An extremely simple grill-friendly chicken meal. It tastes great. Change it to your liking; I know you’ll like it!
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup butter
- 1 cup white sugar
- 2 eggs, beaten
- ½ teaspoon lemon extract
- ½ cup milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- 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
| Calories | 252 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 152 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I did not try baking the cookies with milk. It was better.
I made these in my Cosori airfryer (325 degrees for 6-8 minutes) and used Gluten-free Oat Flour. They were wonderful, even though I was out of lemon extract and substituted vanilla. I’ll be making them again!
Soft and chewy with blueberries ,this is the best recipe ever also I recommend using a ice cream scooper to help mold it
I like it.
I halved the recipe and used coconut oil instead of butter. They came out super tender, like tiny muffin tops. Only took about 7-8 minutes to bake. Very delicious
Kinda bland taste. I even added a little more lemon juice and a little vanilla.
Taste great but very cake like. If you don’t enjoy that type of cookie these aren’t for you.
These are OK, definitely not scones, but a pleasant enough mild cookie. I made as directed and sprinkled the tops with cinnamon sugar. Probably adding a teaspoon or so of grated lemon rind would taste great. I originally made them to use up some extra blueberries and would probably make them again if I had too many blueberries.
I’m giving it 3 stars because it said it was a easy recipe and it wasn’t very hard to make also it said they were supposed to be cookies and they were brownies instead. But overall they had great flavor not too sweet, not hard, not too soft. I wouldn’t recommend making this recipe if your not a good baker.
LOVED these and think of them as the perfect scone. I made some adjustments: Unsalted butter but added 1/8 tsp of salt to compensate. Added an additional 1/4” cup white sugar. Used 1/8 tsp lemon essential oil instead of lemon extract. Used slightly smaller drops – batch yielded 3 1/2 dozen. Baked 14 minutes. Sprinkled Lightly with Sugar when just out of the oven. These were the perfect flavor and texture!
After reading lots of reviews and taking notes I had a cookie recipe that hardly resembled the original and so opted to do it as written to give it a fair chance. I only added some extra blueberries since I had them. It is not the nice flat crispy cookie that I tend to prefer but still I like it. I enjoyed the hint of lemon that enabled the blueberries to take center stage and also liked that it was not overly sweet. A great cookie with a cup of tea or coffee. It was cake-like but I did not find the texture or dryness of a scone in it. I am glad I made them….next time I may try to “invent my own”!
These were actually really good….but only giving 4 stars since they really weren’t “cookies”. More like a soft scone or a biscuit! Not very sweet as is – so my 5 year old daughter was very disappointed when she had one! Haha. But I actually thought they were great!
I made these as instructed. I tasted the first batch and thought they were missing something, so in the second batch, I added sugar to the top while baking. That helped a little. I used fresh blueberries that were pretty large. Maybe if they had been smaller, it would have been better? It’s a very plain batter. Maybe some vanilla extract would help? I might try again but doctor it up some.
Here are some modification I made to the recipe: – used almond milk – lemon zest and juice (1 tbsp) instead of an extract I made them much bigger than suggested, 3 tbsp per cookie. Took longer to bake but was worth the wait. This could even be baked in a spring pan and served with some powdered sugar and lemon mascarpone!! Loved it, give it a shot!
Great tasting easy to make
My 4 year old wanted blueberry cookies. Thank God for all recipes…I had no clue it was a “thing”. She didn’t like them, but everyone else did. This is a cross between a cookie and a biscuit, but it’s delicious! I followed the recipe exactly. (I’m a cooker, not a baker.) I would totally make them again!
They are pleasant but nothing to write home about. I would pick a different recipe next time.
more like muffin tops than cookies
So I just made these cookies tonight, I’m taking my last batch out of the oven now. These was amazing!!!!!! I added white chocolate chips to mine and lemon zest with a little squeeze of the juice and maybe a teaspoon of vanilla extract instead of lemon extract……
We left out the lemon. I added a pinch of sugar to the top of each cookie before cooking. I have made these half a dozen times and they seem to need a bit extra sweet. Everyone who has had one loves them!
Easy and Yummy !!!!