Blueberry Crinkle Cookies

Name: Blueberry Crinkle Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 1 cup frozen unsweetened wild blueberries; 1/2 cup butter, softened; 1-1/4 cups sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice; 2/3 cup freeze-dried blueberries, ground; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; Sugar, for coating; Confectioners' sugar, for coating

Total Time Prep: 20 min. Bake: 15 min. + cooling

Yield 1 dozen

Test Kitchen Approved

These blueberry crinkle cookies are stunning, thanks to a summery blue hue peeking out from a crackled, confectioners' sugar surface.

Ingredients

1 cup frozen unsweetened wild blueberries
1/2 cup butter, softened
1-1/4 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2/3 cup freeze-dried blueberries, ground
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar, for coating
Confectioners' sugar, for coating

Directions

In a small microwave-safe bowl, microwave frozen blueberries on high 30-60 seconds or until slightly soft; set aside.
Place softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment; cream on medium-high speed until fluffy, 2-3 minutes, scraping the sides of the bowl as needed. Beat in egg, vanilla extract, lemon juice and ground freeze-dried blueberries until a soft dough forms, 1-2 minutes.
In a small bowl, combine flour, baking powder and salt. Add to the creamed mixture; beat on medium-low speed until just incorporated. Fold in thawed wild blueberries (with juice) until incorporated. Cover; refrigerate at least 2 hours.
Preheat oven to 400°. Line two 15x10x1-in. baking sheets with parchment paper.
Place sugar in a shallow bowl; place confectioners' sugar in a separate shallow bowl. Scoop a rounded tablespoonful of the dough; gently roll into a ball. Roll in sugar, then confectioners' sugar. Place on the baking sheet. Repeat with remaining dough, spacing about 2 in. apart.
Bake 10-11 minutes, or until tops and edges are just set. Remove to a wire rack to cool completely. Store refrigerated in an airtight container.

Nutrition Facts

1 cookie: 263 calories, 8g fat (5g saturated fat), 36mg cholesterol, 226mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 3g protein.

This unusual cookie is bursting with berry flavor! Blueberry crinkle cookies have two kinds of blueberries folded into the dough for lots of luscious flavor and a blue hue, all under a pretty, crinkled coating of confectioners' sugar. —Nancy Mock, Southbridge, Massachusetts

Recipe Creator

Community Cook