Description
Indulge in the delightful combination of blueberries and sugar with these soft and crumbly Blueberry Crinkle Cookies. Perfect for a sweet treat or a snack, these cookies are bursting with fruity flavor and a hint of lemon zest.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup blueberry puree (from fresh or frozen blueberries)
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, one at a time. Then add vanilla extract, lemon zest, and blueberry puree.
- Mix the dough: Gradually mix in the dry ingredients until a soft dough forms. Cover and chill for at least 1 hour.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in powdered sugar, and place on baking sheets. Bake for 12 to 14 minutes.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- If the dough is too sticky, chill longer or dust your hands with flour before rolling.
- These cookies keep well in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
