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Blueberry Lemon Crinkle Cookies Recipe

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These Blueberry Lemon Crinkle Cookies combine a tangy blueberry reduction with zesty lemon for a refreshing twist on a classic crinkle cookie, perfect for a delightful treat any time.

Ingredients

Units Scale

Blueberry Reduction

  • 1 cup fresh or frozen blueberries
  • 1 tsp lemon juice

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt

Wet Ingredients and Mix-ins

  • 0.5 cup unsalted butter (softened)
  • 1 cup granulated sugar (divided use)
  • 1 tbsp lemon zest (freshly grated)
  • 1 egg (large)
  • 1 tsp vanilla extract
  • 0.5 cup powdered sugar (for rolling)

Instructions

  1. Make Blueberry Reduction: In a small saucepan, combine blueberries and lemon juice. Simmer over medium heat for 10-15 minutes, crushing berries with a spoon, until reduced to a thick jam (about 1/3 to 1/2 cup). Let cool completely.
  2. Prepare Sugar and Lemon Zest: In a large mixing bowl, combine 1/2 cup of the granulated sugar with the lemon zest. Rub together with fingers until fragrant.
  3. Cream Butter and Sugar: Add the softened butter and beat on medium-high speed until light and fluffy.
  4. Add Egg, Vanilla, and Blueberry Reduction: Beat in the egg and vanilla extract, followed by the cooled blueberry reduction. The mixture will be bright purple.
  5. Combine Dry Ingredients: Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined. The dough will be sticky.
  6. Chill Dough: Cover and refrigerate the dough for at least 2 hours (this is mandatory).
  7. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Prepare Sugar Bowls and Scoop Dough: Place remaining 1/2 cup granulated sugar in one bowl and powdered sugar in another. Scoop dough into balls.
  9. Roll Dough Balls: Roll each ball first in granulated sugar, then heavily in powdered sugar.
  10. Bake and Cool: Bake for 10-12 minutes until puffed and cracked. Let cool on the pan for 5 minutes before transferring to a rack.

Notes

  • Chilling the dough for at least 2 hours is mandatory to achieve the proper texture and shape.
  • Let the blueberry reduction cool completely before adding to the batter to avoid cooking the egg.

Find it online: https://yumfoodusa.com/blueberry-lemon-crinkle-cookies-recipe/