Soft Blueberry Lemon Crinkle Cookies
Deliciously soft and chewy blueberry lemon cookies with a delightful crinkle appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, egg yolk, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the fresh blueberries gently.
- Scoop about 1½ tablespoons of dough and roll into a ball, then coat in powdered sugar.
- Place the dough balls on the baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg