Blueberry Crinkle Cookies

Ingredients:

– 1 cup frozen wild blueberries

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon salt

– 1 cup white sugar

– ⅓ cup vegetable oil

– 2 large egg whites

– 1 teaspoon lemon zest

– ½ teaspoon vanilla extract

Crinkle Coating:

– ½ cup white sugar, or as needed

– ½ cup powdered sugar, or as needed

Directions:

1. Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Let cool to room temperature, 3 to 5 minutes; do not drain.

2. Whisk flour, baking powder, and salt together in a small bowl until well combined.

3. Transfer cooled blueberries and juice to a large bowl. Add sugar and oil and whisk until thoroughly combined. Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated. Add flour mixture in 2 batches, mixing after each addition until just combined. Cover and refrigerate for at least 2 hours.

4. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

5. Prepare coating ingredients by placing each sugar in a separate small bowl.

6. Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and shape into a ball. Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.

7. Bake until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Enjoy these delightful Blueberry Crinkle Cookies with a hint of lemon zest! 🍋💙

Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 2 hrs 40 mins | Kcal: 129 | Servings: 24

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