Description
Delight in these soft and chewy Blueberry Crinkle Cookies made with a white cake mix and bursting with freeze-dried blueberries. These easy-to-make cookies are coated in powdered sugar, creating a beautiful crackled effect that’s perfect for a sweet treat anytime.
Ingredients
Scale
Cookie Dough
- 1 box white cake mix (15.25 oz)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup freeze-dried blueberries, crushed
- 1 teaspoon vanilla extract
- Purple or blue gel food coloring (optional)
Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, combine the white cake mix, softened butter, egg, vanilla extract, and crushed freeze-dried blueberries. Mix until a soft dough forms. Add a few drops of gel food coloring if you want a vibrant blueberry color. Chill the dough in the refrigerator for 15–20 minutes to make it easier to handle.
- Shape and Coat: Scoop the chilled dough into tablespoon-sized balls. Roll each ball thoroughly in powdered sugar until fully coated, which will help create the characteristic crinkle effect.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the cookie edges are set and the tops are puffed and cracked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use freeze-dried blueberries instead of fresh or frozen to prevent excess moisture in the dough.
- Store cooled cookies in an airtight container for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
