Festive Blueberry Crinkle Cookies with Lemon Zest Recipe
Festive Blueberry Crinkle Cookies with Lemon Zest are soft, slightly crisp cookies that combine tart wild blueberries with refreshing lemon zest. Rolled in a double sugar coating, these cookies feature a stunning crinkled appearance and a vibrant purple hue from the blueberry juice, making them perfect for holiday celebrations or any festive occasion.
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 8-10 minutes
- Total Time: 2 hours 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies:
- 1 cup frozen wild blueberries
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup white sugar
- ⅓ cup vegetable oil
- 2 large egg whites
- 1 tsp lemon zest
- ½ tsp vanilla extract
Crinkle Coating:
- ½ cup white sugar
- ½ cup powdered sugar
Instructions
- Prepare Blueberries: Place frozen wild blueberries in a microwave-safe bowl and microwave for 1-2 minutes until just defrosted. Let them cool to room temperature for 3-5 minutes without draining the juice to preserve the natural color and flavor.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the cookies have a light, soft, and chewy texture.
- Combine Wet Ingredients: In a large bowl, mix the defrosted blueberries and their juice with white sugar and vegetable oil until well combined and vibrant magenta in color. Stir in the egg whites, lemon zest, and vanilla extract to add brightness and depth.
- Bring It All Together: Gradually fold in the dry ingredients in two parts until just combined, avoiding overmixing. Cover and refrigerate the dough for at least 2 hours to firm up, which helps maintain the cookie’s shape and crackled surface during baking.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Prepare the coating sugars by placing white sugar and powdered sugar in separate shallow bowls.
- Shape and Coat: Scoop about 1½ tablespoons of chilled dough, roll it into a ball, coat first in white sugar for crispness, then roll it in powdered sugar to achieve the signature snow-dusted look. Place the coated dough balls on the baking sheets spaced about 1½ inches apart.
- Bake to Perfection: Bake the cookies for 8-10 minutes, switching the baking sheets halfway through for even cooking. The cookies should look set but still soft in the center. Allow them to cool briefly on the baking sheet before transferring to a wire rack to cool completely, revealing a mesmerizing contrast between the deep purple interior and the powdered sugar exterior.
Notes
- Chill the dough for at least 2 hours to help maintain the crinkled surface and make handling easier.
- Use frozen wild blueberries for a more intense blueberry flavor and vibrant color compared to regular blueberries.
- Use fresh lemon zest, not bottled extract, to maximize brightness and aroma.
- Handle the sticky dough gently and roll quickly in sugar to form smooth balls.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for a chewier texture.
- These cookies pair beautifully with hot tea, coffee, or vanilla ice cream for a delightful treat.
Keywords: blueberry cookies, crinkle cookies, lemon zest cookies, holiday cookies, festive cookies, soft cookies, blueberry dessert
