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- Recipe Name: Blueberry Crinkle Cookies (if different, specify)
- Cuisine Type:
- Meal Category:
- Diet Tags:
- Difficulty Level: (Easy / Intermediate / Advanced)
- Target Audience:
- Language: English
- Primary Keyword: (exact phrase to use)
- Secondary Keywords: (up to 3, comma-separated)
- Author Name:
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- Servings: (e.g., 24 cookies)
- Serving Size: (e.g., 1 cookie)
- Prep Time:
- Cook Time:
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- Date Published: (YYYY-MM-DD)
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- Preferred flour type (all-purpose, pastry, gluten-free blend)
- Use fresh or frozen blueberries?
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Blueberry Crinkle Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy blueberry crinkle cookies with a sweet powdered sugar coating.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugar until fluffy.
- Add the eggs and vanilla, mixing until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Scoop tablespoonfuls of dough and roll in powdered sugar, placing them on a baking sheet.
- Bake for 12-15 minutes until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewier texture, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg