Blueberry Drop Cookie Recipe

A childhood cookie made after we use to go wild blueberry picking in Upstate New York. We have so many recipes when it comes to fresh berries of all kinds, here is one of our favorites I am sharing and hope you and your families love it too!
There is a little part of me that says this is a little like a min muffin cookie, or a mini scone modern day, with the texture and flavors. They are not too sweet and great with tea, perfect for those who don't want loads of sugary sweet cookies. This is the wonderful alternative.

The kids loved them when they were little and still as adults, I almost forgot about this one, so here it goes!

During the red, white and blue holiday, it's fun to drizzle white frosting and red with blue sugar sprinkled on top, perfect for 4th of July!

Blueberry Drop Cookie Recipe

2 1/2 cups flour
2 teaspoons baking powder
pinch of salt and
1/4 teaspoon cinnamon
1 cup blueberries
1 stick butter room temperature
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 teaspoon almond flavoring
1 teaspoon lemon zest
1/2 cup milk

Heat oven to 375 degrees. Prepare a cookie sheet with either parchment paper or sprayed with cooking oil.

Beat the sugar and butter together until light around 2 minutes. Add all other ingredients except for the milk and blueberries, adding milk a little at a time until blended. Fold in the berries. Drop by tablespoons onto the cookie sheet and bake 12 to 15 minutes until set in the middle and edges begin to brown.

NOTE:
For frosting these all I do is mix powdered sugar and water to make a thick paste. I take a flat style knife to spread of the top while still warm and sprinkle with colored sugar.

claudia lamascolo author