Blueberry Cookies Recipe (Drop Cookies)
This blueberry cookies recipe is a simple drop-cookies style bake with a lightly crisp edge and a soft center. You’ll chill the dough for a few hours, then scoop and bake—easy to portion and helps control spreading. Follow the ingredients and step-by-step how to make instructions to get about 48 cookies.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Mix the dry ingredients
Whisk the flour, baking powder, and salt in a bowl so everything is evenly combined.
Cream shortening and sugar
In a separate bowl, beat the vegetable shortening with the sugar for 2–3 minutes, until it looks lighter and fluffy.
Add egg, milk, and lemon zest
Beat in the egg just until blended. Add the milk and lemon zest, then mix briefly to combine.
Combine into a dough
Add the dry mixture in 2–3 additions. Stir with a spatula; stop as soon as the flour disappears to avoid overmixing.
Fold in blueberries
Gently fold in the blueberries. Try not to crush them so the dough doesn’t turn overly purple.
Chill the dough
Cover and refrigerate the dough for about 4 hours. This helps with shaping and keeps the cookies from spreading too fast.
Preheat and prep the pan
Heat the oven to 180°C (350°F). Line baking sheets with parchment paper.
Scoop and bake
Scoop the dough into small mounds, leaving space between each. Bake 12–15 minutes, until the edges are lightly golden.
Cool before serving
Let cookies sit on the tray for 5 minutes, then move to a wire rack to cool. Serve once warm or fully cooled.