Lemon blueberry crinkle cookies
Updated: Apr 27, 2019
These lemon blueberry crinkle cookies are made with lemon zest and blueberry powder instead of whole blueberries, so they have a lovely purple colour.
This morning I thought maybe I would make some chocolate crinkle cookies, but I was torn because I wanted to make something that had a bit of a lighter, brighter, more summery taste... and then it occurred to me that I still had freeze dried blueberries that I could turn into a fine powder and use that to replace the cocoa powder! But then I thought “blueberries always taste better with lemon, right?” And that is how these little gems came to be.
I can never find freeze dried blueberries at my grocery store so I always order them online. To turn them into a powder I just put them in the food processor and then I put a fine mesh sieve over a bowl to get rid of the bigger pieces that were left. Powder made from freeze dried fruit tends to clump together, so don't be surprised if you end up with chunks even after passing it through the sieve, but we're going to be putting it in with the wet ingredients so you can break down any clumps while mixing at that step.
Makes 8 cookies
125g all purpose flour
1/4 tsp baking powder
1/8 tsp salt
6 tbsp (3/8 cup) sugar
2 tbsp (1/8 cup) vegetable oil
1 large egg
1/2 tsp vanilla extract
3 tbsp (15g) freeze dried blueberry powder
zest of one lemon (about 1 tbsp)
1/4 cup powdered sugar to coat the cookies
Preheat oven to 350°F and lime a baking sheet with parchment paper.
In a small bowl, mix together flour, baking powder, and salt.
In the bowl of your stand mixer, add oil and sugar. Using the paddle attachment, beat on medium-low for about 1 minute until fluffy, scraping down the sides once part way through.
Add egg and mix on medium-low until well combined. Add vanilla, lemon zest, and blueberry powder and mix on medium-low until well combined.
Slowly mix in flour on low until just combined.
Lay our a sheet of wax paper and oil your hands then wipe off the excess with a paper towel so that they aren't going to coat your cookies in oil. Using your hands, form dough into 8 balls about 3 cm in diameter. If your hands start getting sticky, rinse off any stuck on dough and re-oil your hands.
Once all the dough is shaped in to balls, gently pick them up from the wax paper one at a time, quickly roll it back into a ball between your hands and then roll it around in the powdered sugar and transfer to your baking sheet.
Bake for 10-12 minutes, then let cookies cool on the baking tray for 3 minutes before transferring to a cooling rack.