Blueberry Crinkle Cookies (Printable Version)

Soft, tangy cookies with fresh blueberry bursts and a beautiful crinkled powdered sugar coating.

# What You Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon salt

04 - 1/2 cup unsalted butter, softened

05 - 3/4 cup granulated sugar

06 - 1/4 cup light brown sugar

07 - 2 large eggs

08 - 1 teaspoon vanilla extract

09 - 1 tablespoon lemon zest

10 - 1 cup fresh blueberries

11 - 1 tablespoon lemon juice

12 - 1/2 cup powdered sugar

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

02 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.

03 - Beat in eggs one at a time, followed by vanilla extract and lemon zest.

04 - Lightly mash half the blueberries with lemon juice in a small bowl, leaving some berries whole.

05 - Stir the blueberry mixture into the wet ingredients until incorporated.

06 - Gradually fold dry ingredients into the wet mixture until just combined.

07 - Gently fold in the remaining whole blueberries.

08 - Cover dough and refrigerate for at least 1 hour until firm.

09 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

10 - Scoop 1.5 tablespoons dough and roll into balls. Coat generously in powdered sugar.

11 - Place cookies 2 inches apart on prepared baking sheets.

12 - Bake for 11 to 13 minutes until set at edges and crinkled on top.

13 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

That moment when they emerge from the oven with deep purple cracks like little edible geodes
Fresh blueberries make them taste like summer captured in cookie form

02 -

Skipping the refrigeration step will give you flat cookies without those dramatic cracks
Do not over mix the dough or these tender cookies will become tough

03 -