Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup
- Unsalted butter (softened): 1/2 cup (1 stick)
- Large egg: 1
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Freeze-dried blueberry powder: 3 tablespoons
- Confectioners' (powdered) sugar: 1 cup (for rolling)
Instructions
- Step 1: In a large bowl, cream together the softened butter, granulated sugar, and freeze-dried blueberry powder until the mixture is light, fluffy, and uniformly colored. Beat in the egg until fully incorporated.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
- Step 3: Cover the dough tightly and chill in the refrigerator for a minimum of 2 hours, or until firm enough to roll. This step is essential for the crinkle effect.
- Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the confectioners' sugar into a shallow bowl.
- Step 5: Scoop the chilled dough into 1-inch balls. Roll each ball completely and heavily in the powdered sugar. For the best crinkle, roll the balls a second time to ensure a very thick coating of sugar.
- Step 6: Place the coated balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the cookies are puffed up with pronounced cracks. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days; if stacking them, place a sheet of parchment paper between layers to protect the delicate powdered sugar coating.
- If the cookies lose their initial softness, try warming them in a 250°F oven for just 3 minutes or microwaving for 5-7 seconds to restore a delightfully chewy center.
- Serve these brightly colored crinkles alongside a cold glass of milk, or elevate the flavor contrast by pairing them with a small dollop of fresh lemon curd.
- For the most dramatic crinkle effect, ensure your dough balls are heavily and uniformly coated in the confectioners' sugar—the thicker the sugar layer, the more pronounced the signature cracks will be during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American