Ingredients for Fresh Blueberry Drop Cookies
- 1 cup (2 sticks) softened margarine
- 1 ½ cups granulated sugar
- 2 large eggs
- Fresh Lemon Rind
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- Fresh Blueberries
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How to Make Fresh Blueberry Drop Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh blueberries.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
346g
Fat
60g
Carbs
56g
