BLUEBERRY CRINKLE COOKIES

Blueberry Crinkle Cookies image

A different take on the traditional crinkle cookie. These beautiful navy blue cookies have a fresh and fruity blueberry flavor that is complemented by the addition of lemon zest.

Provided by Kim

Time 2h40m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup frozen wild blueberries
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
½ cup white sugar, or as needed
½ cup powdered sugar, or as needed

Steps:

Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Allow to cool to room temperature, 3 to 5 minutes; do not drain.
Whisk flour, baking powder, and salt together in a small bowl until well combined.
Transfer cooled blueberries and juice to a large bowl. Add sugar and oil and whisk until thoroughly combined. Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated. Add flour mixture in 2 batches, mixing after each addition until just combined. Cover and refrigerate for at least 2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Prepare coating ingredients by placing each sugar in a separate small bowl.
Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and carefully shape into a ball (the dough will still be kind of soft and sticky.) Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat the process with the remaining dough, spacing cookies 1 1/2 inches apart on the baking sheets.
Bake in the preheated oven until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 23.9 g, Fat 3.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 73.6 mg, Sugar 15.7 g