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“Drop cookies are easy to mix and quick to bake. This one is especially good because it uses fresh blueberries. I found it in: Cookies, A Cookie Lovers Collection, and have used it for many special occasions.”
READY IN:
25mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Spray cookie sheets with baking spray, lightly grease with shortening, or use parchment paper to prepare baking sheets.
  2. Toss the blueberries with 1 tablespoon of flour and set aside.
  3. With an electric mixer, cream the sugar and butter until light and fluffy, then beat in the egg, lemon peel and lemon juice.
  4. Combine the dry ingredients in a separate bowl then add to the creamed mixture on low speed. When a the flour mixture is blended and a soft dough forms, carefully fold in the blueberries so that they are not brused.
  5. Drop heaping teaspoonsful onto cookie sheet. Allow room for spreading. Bake 10-12 minute Check for doneness when cookies are browned around the egdes. Besure to cool on baking racks. I like to store them in tins or zip lock bags in the refrigerator and bring to room temperature before serving.

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