Perfect Homemade Blueberry Crinkle Cookies
Delightful cookies with soft, chewy centers and a beautiful crinkled exterior, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour Base of the cookie dough.
- 1 cup Granulated sugar Adds sweetness and texture.
- 1 teaspoon Baking powder Leavening agent for rise.
- 1/2 teaspoon Salt Enhances flavor.
- 1/2 cup Unsalted butter Softened to room temperature.
- 1/2 cup Brown sugar Adds moisture and flavor.
- 1 large Egg Binds ingredients together.
- 1 cup Fresh blueberries Main flavor component.
- Powdered sugar for dusting For finishing touch.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well mixed.
- In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the brown sugar to the mixture and beat until fully combined.
- Crack the egg into the mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the fresh blueberries using a spatula.
- Use a cookie scoop to portion out the dough onto a parchment-lined baking sheet.
- Sprinkle powdered sugar generously over the cookie dough balls.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy your cookies with a glass of milk!
Notes
Store leftovers in an airtight container at room temperature for up to one week.