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Soft Blueberry Lemon Crinkle Cookies

Sophia
What if a cookie could taste like a burst of summer berries and a sunny lemon grove at the same time? That is exactly what you get with these Soft Blueberry Lemon Crinkle Cookies. They are tender, bright, and coated in a delicate powdered sugar crust that crackles beautifully as they bake.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Calories 130 kcal

Ingredients
  

  • 1 cup all-purpose flour Swap for a one-to-one gluten-free baking flour if needed.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter Softened. For dairy-free, use a plant-based butter stick.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh blueberries Use fresh for best flavor and texture. If using frozen, do not thaw; toss lightly in flour before folding.
  • 1/4 cup powdered sugar For rolling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry mixture aside.
  • In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about two minutes with a hand mixer.
  • Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until well combined. The mixture may look slightly curdled because of the lemon juice, but that is normal.
  • Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Gently fold in the fresh blueberries. Be careful not to crush them, or the dough will streak with juice. A soft spatula works best.
  • Scoop the dough by the tablespoon and roll it into balls. Roll each ball generously in powdered sugar before placing it on the baking sheet.
  • Place the dough balls about two inches apart. Bake for 12 to 14 minutes. The cookies should spread and develop a crackled surface but still look soft in the center.
  • Let the cookies cool on the baking sheet for five minutes. Then transfer them to a wire rack to cool completely.

Notes

For an even more defined crinkle pattern, chill the dough balls for 30 minutes before rolling them in powdered sugar and baking. Use fresh blueberries for the best texture. Store cooled cookies in an airtight container at room temperature for up to 3 days.