Purple Crinkle Cookies
These vibrant purple crinkle cookies are incredibly easy to make and boast a delightful crackled exterior and a chewy interior. The bright purple color comes from freeze-dried blueberries, creating a naturally stunning treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 1 cup freeze-dried blueberries finely crushed
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the powdered sugar and crushed freeze-dried blueberries.
- Roll the cookie dough into 1-inch balls and roll each ball in the powdered sugar and blueberry mixture. Place the cookies on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.