Blueberry Crinkle Cookies
Description
Traditional crinkle cookies get a fresh and fruity spin with a touch of lemon zest and wild frozen blueberries.
Ingredients
•
1 cup frozen wild blueberries
•
2 cups all-purpose flour
•
1 teaspoon baking powder
•
1/2 teaspoon salt
•
1 cup white sugar
•
1/3 cup vegetable oil
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2 large egg whites
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1 teaspoon lemon zest
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1/2 teaspoon vanilla extract
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1/2 cup white sugar, or as needed
•
1/2 cup powdered sugar, or as needed
Directions
1
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
Whisk flour, baking powder, and salt together in a small bowl until well combined.
3
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
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
5
Prepare coating ingredients by placing each sugar in a separate small bowl.
6
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
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.