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Soft Blueberry Lemon Crinkle Cookies

Soft, pillowy lemon crinkle cookies studded with juicy blueberries and finished with a snowy powdered sugar coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 210
Ingredients Equipment Method Notes

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
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
For Rolling
  • 0.75 cup powdered sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla.
  4. Mix dry ingredients into wet ingredients until just combined.
  5. Gently fold in blueberries.
  6. Chill dough for 20 minutes.
  7. Roll dough balls in powdered sugar and place on baking sheet.
  8. Bake 11–13 minutes until cracked and just set. Cool on wire rack.

Notes

Do not overbake for the softest texture.