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Blueberry Crinkle Cookies
Blueberry Crinkle Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
160 minutes
Lemon blueberry crinkle cookies - a delicious twist on a classic recipe.
Ingredients:
  • 1 cup frozen wild blueberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup white sugar
  • 0.33333334326744 cup vegetable oil
  • 2 large egg whites
  • 1 teaspoon lemon zest
  • 0.5 teaspoon vanilla extract
  • 0.5 cup white sugar, or as needed
  • 0.5 cup powdered sugar, or as needed
Instructions:
  • Microwave the frozen blueberries in a bowl until defrosted for 1 to 2 minutes. Let them cool down to room temperature for 3 to 5 minutes without draining.
  • Combine flour, baking powder, and salt in a small bowl and whisk until thoroughly mixed.
  • In a large bowl, combine cooled blueberries and juice with sugar and oil, whisk until well combined. Stir in egg whites, lemon zest, and vanilla until fully incorporated. Gradually add flour mixture in 2 parts, mixing until just combined. Cover and refrigerate for at least 2 hours before using.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line 2 baking sheets with parchment paper.
  • Place each type of sugar in its own small bowl for easy access when coating the ingredients.
  • Take the dough out of the refrigerator. Portion 1 1/2 tablespoons of dough and shape it into a ball (the dough will be slightly soft and sticky). Coat the ball with white sugar, then roll it in powdered sugar to coat completely. Put it on a lined baking sheet. Repeat with the rest of the dough, arranging cookies 1 1/2 inches apart on the baking sheets.
  • Bake in the oven until cookies are barely set, for 8 to 10 minutes, rotating racks halfway. Allow them to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

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