Zesty Lemon Blueberry Crinkle Cookies
Bright and tangy lemon blueberry cookies with a soft, moist interior and a festive powdered sugar crinkle coating. Perfect for spring and summer gatherings or any time you need a sweet pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (frozen can be used if fresh aren’t available)
- 1 cup (120g) powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the dry ingredients: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, use an electric mixer or hand whisk to beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 2 large eggs one at a time, then stir in the zest of 2 lemons, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until well incorporated.
- Gradually mix in the flour mixture, stirring just until combined. Avoid overmixing.
- Gently fold 1 cup fresh blueberries into the dough, being careful not to smash them. If using frozen, do not thaw first.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Scoop dough by heaping tablespoons and roll each portion into a ball. Roll the balls generously in 1 cup powdered sugar to coat completely.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, until cookies have spread, cracked, and edges start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh, firm blueberries for best texture; avoid overly ripe or mushy berries. Chilling the dough helps prevent spreading and maintains the crinkle effect. Rolling dough balls generously in powdered sugar before baking is essential for the signature crinkle look. For gluten-free, substitute with a 1-to-1 gluten-free baking flour blend with xanthan gum. For vegan, use coconut oil or vegan margarine and flax eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6
- Carbohydrates: 18
- Protein: 1
Keywords: lemon blueberry cookies, crinkle cookies, lemon zest cookies, blueberry dessert, easy cookie recipe, summer cookies, spring cookies, homemade cookies