Blueberry Cookies

Blueberry Cookies

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

servings 252 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 53
  1. 59 Ratings

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Most helpful positive review

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 almos...

Most helpful critical review

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,...

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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 almos...

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,...

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

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 e...

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!

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. ...

I read the other reviews that state this are running and cake like. I got mine to be soft and more cookie like by reducing the milk to 1/4 cup instead of 1/2 cup. I double the blueberries and th...

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 m...

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 ...

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