Blueberry Crinkle Cookies
Just baked a batch of these gorgeous Blueberry Crinkle Cookies with a hint of lemon zest! Perfect for satisfying your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 160 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ⅓ cup vegetable oil
- 2 large egg whites
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup frozen wild blueberries
- ½ cup white sugar for coating
- ½ cup powdered sugar for coating
Instructions
- Defrost 1 cup of frozen wild blueberries in a microwave-safe bowl for 1 to 2 minutes and let cool.
- Whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt in a small bowl.
- In a large bowl, combine cooled blueberries and their juice with 1 cup of sugar and ⅓ cup of vegetable oil. Mix in 2 egg whites, lemon zest, and vanilla extract.
- Gradually add the flour mixture to the wet ingredients in 2 batches, mixing until combined. Cover and refrigerate for at least 2 hours.
- Preheat oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
- Prepare coating by placing ½ cup of white sugar in one bowl and ½ cup of powdered sugar in another.
- Shape 1 ½ tablespoons of dough into a ball, roll in white sugar, then powdered sugar, and place on baking sheet.
- Bake for 8 to 10 minutes until just set, then cool on a wire rack.
Nutrition
- Calories: 129
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg