Blueberry Drop Cookies

Just a great recipe!!

I went by the recipe & wish I had doubled it as they were so great.I will make them again. I am sorry I did use butter in mine instead of the shortening.I also used vanilla flavoring instead of almond & forgot the lemon zest. Oh well at 88yrs they were still yummy. I used some of my frozen berries I had put up.

I loved them. But if you don’t use enough blueberries there will only be one and it’ll be in the middle.

Perhaps it was because I had to replace the shortening with butter, but this cookies are just too soft. Even if left them in the oven for ages they crumble really easily. The taste is okay.

I set a timer for like 13 mins and they were perfect just let it finish cooking on the pan and ur set! I’m only 12 and they were super easy.

An amazing recipe, thank you! I did use vanilla extract instead of almond extract, just my family’s preference, and that was the only change. Loved the taste of the blueberries plus the crunchy outside soft inside texture.

I made these with my delicious mulberries! I chopped some of the bigger ones so that there was a good ratio of berry to batter in the finished product. After reading the reviews, I used vanilla (I love) & just a bit of almond extract. I also used a little less milk so they wouldn’t be runny, & added pecans, because, why not? They are more like a cake cookie & were quite tasty-definitely a keeper!

Loved these cookies! They were like a blueberry muffin in cookie form. I added vanilla extract and cinnamon and they were delicious

Delicious! My husband loves soft cookies and blueberries so this was an all around winner. Because I did not have the lemon zest I decided to go with JanD suggestions of 1/4 tsp lemon extract and 3/4 vanilla with no almond. It was a perfect combination. Next time I might try some almond. But not sure since this was so good as it was.

Yummy, but I’m taking off one star because the directions aren’t clear. It says to “cream the shortening, sugar, egg, milk, almond extract and lemon zest.” OK, I know I should have read ahead, but I did that step before I read the next one–“Mix well after the addition of each ingredient.” Oops, too late! Anyway, they still came out well, even though I creamed everything together and forgot the milk. I would reduce the sugar next time since they were a bit on the sweet side. As others suggested, I used 1/2 tsp almond extract and 1/2 tsp vanilla. I also made the cookies using a rounded tbsp.

I think it was fabulous it had th really good zest to it from the lemon too.

These are very good cookies. I didn’t have any almond extract so I used butter flavor extract. Don’t be scared to bake these at 375. I was but they turned out great.

These are very good cookies. I didn’t have any almond extract so I used butter flavor extract. Don’t be scared to bake these at 375. I was but they turned out great.

These taste amazing! The dough is a little difficult to work with if you’re using big juicy blueberries, but beyond that they’re really easy.

After reading reviews the only change I made was replacing half the almond extract with vanilla and a little less zest. These cooks held up well and were very pretty. Personally a little to bland for me and my family, I like a cookie with a little more sweetness but I may try this recipe again.

I make these cookies every summer with my grandma and she love them

Great cookies.

half vanilla half almond extract also rinsed and tossed Blueberries in a small amount of flour Didn’t refrigerate

Very good – used butter flavored shortening and instead of almond extract and lemon zest, just used vanilla. Subbed 1/4 cup of whole fat vanilla yogurt for milk and sprinkled a little sugar on top before baking. I did not have time to chill, but they were not very runny because of the yogurt instead of milk. They don’t look so pretty, the blueberries do burst and and the juice runs, but they are pretty tasty. Also floured the blueberries before mixing.

Will definitely make again!!

I made these cookies today and was quite pleased. I hate to admit that I made some substitutions only because they were what I had on hand. I used butter instead of margarine (personal preference), buttermilk only because I was out of regular (didn’t seem to make any difference), vanilla instead of almond (again personal preference) which didn’t seem to make any difference, and about 1-1/2 cups blueberries (which turned out to be a little too much). I used my small cookie scoop and got just a little over 4 doz. cookies. Crunchy on the outside and tender on the inside. Thirteen minutes in my oven was just right. My hubby really liked these cookies, and I thought they were quite good as well. Will definitely make them again some time