Blueberry Lemon Crinkle Cookies
These cookies combine the flavors of blueberries and lemon, creating a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Blueberry Reduction
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon juice
Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar divided use
- 1 tablespoon lemon zest freshly grated
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 0.5 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, combine blueberries and lemon juice. Cook over medium heat until reduced, then set aside to cool.
- In a mixing bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest to the butter mixture. Mix well.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients.
- Once combined, gently fold in the cooled blueberry reduction.
- Form the dough into balls and roll them in powdered sugar before placing them on the baking sheet.
- Bake for 12 minutes, until lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a more intense flavor, consider adding more lemon zest or using a mix of fresh and frozen blueberries.