Blueberry Cookies

Blueberry Cookies

Pamela Cristaino 0

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

Ingredients {{adjustedServings}} servings 252 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  2. Sift together flour, baking powder and salt.
  3. 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.
  4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
  5. Bake 12 to 15 minutes.
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Reviews 42

  1. 44 Ratings

Ann Neville

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!


These cookies reminded me more of a scone than a cookie. but they are great. need to add a little more sugar and can also use lemon zest it will give a little more flavor.


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.