Blueberry Crinkle Cookies

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup dried blueberries
• 1/4 cup confectioners’ sugar (for rolling)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the vanilla extract and egg until well combined.
4. In a separate bowl, whisk together the flour, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
6. Fold in the dried blueberries.
7. Shape the dough into 1-inch balls, and roll each ball in confectioners’ sugar to coat thoroughly.
8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes Kcal: 160 kcal per cookie | Servings: 24 cookies