Blueberry Crinkle Cookies Recipes

BLUEBERRY COOKIES

Blueberry Cookies image

Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.

Provided by Pamela Cristaino

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 9

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 cup white sugar
2 eggs, beaten
½ teaspoon lemon extract
½ cup milk
1 cup fresh blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
Sift together flour, baking powder and salt.
In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
Bake 12 to 15 minutes.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g

BLUEBERRY CRINKLE COOKIES

Blueberry Crinkle Cookies image

A different take on the traditional crinkle cookie. These beautiful navy blue cookies have a fresh and fruity blueberry flavor that is complemented by the addition of lemon zest.

Provided by Kim

Categories Blueberry Cookies

Time 2h40m

Yield 24

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 23.9 g, Fat 3.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 73.6 mg, Sugar 15.7 g

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