Blueberry Drop Cookies Recipes

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FRESH BLUEBERRY DROP COOKIES



Fresh Blueberry Drop Cookies image

Make and share this Fresh Blueberry Drop Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Drop Cookies

Time 32m

Yield 2 1/2 dozen

Number Of Ingredients 10

3/4 cup margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons fresh grated fresh lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh blueberries

Steps:

  • In a mixing bowl, beat margarine and sugar until fluffy texture.
  • Add eggs, lemon rind, and vanilla; beat until combined.
  • In another bowl, add the flour, baking powder, and salt; stir to combine.
  • Beat flour mixture into creamed mixture alternately with milk.
  • Fold in the blueberries.
  • Drop dough by teaspoonfuls onto a greased cookie sheet.
  • Bake at 375° for 10-12 minutes.
  • Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 1290.6, Fat 61.4, SaturatedFat 12, Cholesterol 176, Sodium 1244, Carbohydrate 169.2, Fiber 4.2, Sugar 86.5, Protein 18

BLUEBERRY DROP COOKIES



Blueberry Drop Cookies image

I got this recipe from my friend Pam. These are tasty cookies. I love blueberries. Enjoy.

Provided by Adrienne May

Categories     Cookies

Time 10m

Number Of Ingredients 9

1 1/2 c flour
1 1/2 tsp baking powder
1 tsp cinnamon
2/3 c butter
1 c blueberries
3/4 c sugar
1 egg
5 tsp milk
1 tsp vanilla

Steps:

  • 1. Preheat oven to 375
  • 2. In a large bowl, cream butter, sugar, vanilla, egg and cinnamon. stir in milk.
  • 3. Add flour and baking powder to creamed mixture.
  • 4. fold in blueberries. drop by teaspoon (or use cookie scoop) onto greased cookie sheets.
  • 5. bake for 8 to 10 minutes.

BLUEBERRY COOKIES



Blueberry Cookies image

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

Provided by Pamela Cristaino

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 cup white sugar
2 eggs, beaten
½ teaspoon lemon extract
½ cup milk
1 cup fresh blueberries

Steps:

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

Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g

LEMON BLUEBERRY DROP COOKIES



Lemon Blueberry Drop Cookies image

Simple to mix, quick to bake, attractive & delicious. I made these for my neighbor's garden party open house and got several requests for the recipe.

Provided by Patricia J.

Categories     Drop Cookies

Time 25m

Yield 2 DOZEN

Number Of Ingredients 11

2 cups flour
1 tablespoon flour
1 cup fresh blueberries
1 cup sugar
1/2 cup butter, room temperature
1 egg
1 teaspoon lemon peel, grated
1 teaspoon baking powder
1 tablespoon lemon juice
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
  • toss the blueberries with 1 tablespoon of flour to coat.
  • using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
  • combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
  • very carefully add the blueberries so that none are brused.
  • using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
  • cool on racks and store in tins or zip-lock bags in the refrigerator.
  • makes 2 dozen.

Nutrition Facts : Calories 1344.7, Fat 50, SaturatedFat 30.1, Cholesterol 227.8, Sodium 1442.9, Carbohydrate 210.4, Fiber 5.4, Sugar 107.9, Protein 17.5

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