Now that spring has sprung, it’s time to make some spring time recipes. Crinkle cookies are one of my favorite cookies. The only thing I don’t like is they are typically made with confectioners sugar on the outside and you don’t see much variety. These are lemon cookies with freeze dried blueberry powder on the outside. Now these lemon cookies have lemon juice and lemon zest in them to get the most lemony flavor possible but you can also use lemon extract if you like for that extra punch.
Spring Time Blueberry Lemon Crinkle Cookies : The Dough
The best thing to do with these cookies is to let the dough firm up in the fridge for 2-4 hours, it isn’t totally crucial but it will effect your frustration level for the next step. If the dough is not chilled it will stick to your hands as you try to roll the dough into balls as you will see if you watch my video for this recipe. Also, The ball will sag a little more ant melt in the oven quicker, resulting in a flatter cookie.
I hope you all make this recipe. I know you will love it! If you make this, please take a picture for Facebook or instagram and tag me! I would love to see. I hope you all have an amazing week and I will see you all next time.
Blueberry Lemon Crinkle Cookies
Fresh,lemony crinkle cookies covered with freeze dried blueberry powder.
Ingredients
- 10 TBSPs of Softened Unsalted Butter
- 1 Cup of Granulated Sugar
- 2 Eggs
- 3 TBSPs of Fresh Lemon Juice
- 1 Tsp of Lemon Zest
- 2 Cups of AP Flour
- 1/4 of a Tsp of Salt
- 2 Tsp of Baking Powder
- 2 TBSPs of Sour Cream
- Freeze Dried Blueberries
- 3 TbSp of Granulated Sugar
Instructions
- In a large bowl, cream together the butter and the sugar until incorporated, light and fluffy.
- Add in your egg, sour cream and optional yellow food coloring and mix until well incorporated.
- Add in the lemon juice and zest. Mix until incorporated.
- Sift in the flour, salt and baking powder and mix until just incorporated.
- Cover and leave to firm up in the fridge for 2-4 hours.
- Pulverize the freeze dried blueberries in a coffee grinder, spice grinder or blender until you get a fine powder. Transfer it to a small bowl and add in 3 tbsp of granulated sugar. Mix that up and set it aside.
- Once the dough has chilled, grab a 1 inch cookie scoop and roll one inch portions of dough in balls and roll them in the blueberry powder.
- Space them 2 inches apart on a parchment paper lined sheet pan.
- Bake or 9-11 minutes or until golden brown on the bottom.
Notes
If the dough is sticking to you hands, spray a little non stick spray on your hands and rub them together, This will make the dough not stick as bad.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.