Soft Blueberry Lemon Crinkle Cookies
Delight in the flavors of summer with these soft and chewy blueberry lemon crinkle cookies, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, egg yolk, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the fresh blueberries without crushing them.
- Scoop about 1½ tablespoons of dough, roll it into a ball, and coat it in powdered sugar.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes until edges are set but centers remain soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. Freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://recypez.com/soft-blueberry-lemon-crinkle-cookies/