Blueberry Lemon Crinkle Cookies
Delightful cookies that combine bright lemon flavors with sweet blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Properly measured
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Fruits
- 1 cup fresh blueberries Use fresh, not frozen.
For Dusting
- Powdered sugar For coating before and after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture. Blend until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing.
- Gently fold in the fresh blueberries.
- Scoop out tablespoon-sized portions of the dough, roll them into balls, and then roll each ball in powdered sugar.
Baking
- Place the coated balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers look soft and set.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
For best results, use fresh blueberries and measure flour properly. Store cookies in an airtight container for up to five days.