Description
Make delightful blueberry crinkle cookies with our easy recipe. Soft, chewy, and bursting with flavor, they’re a perfect treat!
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 180 g (1 cup) granulated sugar
- 80 ml (1/3 cup) vegetable oil
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 g (1 cup) fresh blueberries
- Powdered sugar for rolling
Instructions
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another bowl, combine sugar, vegetable oil, egg, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Fold in the blueberries gently to avoid crushing them.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat the oven to 180°C (350°F) about 15 minutes before baking.
- Scoop out the dough and roll into balls, then coat in powdered sugar.
- Place on lined baking sheets, spacing 5 cm (2 inches) apart, and bake for 10-12 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid over-baking to prevent dry cookies; they should appear slightly underbaked when removed from the oven. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg