Description
Delicious blueberry crinkle cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons blueberry powder (or ¼ cup blueberry purée, well-strained)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
- Whisk the Wet Ingredients: In a large bowl, whisk together the sugar and oil until fully combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla and blueberry powder (or purée). At this point, the mixture should be a soft lavender hue that deepens once baked.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. The dough will be slightly sticky but manageable.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This is key — the chill time helps firm the dough and encourages those beautiful crinkle cracks when baked.
- Shape and Roll: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, and generously coat each one in powdered sugar. Make sure they’re fully coated — this is what creates the snowy crinkle effect.
- Bake Until Perfect: Place cookies on the prepared sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are puffed and cracked, with set edges and slightly soft centers. Don’t overbake — they’ll continue to set as they cool.
- Cool and Enjoy: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack. Serve warm or store once fully cooled.
Notes
- Chill time is essential for achieving the perfect crinkle texture.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg