Introduction

Blueberry Crinkle Cookies with Lemon Zest offer a delightful twist on the classic crinkle cookie. Bursting with wild blueberry flavor and brightened by fresh lemon zest, these cookies are soft inside with a signature crackled sugar coating. They make a festive and beautiful treat perfect for holiday gatherings or any time you want a sweet, fruity indulgence.

A white plate sits on a white marbled surface stacked with six golden brown blueberry scones, each scone dotted generously with deep blue, slightly shiny blueberries that peek through the crumbly, textured top layer. The scones have a rough, slightly uneven shape, showing their homemade look, with the blueberries concentrated on the top and spread throughout. Around the base of the plate are scattered fresh, plump blueberries with smooth skins, adding a rich blue contrast to the warm colors of the scones. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Place the frozen wild blueberries in a microwave-safe bowl and microwave for 1 to 2 minutes until defrosted. Let them cool to room temperature without draining the juice.

Step 2: In a small bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large bowl, combine the defrosted blueberries (with their juice), white sugar, and vegetable oil. Mix well until vibrant and magenta in color.

Step 4: Stir in the egg whites, lemon zest, and vanilla extract. Gradually fold in the dry ingredients in two batches, mixing just until combined. Cover and refrigerate the dough for at least 2 hours to firm up.

Step 5: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Step 6: Prepare two separate bowls for the coating: one with white sugar and one with powdered sugar. Scoop about 1½ tablespoons of chilled dough, roll it into a ball, then coat first in white sugar and then in powdered sugar.

Step 7: Place the coated dough balls on the prepared baking sheets about 1½ inches apart. Bake for 8 to 10 minutes, switching racks halfway through for even baking. Cookies should look set but remain soft in the center.

Step 8: Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy the beautiful contrast of the dark blueberry interior against the powdered sugar exterior.

Tips & Variations

Chill the dough well to make rolling easier and to preserve the crinkle effect during baking.

Use wild blueberries for a more intense flavor and vibrant color compared to regular blueberries.

Always use fresh lemon zest rather than bottled lemon extract for the best brightness and aroma.

Roll the dough balls quickly in sugar to manage their sticky texture more easily.

For a fun variation, try adding a handful of white chocolate chips to the dough before chilling.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries, but they may release less juice and produce a less vibrant color. Slightly mashing fresh berries before mixing can help release more flavor and color.

Why do the cookies have a crinkled surface?

The distinctive crackled look comes from rolling the chilled dough first in white sugar and then in powdered sugar. The sugar coatings create a crisp outer layer that cracks as the cookies bake and expand.