Blueberry Cookies Recipe (Drop Cookies)

Whisk the flour, baking powder, and salt in a bowl so everything is evenly combined.

In a separate bowl, beat the vegetable shortening with the sugar for 2–3 minutes, until it looks lighter and fluffy.

Beat in the egg just until blended. Add the milk and lemon zest, then mix briefly to combine.

Add the dry mixture in 2–3 additions. Stir with a spatula; stop as soon as the flour disappears to avoid overmixing.

Gently fold in the blueberries. Try not to crush them so the dough doesn’t turn overly purple.

Cover and refrigerate the dough for about 4 hours. This helps with shaping and keeps the cookies from spreading too fast.

Heat the oven to 180°C (350°F). Line baking sheets with parchment paper.

Scoop the dough into small mounds, leaving space between each. Bake 12–15 minutes, until the edges are lightly golden.

Let cookies sit on the tray for 5 minutes, then move to a wire rack to cool. Serve once warm or fully cooled.