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Delightful Blueberry Lemon Crinkle Cookies Recipe

Blueberry Lemon Crinkle Cookies

These delightful cookies are quick and easy to make, bursting with bright flavors of blueberry and lemon. Perfect for sharing or enjoying at home!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour The base of your cookies, giving them that perfect chewy texture.
  • 1/2 teaspoon baking powder Helps your cookies rise just a bit.
  • 1/4 teaspoon baking soda Adds a little extra lift and fluffiness.
  • 1/4 teaspoon salt Just a pinch to balance all the sweet flavors.
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar For that sweet, delightful taste.
  • 1 large egg Binds everything together and adds moisture.
  • 1 teaspoon vanilla extract A must for that warm, comforting flavor.
  • Zest of 1 lemon This will brighten up the entire cookie with its vibrant flavor.
  • 1 tablespoon lemon juice To enhance the zesty note even more.
  • 1/2 cup fresh blueberries The star of the show, bursting with juicy goodness!
For Dusting
  • Powdered sugar for dusting

Equipment

  • baking sheet
  • Mixing Bowls
  • Whisk

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Step 4: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  6. Step 6: Gently fold in the fresh blueberries.
  7. Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar to coat.
  8. Step 8: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Step 9: Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
  10. Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months.