Introduction

These Festive Blueberry Crinkle Cookies with Lemon Zest are a delightful twist on a classic treat, bursting with juicy wild blueberries and a hint of fresh lemon. Their sugar-coated, crackled appearance makes them perfect for holiday gatherings or anytime you want a joyful, fruity cookie.

A white plate holds a pile of six blueberry scones arranged in a pyramid shape, each scone showing a golden-brown crust with textured, crumbly tops embedded with dark purple blueberries. Around the base of the scone pile, fresh whole blueberries add a deep blue color contrast. The scones' surface shines slightly with melted fruit juices, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen wild blueberries
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup white sugar
⅓ cup vegetable oil
2 large egg whites
1 tsp lemon zest
½ tsp vanilla extract
½ cup white sugar (for coating)
½ cup powdered sugar (for coating)

Instructions

Prepare Blueberries: Place frozen blueberries in a microwave-safe bowl and microwave for 1-2 minutes until defrosted. Let cool to room temperature, about 3-5 minutes, without draining the juices.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until well combined.
Combine Wet Ingredients: In a large bowl, mix the blueberries with their juice, white sugar, and vegetable oil until well blended. Stir in the egg whites, lemon zest, and vanilla extract.
Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients in two batches until just combined. Avoid overmixing. Cover the dough and refrigerate for at least 2 hours to firm up.
Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Shape & Coat: Place the white sugar and powdered sugar each in separate bowls. Scoop about 1½ tablespoons of chilled dough and roll it into a ball. First, coat the ball in white sugar, then roll it in powdered sugar. Arrange the coated balls on the prepared baking sheets, spacing them about 1½ inches apart.
Bake: Bake the cookies for 8-10 minutes, switching the baking sheets between racks halfway through for even baking. The cookies should be just set when done. Let them cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Tips & Variations

For softer cookies, slightly reduce baking time and keep an eye on their edges. If using fresh blueberries, reduce the amount slightly to avoid excess moisture in the dough.
Try adding a pinch of cinnamon or cardamom to the dry ingredients for a warm spice note that complements the lemon and blueberry.
Substitute vegetable oil with melted coconut oil for a subtle tropical flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature and, if desired, warm briefly in the oven to refresh their texture.

How to Serve

A white plate holds a stack of seven golden brown blueberry scones with a rough, crumbly texture. The scones show many dark purple blueberries baked inside them, some bursting and oozing their juice. The scones are arranged in a pyramid shape, with fresh whole blueberries scattered around the base of the plate. The background has a warm, soft focus with a wooden tone, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries but slightly reduce the amount to about ¾ cup to prevent excess moisture from making the dough too wet.

Why do the cookies need to chill before baking?

Chilling firms up the dough, which helps the cookies keep their shape while baking and improves their texture, making them easier to coat and bake evenly.