Looking for a delightful treat that combines vibrant color with a sweet-tart flavor? Our Blueberry Crinkle Cookies are the perfect choice! These soft and chewy cookies are not only delicious but also feature a stunning crinkled effect thanks to a generous roll in powdered sugar before baking. Ideal for special occasions or a sweet treat anytime, these cookies are sure to impress.
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)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Purple or blue gel food coloring (optional, for a more vibrant color)
1/2 cup powdered sugar (for rolling)
Directions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Cream the Mixture: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, almond extract (if using), and blueberry puree until well combined. For an extra pop of color, add a few drops of purple or blue gel food coloring.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until combined. Note that the dough will be slightly sticky.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
Shape and Roll: Roll the chilled dough into 1-inch balls, then roll each ball in powdered sugar until fully coated. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the cookies are set and the tops have a beautiful crackled appearance. The centers should remain soft.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Cooling: Allow the cookies to cool completely on a wire rack before serving. This helps them maintain their texture and prevents them from becoming soggy.
Presentation: For an elegant touch, arrange the cookies on a decorative plate or platter. You can also add a dusting of powdered sugar on top just before serving to enhance their visual appeal.
Pairing: These cookies pair wonderfully with a cup of tea, coffee, or milk. Their sweet-tart flavor complements both hot and cold beverages.
Storage Tips:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week. This helps them stay soft and chewy.
Refrigeration: If you need to keep them fresh for a longer period, you can refrigerate the cookies in an airtight container for up to 2 weeks. Just be sure to let them come to room temperature before serving.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm them briefly in the oven.
Reviving Freshness: If the cookies become a bit dry after storing, you can revive their softness by placing a slice of bread or a damp paper towel in the container with them for a few hours. The moisture will be absorbed by the cookies, making them soft again.
Related Recipes:
FAQs:
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before blending them into a puree. If there’s excess liquid, pat the blueberries dry with a paper towel to avoid making the dough too wet.
How can I make these cookies vegan?
To make vegan Blueberry Crinkle Cookies, you can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a store-bought egg replacer. Use vegan butter or coconut oil in place of the unsalted butter.
Can I omit the almond extract?
Yes, you can omit the almond extract if you prefer or if you have an allergy. The cookies will still be delicious without it. The vanilla extract and blueberry puree will still provide plenty of flavor.
How do I achieve a more vibrant color in the cookies?
For a more vibrant color, you can use gel food coloring. Add a few drops of purple or blue gel food coloring to the dough, mixing well until the desired color is achieved. Keep in mind that the color may become slightly less intense during baking.
Conclusion:
These Blueberry Crinkle Cookies are perfect for adding a touch of elegance to any occasion. Their soft, chewy texture combined with the bright, eye-catching color and sweet-tart blueberry flavor makes them a standout treat. Whether you’re baking for a party, a family gathering, or just because, these cookies are sure to be a hit!
📖 Recipe:
Print
Blueberry Crinkle Cookies
- Total Time: 57 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the vibrant and delicious Blueberry Crinkle Cookies—soft and chewy treats bursting with sweet-tart blueberry flavor. These cookies are adorned with a stunning crinkled effect, thanks to a roll in powdered sugar before baking. Perfect for any occasion, they are a visual and taste sensation that will impress family and friends alike.
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)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Purple or blue gel food coloring (optional, for a more vibrant color)
1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, almond extract (if using), and blueberry puree until well combined. Add gel food coloring if desired.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be slightly sticky.
- Cover the dough and refrigerate for at least 30 minutes.
- Roll the chilled dough into 1-inch balls, then roll each ball in powdered sugar until fully coated. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and the tops have a crackled appearance. The centers should remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a vibrant color, use gel food coloring. The color may slightly fade during baking.
If the dough is too sticky, chill it for a bit longer to make it easier to handle.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
