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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
129 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Step 2
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.
Step 3
Whisk flour, baking powder, and salt together in a small bowl until well combined.
Step 4
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.
Step 5
Prepare coating ingredients by placing each sugar in a separate small bowl.
Step 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.
Step 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.
