Soft Blueberry Lemon Crinkle Cookies
Soft, chewy lemon cookies bursting with juicy blueberries and coated in powdered sugar for a beautiful crinkle finish.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 egg large
- 1 tbsp lemon zest fresh
- 2 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 0.75 cup blueberries chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla.
- Gradually mix in dry ingredients. Fold in blueberries gently.
- Chill dough for 30 minutes.
- Roll dough into balls, coat in sugar then powdered sugar.
- Bake 11–13 minutes until set but soft in center. Cool on wire rack.
Notes
For extra lemon flavor, add a drop of lemon extract.