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Blueberry Crinkle Cookies Recipe

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★★★★★

4.7 from 66 reviews

Delight in these soft and tangy Blueberry Crinkle Cookies, featuring bursts of wild blueberries wrapped in a sweet and tangy lemon-scented dough. Coated in a crisp powdered sugar shell, these cookies offer a perfect balance of chewy texture and fruity flavor, making them a standout treat for any occasion.

Ingredients

Scale

Cookies:

  • 1 cup frozen wild blueberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white sugar
  • ⅓ cup vegetable oil
  • 2 large egg whites
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract

Crinkle Coating:

  • ½ cup white sugar, or as needed
  • ½ cup powdered sugar, or as needed

Instructions

  1. Defrost Blueberries: Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, about 1 to 2 minutes. Allow them to cool to room temperature for 3 to 5 minutes without draining the juice.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until well combined to ensure even distribution of leavening and seasoning.
  3. Combine Wet Ingredients and Blueberries: Transfer the cooled blueberries and their juice into a large bowl. Add white sugar and vegetable oil, whisking until thoroughly mixed. Incorporate the egg whites, lemon zest, and vanilla extract, continuing to mix until the dough is smooth and homogenous.
  4. Add Dry Ingredients: Gradually add the flour mixture to the blueberry mixture in two batches, gently mixing after each addition until just combined. Avoid overmixing to maintain a tender texture. Cover the dough and refrigerate for at least 2 hours to firm up.
  5. Prepare Oven and Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
  6. Prepare Sugar Coatings: Place the white sugar and powdered sugar separately in small bowls for coating the cookies.
  7. Form and Coat Dough Balls: Remove the dough from the refrigerator. Using about 1 ½ tablespoons of dough per cookie, carefully shape each portion into a ball. The dough will be soft and sticky. Roll each ball first in white sugar, then thoroughly coat it in powdered sugar. Place the coated dough balls on the prepared baking sheets, spacing them about 1 ½ inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, switching the baking racks halfway through for even baking. The cookies are done when they are just set but still soft.
  9. Cool the Cookies: Allow the cookies to cool briefly on the baking sheets before transferring them to a wire rack to cool completely. This prevents breakage and helps the cookies set properly.

Notes

  • Be careful not to let the blueberries drain after defrosting; the juice adds flavor and moisture to the dough.
  • Do not overmix the dough after adding the flour to avoid tough cookies.
  • Refrigerating the dough for at least 2 hours helps in easier handling and improves texture.
  • Cookie size affects baking time; stick to 1 ½ tablespoons per cookie for best results.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Blueberry Crinkle Cookies, berry cookies, lemon zest cookies, powdered sugar cookies, soft cookies, fruit cookies, homemade cookies

Find it online: https://tastybella.com/blueberry-crinkle-cookies-recipe/