Rating: 4.36 stars
94 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.

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  • 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

252 calories; protein 4.2g; carbohydrates 39g; fat 9g; cholesterol 52.1mg; sodium 152.2mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 5 stars
06/04/2006
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! Read More
(47)

Most helpful critical review

Rating: 3 stars
09/03/2002
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. Read More
(32)
94 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/04/2006
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! Read More
(47)
Rating: 3 stars
09/03/2002
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. Read More
(32)
Rating: 4 stars
05/30/2007
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. Read More
(27)
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Rating: 4 stars
08/29/2002
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.: ) Read More
(22)
Rating: 4 stars
08/01/2012
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 the lemon zest and they came out excellent. Love this recipe. Read More
(16)
Rating: 4 stars
08/29/2002
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. Read More
(13)
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Rating: 5 stars
07/29/2005
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! Read More
(11)
Rating: 5 stars
07/04/2012
These are absolutely delicious! I made a few tweeks, mainly substituting the juice of one lemon and some of its zest for extract while adding in a dash of vanilla extract. The other main alteration was adding in some white chocolate chips. I think the boyfriend would have proposed right then and there if he had found anything ring shaped. They are a bit scone like as another reviewer said, but we both love that texture of cookie anyways. Read More
(8)
Rating: 1 stars
07/04/2006
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. Read More
(7)