Description
These Soft Blueberry Lemon Crinkle Cookies are bright, buttery, and bursting with fresh lemon flavor and juicy blueberries, finished with a beautiful double sugar coating for perfectly crackled tops.
Ingredients
Scale
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated white sugar
- 1 large egg, room temperature
- 1 tbsp fresh lemon zest (from ~2 medium lemons)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup (110g) fresh blueberries (or frozen, not thawed)
- â…“ cup (65g) granulated white sugar
- ¾ cup (90g) confectioners’ (powdered) sugar
Instructions
- Rub Zest and Cream Wet Ingredients: In a large bowl, rub the lemon zest into the 1 cup of granulated sugar with your fingertips until fragrant. Add the softened butter and beat on medium speed for 2 minutes until fluffy. Beat in the egg, lemon juice, and vanilla extract.
- Mix Dry Ingredients and Fold Berries: Whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Toss the blueberries in 1 teaspoon of flour, then gently fold them into the dough with a spatula to avoid crushing them.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or up to overnight). Chilling is crucial to firm up the dough so it can be rolled easily without melting the sugar coating.
- Scoop and Double-Roll: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place granulated sugar and powdered sugar into two separate small bowls. Scoop 1.5-tablespoon balls of chilled dough. Roll each ball first in granulated sugar, then generously in powdered sugar.
- Bake and Cool: Place dough balls 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes until the cookies have expanded, the crackled tops are set, and the edges are faintly golden. Cool on the pan.
Notes
Chilling the dough for at least 2 hours is crucial for firming it up so the cookies can be rolled easily and maintain their beautiful crinkle coating. Fresh or frozen blueberries can be used, but frozen berries should not be thawed.
- Prep Time: 20 min
- Cook Time: 11-13 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 15g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg