This recipe is dated back to the 1960s when mom used to go picking blueberries and then come home to make , muffins, and these cookies.
I remember going berry picking and eating them right off the bush they were the sweetest fresh taste and will always bring me fond memories of when I helped her bake these.
The hint of lemon zest and cinnamon gives these cookies a fantastic summer flavor and they are so easy, you really don't have to be a baker to make these super soft crunchy on-the-bottom cookies.
The cookies were always dusted with powdered sugar or with a dab of frosting when it was a special occasion and mom would decorate them with the holiday theme and coordinated sprinkles to match.
These became a must-make for the 4th of July with red and blue colored sugars on the white frosting, they were so pretty and festive.
You really don't have to add a thing to these they really are perfect without frosting and just plain especially with a hot cup of coffee or tea in the morning, so you can decide how you like them.
Scroll down to print off the recipe and keep a good amount of fresh blueberries in the freezer so you can enjoy these all year long far past summer you'll be happy you did.
A childhood favorite
There is a little part of me that says this is a little like a mini muffin cookie, or a mini scone modern day, with the texture and flavors.
They are not too sweet and great with tea, perfect for those who don't want loads of sugary sweet cookies. This is a wonderful alternative.
The kids loved them when they were little and still as adults, I almost forgot about this one, so here it goes!
Ingredients You Will Need for Blueberry Drop Cookies
- flour
- sugar
- baking powder
- salt
- cinnamon
- fresh blueberries
- butter room temperature (do not use margarine)
- shortening
- egg
- vanilla
- lemon, orange or almond flavoring
- lemon zest
- milk
- Frosting
- powdered sugar
- optional: lemon juice or extract or vanilla
- softened butter (do not use margarine)
- water
Suggestions and Tips
- this recipe easily doubles
- store them in the refrigerator fruits tend to make mold leaving in warm areas
- frost and let dry
- always use butter never margarine
- these make great breakfast treats if you like sweets
- you can substitute strawberries or raspberries they are great also
- add nuts for a little crunch or sunflower seeds
- these also taste plain, sprinkled with powdered sugar or frosted
- add orange zest for a different flavor
- always wash the berries and blot dry with a paper towel before adding them to the batter
- just in case your cookie didn't scoop up blueberries save a few to add before baking on top
- perfect for decorating for a Patriotic Holiday like the 4th of July with colorful sugars(see photo below)
More Recipes We Love
Blueberry Crumble Bars
Blueberry Flan
Blueberry Cake using a Cake Mix
Blueberry Drop Cookies Pin for Later
Blueberry Cookies Just Shouts Summer!
During the summer months, I keep a batch of fresh berries in the fridge throughout the season.
I love the flavors of citrus in them and a little sweetness makes them perfectly balanced.
If your a blueberry lover like I am, these are going to be a nice addition to your recipe collection for muffins and even topping pancakes with them in the morning.
The cookies make around 35 and stay nice and fresh in the refrigerator for around 1 week in a covered container, I like to let them get to room temperature before I eat them.
Let us know how you like mom's recipe, it's a keeper for us and over 65 years old!
This is the only blueberry cookie recipe you will ever need.
Blueberry Drop Cookies
Yield: 35
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
These are the best fresh blueberry drop cookies on the planet made from scratch with a hint of lemon they're addicting and so delicious!
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt and 1/4 teaspoon cinnamon
- 1 cup fresh blueberries washed and blotted dry with paper towels
- 1/2 cup butter at room temperature
- 2 tablespoons shortening
- 1 egg beaten
- 1 teaspoon vanilla
- 1/2 teaspoon of lemon, orange or almond flavoring
- 1 teaspoon lemon zest
- 1/4 cup milk
- Frosting
- 2 cups powdered sugar
- optional: 1/2 teaspoon of lemon extract or vanilla
- 1 tablespoon softened butter
- 3 tablespoons hot water or more as needed until it makes a thick frosting
Instructions
- Heat oven to 375 degrees.
- Prepare a cookie sheet with either parchment paper or sprayed with cooking oil.
- Beat the sugar and butter and shortening together until light around 2 minutes.
- Add all other ingredients except for the milk and blueberries, adding milk a little at a time until blended by hand with a spatula.
- Fold in the berries.
- Drop by tablespoons onto the cookie sheet and bake 12 to 15 minutes until set in the middle and edges begin to brown.
- Garnish Ideas:
- Sprinkle with powdered sugar.
- For the frosting, mix 2 cups of powdered sugar with a little water( 1 tablespoon at a time) to make a thick frosting but loose enough to frost each cookie.
- I take a flat-style offset spatula or butter knife to spread over the tops while still warm and sprinkle with colored sugar, nuts, or coconut.
- Notes: decorate the cookies with colorful festive and Patriotic colors IE 4th of July, red white, and blue sugars, or use others for holiday-themed cookies. For crunchier cookies, leave them in until the edges are golden brown. I also like to save a few berries and add one to the middle of each cookie before baking.
Blueberry Drop Cookies Pin for Later
Recipes with Blueberries We Love
Blueberry Sour Cream Cake
Blueberry Crumble Bars
Blueberry Cake Mix Muffins
Blueberry Skillet Cake
One Pan Blueberry Scones
Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2021.