Description
Tart blueberry pockets burst inside these ultra-soft crinkle cookies. We cream butter and sugar for a pillowy, irresistible texture.
Ingredients
- All-purpose flour (1 ½ cups)
- Granulated sugar (½ cup)
- Unsalted butter, softened (½ cup or 1 stick)
- Large egg (1)
- Baking powder (1 teaspoon)
- vanilla bean paste (1 teaspoon)
- Fresh or frozen blueberries (¾ cup)
- Powdered sugar (1 cup, for coating)
Instructions
- Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla bean paste until fully combined.
- Step 2: Whisk together the flour and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Gently fold in the blueberries.
- Step 3: Cover the dough and chill in the refrigerator for at least 2 hours, or until the dough is firm enough to handle easily; this chilling is critical for the crinkle effect.
- Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into 1-inch balls, and roll each ball heavily in the bowl of powdered sugar, ensuring it is completely coated.
- Step 5: Place the sugared balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies have spread, cracked beautifully, and the edges are lightly set.
- Step 6: Allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent the delicate powdered sugar coating from sticking.
- Achieve the deepest crinkles by prioritizing the mandatory chill time and rolling the dough balls so heavily in the powdered sugar that they genuinely resemble snowballs before baking.
- If the cookies lose their softness after a day or two, microwave them for 8-10 seconds to refresh the texture, restoring that lovely gooey center around the berries.
- These warm, tart cookies pair wonderfully with a scoop of vanilla bean ice cream or a light dusting of fresh lemon zest mixed into the powdered sugar coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 105
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Trans Fat: 0.0g
- Protein: 11g