Blueberry Cookies Recipe -
Blueberry Cookies Recipe

Blueberry Cookies

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  2. Sift together flour, baking powder and salt.
  3. 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.
  4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
  5. Bake 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2006

I doubled this recipe and used a teaspoon to drop them. I tried the first batch and sprinkled sugar on the next tray and cinnamon sugar on the next tray. I took them to a picnic and they almost didn't make it past the sign in table!

Most Helpful Critical Review
Sep 03, 2002

Not a bad start, but definitely a very cake-y cookie following the original recipe. Having read the other reviews, I upped the butter by a 1/4 stick, omitted one egg, added a little extra sugar, and added a little oatmeal just for good measure. Having done so, the end cookie was just a touch sour, so I made a vanilla-lemon glaze, using lemon juice, 10x sugar, and vanilla extract, and drizzled it on. They flew off the plate so fast at work I had to take in more the next day for friends who missed them.

May 29, 2007

These cookies reminded me more of a scone than a cookie. but they are great. need to add a little more sugar and can also use lemon zest it will give a little more flavor.

Aug 29, 2002

This is an easy, simple recipe...for blueberry scones! These aren't cookies folks--prepare for a pleasant, fruity, dense biscut...also known as a scone. Not a disappointment, but not cookies either. : )

Aug 29, 2002

I really enjoyed these cookies although I don't believe that one cup of blueberries is enough. I added 1-1/2 cups and I think the recipe could use more. I also added about 1 tsp. of lemon zest. Because this dough turns out so soft and the cookies really spread in the over, next time I will chill the dough about an hour before baking.

Jul 29, 2005

WONDERFUL recipe! The double batch made 6 dozen good-sized cookies. These are perfect tea cookies - light, fluffy, just a hint of lemon, and not too sweet. I doubled the blueberries - perfect!

Jul 04, 2006

The dough was runny and the result was not cookies; they were way too cake-like. The texture was too spongey to be considered a cookie and the flavor was absolutely BLAND. I'm sorry I wasted my blueberries on this recipe.

Sep 01, 2005

Right out of the oven, these tasted like fat little blueberry pancakes (they didn't spread, though). They are more a muffin in texture, than a cookie. If I were to make them again, I'd add more flavouring (more lemon, or some zest, & some vanilla, too) and more blueberries. This recipe made 30 cookies for me.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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