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Festive Blueberry Crinkle Cookies with Lemon Zest Recipe

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★★★★★

4.4 from 146 reviews

These Festive Blueberry Crinkle Cookies with Lemon Zest offer a delightful combination of tangy wild blueberries, bright lemon zest, and a sweet, crackled sugar coating. Soft and slightly chewy inside with a beautifully cracked sugary exterior, these cookies make a perfect holiday treat or a charming anytime dessert.

Ingredients

Scale

Cookies:

  • 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

Crinkle Coating:

  • ½ cup white sugar
  • ½ cup powdered sugar

Instructions

  1. Prepare Blueberries: Place frozen blueberries in a microwave-safe bowl and heat in the microwave for 1-2 minutes until fully defrosted. Let them cool to room temperature for 3-5 minutes without draining the juice to retain flavor and moisture.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to create a uniform dry mixture.
  3. Combine Wet Ingredients: In a large mixing bowl, combine the defrosted blueberries with their juice along with the white sugar and vegetable oil. Stir well until evenly mixed. Add the egg whites, lemon zest, and vanilla extract, mixing to incorporate fully.
  4. Incorporate Flour: Gradually fold the flour mixture into the wet blueberry mixture in two batches, stirring just until combined to avoid overmixing and maintain cookie tenderness.
  5. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours to allow it to firm up, which helps with shaping the cookies later.
  6. Preheat Oven: Set your oven to 400°F (200°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking during baking.
  7. Shape and Coat: Prepare two shallow bowls—one with white sugar and one with powdered sugar. Using a scoop or spoon, portion about 1½ tablespoons of dough and roll it into a smooth ball. Roll each ball first in the white sugar, then in the powdered sugar, creating a crackled sugar crust on the cookie surface. Arrange the coated balls on the baking sheets, spacing them about 1½ inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies for 8-10 minutes, switching the baking sheets halfway through to ensure even cooking. The cookies should be set but soft when done.
  9. Cool: Let the cookies cool briefly on the baking sheets for a few minutes before transferring them to a wire rack to cool completely and develop their perfect texture.

Notes

  • Do not drain the blueberry juice after defrosting to keep the dough moist and flavorful.
  • Chilling the dough is crucial for easier shaping and preventing cookies from spreading too much.
  • For an extra lemony kick, garnish with a tiny bit more lemon zest before baking if desired.
  • Use parchment paper or silicone mats to ensure cookies don’t stick to baking sheets.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: blueberry cookies, crinkle cookies, lemon zest cookies, holiday cookies, festive cookies, blueberry dessert, sugar-coated cookies

Find it online: https://tastewithamy.com/festive-blueberry-crinkle-cookies-with-lemon-zest-recipe/