Blueberry Lemon Crinkle Cookies
These cookies combine the flavors of blueberry and lemon for a sweet treat. They have a crinkly top and a soft center.
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
- In a saucepan, combine blueberries and lemon juice. Cook over medium heat until the blueberries break down and form a reduction. Let it cool.
- In a mixing bowl, cream together the softened butter and 1 cup of granulated sugar. Add the egg, vanilla extract, and lemon zest. Mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined. Fold in the blueberry reduction.
- Chill the dough for at least 30 minutes. Preheat your oven to 350°F (175°C).
- Roll the dough into balls and coat them in powdered sugar. Place them on a baking sheet.
- Bake for 12 minutes or until the edges are set. Let cool before serving.
Notes
For a more intense flavor, you can add more lemon zest or use a bit of lemon extract in the dough.