Blueberry Crinkle Cookies
Recipe information
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Cooking:
20 min.
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Servings per container:
24
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Source:

Ingredients for - Blueberry Crinkle Cookies

1. Frozen wild blueberries - 1 cup
2. All-purpose flour - 2 cups
3. Baking powder - 1 teaspoon
4. Salt - ½ teaspoon
5. White sugar - 1 cup
6. Vegetable oil - ⅓ cup
7. Egg whites - 2 large
8. Lemon zest - 1 teaspoon
9. Vanilla extract - ½ teaspoon
10. White sugar, or as needed - ½ cup
11. Powdered sugar, or as needed - ½ cup

How to cook deliciously - Blueberry Crinkle Cookies

1. Stage

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.

2. Stage

Whisk flour, baking powder, and salt together in a small bowl until well combined.

3. Stage

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.

4. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

5. Stage

Prepare coating ingredients by placing each sugar in a separate small bowl.

6. Stage

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.

7. Stage

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.