Home » Recipes » Drop Cookies » Wild Blueberry Cookies

Wild Blueberry Cookies

Wild Blueberry Cookies

Wild Blueberry Cookies

Wild Blueberry Cookies
4.2 rating based on 12,345 ratings
4.2/5 (4)
Course: Drop CookiesDifficulty: Easy

An easy drop cookie with lemon flavor and fresh or frozen wild blueberries. These need to be made with small wild blueberries…the big, fat cultivated ones are too big to be distributed nicely in the dough and contain too much juice.

Ingredients

  • 1/2 cup butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg, beaten

  • 1/2 teaspoon lemon extract

  • 2-1/2 teaspoons baking powder

  • 2-1/2 cups sifted all purpose flour

  • 1/2 cup milk

  • 1 cup fresh or frozen wild blueberries

  • 1/4 cup all-purpose flour


Directions

  • Pre-heat oven to 375 F. Grease two cookie sheets or line then with parchment paper or a non-stick baking mat. In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and lemon extract; set aside. In a separate bowl, sift together baking powder and flour. Alternately stir the flour mixture and the milk into the butter mixture until well blended. In a separate bowl, toss the blueberries with the 1/4 cup flour. With a strainer, sift out the blueberries and discard the flour (the blueberries should be lightly coated with flour). Fold the blueberries into the cookie batter. Drop 1-1/2 inches apart on prepared baking sheets. Bake 12-15 minutes or until lightly golden but not brown. Allow to cool on baking sheet for 2 minutes then remove to wire racks to cool completely.

Notes

  • Coating the blueberries with a dusting of flour helps keep them from bleeding into the rest of the dough while baking.
  • Adapted from a recipe by Flora Emmons.
  • Reviewers, please help us out and note the yield. Thanks!

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
I loved the recipe. I did add raspberries with the blueberries and it turned out phenomonal. I also topped the cookie with a vanilla glaze
- A Baker

★★★★★
These cookies were so moist. I used frozen raspberries, instead of blueberries and then put a raspberry/lemon glaze on top. The frosting did melt into the cookie a bit. I would make these cookies again with raspberries and I will try them with blueberries some time. I used whole wheat pastry flour. What a fancy, colorful cookie with the lemon and raspberry juice frosting.
- A Baker

★★★★★
loved it
- lop

★★☆☆☆
They were ok. I sprinkled powdered sugar on them, which helped. I would not make them again.
- Trina Grosse
Supported By: Starfish Reviews