These Blueberry Crinkle Cookies are bursting with juicy blueberries and a hint of lemon zest for a fruity twist on the classic crinkle cookie. Soft on the inside and lightly crisp on the outside, they’re coated in sugar for a beautiful, crackled look that’s perfect for any dessert table!
Why You’ll Love This Recipe
- Unique Flavor: Blueberries and lemon zest create a fresh, fruity flavor that’s different from the typical crinkle cookie.
- Easy to Make: Straightforward ingredients and simple steps make this a beginner-friendly recipe.
- Beautiful Presentation: The powdered sugar coating adds a gorgeous crinkle effect when baked.
- Soft and Chewy Texture: These cookies have a tender inside with a slight crunch on the outside.
Ingredients
For the 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
For the Crinkle Coating
- ½ cup white sugar
- ½ cup powdered sugar
Step-by-Step Instructions
Step 1: Prep the Blueberries
- Place the frozen blueberries in a microwave-safe bowl and microwave for 1-2 minutes until defrosted.
- Let the blueberries cool to room temperature for 3-5 minutes. Do not drain the juice.
Step 2: Prepare the Dry Ingredients
- In a small bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
Step 3: Make the Dough
- In a large bowl, combine the cooled blueberries and their juice with the sugar and oil. Whisk until thoroughly combined.
- Mix in the egg whites, lemon zest, and vanilla extract until the ingredients are well incorporated.
- Gradually add the flour mixture to the blueberry mixture in two batches, mixing until just combined.
- Cover the dough and refrigerate for at least 2 hours to allow the flavors to meld and make the dough easier to handle.
Step 4: Preheat the Oven and Prepare the Baking Sheets
- Preheat the oven to 400°F (200°C).
- Line two baking sheets with parchment paper.
Step 5: Prepare the Coating and Shape the Cookies
- Place the white sugar and powdered sugar each in separate small bowls.
- Scoop about 1½ tablespoons of chilled dough and roll it into a ball.
- Roll the dough ball first in the white sugar to coat, then in the powdered sugar for a thorough coating.
- Place each cookie dough ball on the prepared baking sheets, spacing them 1½ inches apart.
Step 6: Bake the Cookies
- Bake for 8-10 minutes or until the cookies are just set, switching racks halfway through for even baking.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Equipment Needed
- Microwave-safe bowl
- Mixing bowls
- Whisk
- Baking sheets
- Parchment paper
- Measuring spoons and cups
- Cookie scoop (1½ tablespoons)
Serving and Storage Tips
Serving Suggestions: Serve these cookies as a sweet treat for dessert or as part of a cookie platter for gatherings and holidays.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough balls for up to 3 months. When ready to bake, let thaw slightly, roll in sugar, and bake as directed.
Recipe Variations
- Citrus Twist: Add a bit of orange zest for an extra citrusy punch.
- Add White Chocolate Chips: Fold ½ cup of white chocolate chips into the dough for a sweet, creamy touch.
- Raspberry Crinkle Cookies: Substitute raspberries for blueberries for a different berry flavor.
Helpful Notes
- Chill the Dough: Chilling helps the cookies keep their shape and makes handling the dough easier.
- Coating in Sugar: Rolling in white sugar first helps the powdered sugar stay on better, creating a beautiful crinkle effect.
- Test for Doneness: The cookies should be set on the outside but soft in the center when you take them out.
Tips from Well-Known Chefs
Ina Garten’s Cookie Tip: Use high-quality vanilla extract and fresh lemon zest for the best flavor.
Martha Stewart’s Baking Advice: Ensure even-sized cookies by using a cookie scoop for consistent baking.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work, but frozen wild blueberries give a deeper color and flavor. Mash them lightly if they don’t release much juice.
Do I have to use egg whites?
Egg whites help create a lighter texture. You can use one whole egg instead, but the cookies may be slightly denser.
Can I skip the chilling step?
Chilling helps the dough firm up, making it easier to handle and resulting in a better crinkle effect. For best results, don’t skip this step.
What’s the best way to achieve the crinkle effect?
Coating the dough balls thoroughly in both white and powdered sugar before baking helps create a beautiful crinkle pattern.
How do I keep the cookies from spreading too much?
Chilling the dough prevents excessive spreading, so ensure the dough is well-chilled before baking.
These Blueberry Crinkle Cookies are fruity, colorful, and deliciously soft, perfect for satisfying any sweet tooth. Enjoy each bite of these delightful treats!
Blueberry Crinkle Cookies Recipe
Ingredients
- 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 as needed
- ½ cup powdered sugar as needed
Instructions
- Prepare 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 about 3 to 5 minutes without draining the juice.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt until combined.
- Combine Wet Ingredients: In a large mixing bowl, add the cooled blueberries with their juice, sugar, and vegetable oil. Whisk until thoroughly combined, then add in the egg whites, lemon zest, and vanilla extract, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients in two batches, stirring just until combined. Cover the dough and refrigerate for at least 2 hours to firm up.
- Preheat and Prepare Baking Sheets: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Form and Coat Cookies: Place white sugar and powdered sugar in separate small bowls for coating. Scoop 1½ tablespoons of dough and shape it into a ball. Roll the dough ball in white sugar first, then in powdered sugar until fully coated. Place the cookie dough balls on the prepared baking sheet, spacing them 1½ inches apart.
- Bake: Bake the cookies for 8 to 10 minutes, switching racks halfway through for even baking, until the cookies are just set. Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough: Chilling helps the cookies keep their shape and makes handling the dough easier.
- Coating in Sugar: Rolling in white sugar first helps the powdered sugar stay on better, creating a beautiful crinkle effect.
- Test for Doneness: The cookies should be set on the outside but soft in the center when you take them out.