Blueberry Drop Cookies

Blueberry Drop Cookies

112

"A delicious alternative to chocolate chip cookies."
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Ingredients

servings 58 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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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. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
  2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
  3. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Reviews

112
  1. 134 Ratings

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Most helpful positive review

Blueberries are my husbands very favorite and these cookies were very good! I freeze blueberries when they are in season and used frozen berries in this recipe. No problem.

Most helpful critical review

These are really plain...not very flavorful. I added a glaze of 1/4 cup each sour cream and sugar, 2 tbs orange juice and 2 tbs butter- boiled in in a saucepan for 2 minutes then glazed the coo...

Blueberries are my husbands very favorite and these cookies were very good! I freeze blueberries when they are in season and used frozen berries in this recipe. No problem.

After reading the comments, I reduced almond ext to 1/4 tsp, and used 3/4 tsps vanilla. These cookies tasted divine, esp. warm -- like a little bit of heaven, I absolutely cannot rave enough...

The first time I followed the recepie exactly. Making these cookies made me realize that I'm not too big on the bitter almond taste. Second time around, I substituded the almond extract for van...

These cookies were the bomb! I didn't have any lemons so I substituted 1/2 t. lemon extract for the lemon zest and only used 1/2 t. vanilla. I used my small Pampered Chef cookie scoop and each...

I made this with chopped apples instead of blueberries. Used 1 teasp vanilla, 1teasp cinnamon and 1/4 teasp cloves instead of the almond extract and lemon. Came out great! ...

These cookies llok and taste like blueberry muffin tops! They freeze well (open container to air to defrost or cookies will get gooey) and stay soft for a long time. The almond flavoring can b...

Wonderful cookies that are sort of a cross between a cookie and a muffin. One suggestion...refrigerate overnight. The first time we made these we refrigerated overnight and they turned out wonde...

These are really plain...not very flavorful. I added a glaze of 1/4 cup each sour cream and sugar, 2 tbs orange juice and 2 tbs butter- boiled in in a saucepan for 2 minutes then glazed the coo...

Good flavor and easy to make, but if you don't eat them all right away they get really soggy and gross. I probably won't make these again.