Butter Crisco Blueberry Cookies | Soft, Cake-Like & Makes 7 Dozen
Back in 1998, I needed to feed seven grandchildren and I had more blueberries than sense. I went looking for a cookie that stayed soft for days, used 2 cups of berries, and made ENOUGH.
What I ended up with is soft and cake-like.
Like a muffin top married a sugar cookie and had a blueberry baby.
👉 Everything I use to make these, in one click: Shop Nana's Blueberry Baking Essentials
Ingredients
1 cup Butter-Flavored Crisco
1½ cups granulated sugar
½ cup light brown sugar (packed)
2 large eggs (room temperature)
2 tsp vanilla extract
½ tsp almond extract
3½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups fresh blueberries
1 cup white chocolate chips (optional)
2 Tbsp flour (for tossing berries)
Instructions
Preheat oven to 375°F. Line baking sheets with parchment.
Use hand mixer to beat Crisco and sugars until fluffy. Add eggs and extracts.
Whisk dry ingredients separately, then combine with the wet mix.
Toss blueberries with 2 Tbsp flour. Fold into dough along with the chocolate chips.
Scoop 1 Tbsp portions 2 inches apart. Bake 9-11 minutes.
Cool 5 minutes on the pan before transferring.
Yield: 7 dozen cookies Prep: 20 minutes | Bake: 10 minutes per batch
Nana's secret is that almond extract — don't you dare skip it.
Don't thaw your frozen berries if that's what you're using — toss them in frozen.
These cookies stay soft for 5 days, if they last that long.
Nana's Tips — Fix It Before You Bake Again
Purple streaks everywhere: You stirred too hard. Fold once, walk away. Frozen berries bleed less.
Cookies flat as communion wafers: Your Crisco was melted. Use room temp, not liquid. Or you overmixed.
Dry cookies: You baked 13 min. Pull at 9 min. They finish on the hot pan. Trust Nana.
Berries sank to the bottom: You forgot to toss them in flour. Nana forgets too. Eat 'em anyway.
Only got 4 dozen: Your scoop was too big. 1 Tbsp = 7 dozen. Ice cream scoop = 3 dozen.
How to Serve & Store
Serve it with: A cold glass of milk, or alongside a cup of coffee — these are sturdy enough to dunk without falling apart.
Store: Keep in an airtight container at room temperature. They'll stay soft for 5 days.
Freeze the dough: Scoop dough balls onto a sheet pan. Freeze 1 hour until solid. Dump into a gallon freezer bag, label, and bake straight from frozen — just add 2 minutes to the bake time.
Freeze baked cookies: Cool completely. Layer between wax paper in a container. Freeze up to 2 months. Thaw 10 minutes on the counter before eating.
Butter-Flavored Crisco was invented for recipes like this. Don't substitute all butter unless you like crispy cookies. Don't skip the almond extract unless you like boring cookies.
Nutrition Information — Estimated Per Cookie
Based on 84 cookies (7 dozen), made with white chocolate chips.
Estimated using USDA database — for precise tracking, use your preferred nutrition calculator with your exact brands.
Calories: ~95 kcal
Protein: 1g
Fat: 4g
Saturated Fat: 1.5g
Cholesterol: 5mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 8g
Sodium: ~60mg
This is a treat, cher — enjoy it as one!
For precise tracking, use your preferred nutrition calculator with your exact brands and portion sizes.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes — and you don't need to thaw them first. Toss them into the dough frozen, straight out of the bag, and coated in that 2 tablespoons of flour just like fresh berries. Frozen berries actually bleed less color into the dough than fresh ones do.
Why does the recipe call for almond extract if it's a blueberry cookie?
That's Nana's secret. A little almond extract alongside the vanilla rounds out the flavor and keeps these from tasting like a plain sugar cookie with berries dropped in. It's subtle — you won't taste "almond," you'll just notice the cookies taste better.
Can I make a smaller batch instead of 7 dozen?
Absolutely — the recipe halves or quarters easily since it's just basic ratios of Crisco, sugar, flour, and berries. Just keep the 1-tablespoon scoop size so your bake time stays accurate.
Why did my cookies turn out flat?
Your Crisco was too warm or melted going into the mix, or the dough got overmixed. Use room-temperature Crisco (not liquid) and stop mixing as soon as the ingredients come together.
Can I substitute regular butter for the Butter-Flavored Crisco?
You can, but expect a different result — butter will spread more and give you a crispier, thinner cookie instead of the soft, cake-like texture this recipe is built around. If soft and cake-like is what you're after, stick with the Crisco.
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