
These Blueberry Crinkle Cookies are soft, tender, and bursting with real blueberry flavor. Made with a vibrant blueberry puree and lightly spiced with vanilla and almond extracts, these cookies feature a beautiful crackled powdered sugar coating for a festive touch. Perfectly chewy with a soft center, they make a delightful treat for any occasion.
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 Rolling
- 1/2 cup powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add wet ingredients: Beat in the egg, vanilla extract, almond extract (if using), and blueberry puree until everything is well combined. Add gel food coloring here if you want a more vivid color.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. The dough should be slightly sticky but manageable.
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes to firm up, which helps in shaping the cookies.
- Shape and coat: Roll the chilled dough into 1-inch balls, then roll each ball in powdered sugar until fully coated to create the signature crinkle effect.
- Arrange for baking: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 10-12 minutes, or until the cookies are set with crackled tops while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely to avoid breaking.
Notes
- Blueberry puree can be made using fresh or frozen blueberries blended until smooth.
- Using gel food coloring is optional but enhances the vibrant blueberry color.
- Refrigerating the dough helps prevent spreading and preserves the cookie shape.
- For a stronger almond flavor, increase the almond extract slightly, but be careful as it can overpower.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls for later baking.
