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Blueberry Crinkle Cookies Recipe

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★★★★★

4.9 from 124 reviews

These Blueberry Crinkle Cookies are delightful treats bursting with juicy wild blueberries and a zesty hint of lemon. Soft and slightly chewy with a crinkled powdered sugar coating, they combine the sweetness of sugar with the freshness of lemon and vanilla. Perfect for spring or summer baking, these cookies are chilled before baking to maintain their shape and deliver a wonderfully soft texture inside a lightly crisp exterior.

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 for 1 to 2 minutes until defrosted. Let them cool to room temperature for 3 to 5 minutes without draining any juice.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
  3. Mix Wet Ingredients and Blueberries: Transfer the cooled blueberries and their juice into a large bowl. Add the white sugar and vegetable oil, whisking until thoroughly combined. Mix in the egg whites, lemon zest, and vanilla extract until fully incorporated.
  4. Incorporate Flour Mixture: Add the flour mixture in two batches to the wet ingredients, mixing gently after each addition just until combined to avoid overmixing.
  5. Chill Dough: Cover the dough and refrigerate it for at least 2 hours to firm up for easier handling and better texture.
  6. Prepare Oven and Baking Sheets: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking.
  7. Prepare Sugars for Coating: Place the white sugar in one small bowl and the powdered sugar in another to create the crinkle coating.
  8. Form and Coat Cookies: Remove the dough from the refrigerator. Scoop approximately 1½ tablespoons of dough, carefully shaping it into a ball (note that the dough will be soft and sticky). Roll the ball first in white sugar, then in powdered sugar until thoroughly coated. Place coated balls on the prepared baking sheets, spacing them about 1½ inches apart.
  9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, switching the racks halfway through baking to ensure even cooking. Cookies should be just set and slightly soft to the touch.
  10. Cool Cookies: Let the cookies cool briefly on the baking sheets before transferring them to a wire rack to cool completely.

Notes

  • Using frozen wild blueberries adds a fresh burst of flavor, but ensure they are thoroughly defrosted and cooled before mixing.
  • Chilling the dough is crucial to manage the sticky texture and to avoid spreading during baking.
  • Handle the dough gently to maintain the berry pieces intact and to keep the texture light.
  • If dough is too sticky to handle even after chilling, lightly oil your hands or dust them with some flour to ease shaping.
  • Spacing cookies properly on the baking sheet prevents them from merging during baking.
  • Cookies are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: blueberry cookies, crinkle cookies, lemon zest cookies, baked blueberry treats, easy dessert cookies, soft blueberry cookies

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