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Soft Blueberry Lemon Crinkle Cookies

Soft, chewy lemon cookies bursting with juicy blueberries and coated in powdered sugar for a beautiful crinkle finish.
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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 fresh
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 0.75 cup blueberries chopped

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla.
  4. Gradually mix in dry ingredients. Fold in blueberries gently.
  5. Chill dough for 30 minutes.
  6. Roll dough into balls, coat in sugar then powdered sugar.
  7. 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.