Blueberry Lemon Crinkle Cookies
These Blueberry Lemon Crinkle Cookies combine the tangy taste of lemons with sweet blueberries, offering a delightful treat with a unique texture that's perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Other Ingredients
- 1 cup fresh blueberries Can substitute with frozen blueberries, do not thaw.
- 0.5 cups powdered sugar For coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk them together to mix well.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well-combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the fresh blueberries, being careful not to mash them.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Roll each dough ball in powdered sugar until thoroughly coated.
Baking
- Bake for 10 to 12 minutes, or until the edges are set and the tops are slightly cracked.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use fresh blueberries. Refrigerate the dough for 30 minutes for better shape retention. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.