Blueberry Lemon Drops... The Very Best Cookie

This recipe is one that I have been wanting to share on here for a long time.  My mom passed the recipe along to me back in 2009 and it is probably my favorite cookie recipe ever.  Yes, ever.

They are slightly crisp on the outside and chewy on the inside, almost cake-like, but somehow they’re not too heavy or rich.  Trust me when I say that you will love them.

Buy It

2 cups + 1 Tbsp. all-purpose flour

1 cup fresh blueberries

1 cup sugar

1/2 cup butter or margarine, softened

1 egg

1 tsp. lemon zest

1 Tbsp. fresh lemon juice

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Make It

1.    Preheat oven to 375 degrees.

2.    Lightly grease cookie sheets and set aside.

3.    In a small mixing bowl, combine 1 Tbsp. flour and blueberries.  Toss to coat and set aside.

4.    In large mixing bowl, combine sugar, butter, egg, lemon zest, and lemon juice.  Beat at medium with mixer until light and fluffy.

5.    Add remaining 2 cups of flour, baking powder, baking soda, and salt.  Beat on low until soft dough forms.

6.    Gently fold in blueberries.

7.    Drop dough by heaping teaspoons onto cookie sheets.

8.    Bake 11-13 minutes or until edges are golden brown.  FYI… that is what the original recipe says, but I usually have to bake mine for 15-16 minutes. 

This recipe makes 24 cookies.  And you will want to eat all 24 in one sitting.  Let me know what you think if you try them! 

*Linking up with Jessi's Design and Going the Distance for What's Hap-"Pinning" Wednesday.