Soft Blueberry Crinkle Cookies (Printable Version)

Soft, chewy cookies bursting with blueberries and coated in powdered sugar for a sweet finish.

# Ingredients Required:

→ Dairy and Eggs

01 - 113 grams unsalted butter, softened
02 - 1 large egg

→ Sweeteners and Flavorings

03 - 200 grams granulated sugar
04 - 2.5 milliliters vanilla extract
05 - 60 grams powdered sugar, for coating

→ Dry Ingredients

06 - 190 grams all-purpose flour
07 - 2.5 milliliters baking powder
08 - 1.25 milliliters salt

→ Fruit

09 - 110 grams fresh or frozen blueberries

# Guide to Cooking:

01 - Preheat oven to 175°C. Line baking sheets with parchment paper.
02 - Beat softened butter and granulated sugar together until light and fluffy.
03 - Incorporate vanilla extract and egg, mixing until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet ingredients until just combined.
06 - Carefully fold in the blueberries to maintain their shape and prevent color bleeding.
07 - Scoop dough into 3.8 cm balls and roll each generously in powdered sugar.
08 - Place the coated dough balls 5 centimeters apart on the prepared baking sheets.
09 - Bake in the preheated oven for 10 to 12 minutes, until edges are set and crinkled.
10 - Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Extra Suggestions:

01 - Use softened butter rather than melted for optimal texture.
02 - If using frozen blueberries, add them directly without thawing to preserve color.
03 - Generous coating of powdered sugar is essential to achieve the signature crinkle effect.

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