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