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Blueberry Drop Cookies

Rated as 4.53 out of 5 Stars

"A delicious alternative to chocolate chip cookies."
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Ingredients

servings 58
Original recipe yields 48 servings (4 dozen)

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.

Nutrition Facts


Per Serving: 58 calories; 2.3 8.7 0.7 4 47 Full nutrition

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Reviews

Read all reviews 134
  1. 163 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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...

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! ...

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...

These cookies were dubbed "Blueberry Bombers" by friends and family (because they're the bomb). I did make a few changes to the recipe: 1/4 cup shortening (butter flavored if you have it) 1/4 cu...