Description
Delicious blueberry crinkle cookies that are soft and chewy with a sweet powdered sugar coating.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in fresh blueberries gently.
- Drop spoonfuls of dough onto a lined baking sheet. Roll in powdered sugar to coat.
- Bake for 12-15 minutes until edges are set but centers are still soft.
- Allow to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best texture, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg