Description
These Blueberry Lemon Crinkle Cookies are soft, tangy, and bursting with fresh blueberries and zesty lemon flavor. Coated in powdered sugar, they bake up with a beautiful crinkled exterior and tender centers. Perfect for spring and summer gatherings or a delightful treat any time of year.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons lemon juice (freshly squeezed)
Other
- 1 cup fresh blueberries (washed and dried)
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, incorporating air to help the cookies rise.
- Add Wet Flavorings: Mix in the egg, vanilla extract, lemon zest, and lemon juice to the creamed butter mixture until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, careful to avoid overmixing to maintain tender cookies.
- Fold in Blueberries: Gently fold in the fresh blueberries with a spatula, taking care not to crush them.
- Shape Cookies: Using a cookie scoop, portion the dough and roll each portion into a ball for uniform size.
- Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated to create the signature crinkle effect during baking.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading, then bake for 10-12 minutes, until edges are set but centers remain soft.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh blueberries that are washed and thoroughly dried to prevent excess moisture in the dough.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Rolling the cookies generously in powdered sugar before baking creates the delicious crinkle texture.
- Letting cookies cool on the baking sheet initially helps them set and prevents breakage.
- You can substitute lemon zest and juice with lime for a different citrus twist.
