An alternative approach to the classic crinkle cookie. The fresh and sweet blueberry flavor of these lovely navy blue cookies is enhanced by the inclusion of lemon zest.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
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
Instructions
- 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.
- For best color and flavor, I recommend using frozen wild blueberries instead of regular frozen blueberries. Measure 1 cup berries while still frozen. After microwaving/defrosting, the berries will reduce down to about 1/2 cup berries in their juices.
- If the dough gets too sticky while forming the cookies, you can place it back in the refrigerator to keep it cool.
Reviews
Neighbor called them’blueberry chip’! Used fresh berries. Recipe too watery for the double sugarcoat at end. Only in refrigerator 2 hours. I still want to get the recipe to match the picture. Mine looked totally different!
The recipe was perfect and so easy. The cookies were fantastic with very little effort.
Stellar recipe! I’ve already made it twice! I used blueberries my mother-in-law bought from a farm stand and froze for me–I believed these were wild blueberries, but given the resulting color, maybe not. And about that: after achieving a lovely mauve color as a dough, my cookies definitely turned out grey. But they were SO delicious (think blueberry muffin flavor with a brownie-crinkle texture), I don’t care what color they are, these are now a go-to recipe for any and every kind of blueberries I have on hand. The first time, I followed the recipe as written (with the exception of substituting lime zest for lemon as I had limes on hand). I used grapeseed oil as the vegetable oil & recommend it. I chilled the dough for 2 hours and it was still awfully wet and sticky, but manageable enough. After the first bake, I realized that the choice to use two egg whites was probably related to achieving a blue color/keeping the yellow yolk from making the cookies an unappetizing green. Since I was all-in on the great flavor and didn’t care what color they were, and because finding a use for leftover egg yolks is a pain in my rear, the second time I baked them, I used one whole egg instead of two egg whites. The resulting batch had a slightly stiffer, harder-to-stir dough, although this made it a little easier to work with at the handling stage. The second batch also chilled for 4 hours instead of 2–I definitely recommend a longer chill time for easier handling. The cookies from my whole-egg batch were almost the same color as the first batch and tasted a tad richer. Next time, if using one whole egg instead of 2 egg whites, I may try upping the grapeseed oil from 1/3 cup to 1/2 cup to compensate for the stiffer dough, but I was happy enough with the end result that this probably isn’t necessary. In sum: these are OUTSTANDING on flavor alone and a great way to use up frozen blueberries. Couldn’t possibly recommend them more highly!