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Blueberry Almond Snickerdoodles

"My nine-year old grandson and his friends went nuts for these great cookies," said Pamela Shank from Parkersburg, West Virginia. "Almonds and blueberries taste great together and give this cookie an updated twist."
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 1-1/4 dozen


  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped almonds
  • 1/4 cup dried blueberries
  • 1/2 teaspoon ground cinnamon
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1 to 2 teaspoons 2% milk


  • In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries.
  • In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray.
  • Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container.
Nutrition Facts
1 each: 109 calories, 5g fat (2g saturated fat), 18mg cholesterol, 56mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Average Rating:
  • muffbear74
    Sep 16, 2017

    Did anyone else have a problem of the dough being sticky and hard to handle? I added a little more flour and it helped, but it was still sticky. Cookies tasted fine, nowever.

  • fnstlug
    Jun 14, 2013

    No comment left

  • lilydidom
    May 11, 2013

    No comment left

  • tamarachronister
    Nov 15, 2012

    The best! I quadrupled this recipe and made only minor changes. Didn't have almonds, so I used hazelnuts. I also didn't read the directions all the way thru first and added the cinnamon to the cookie dough. So to make up for that, I dipped a glass in sugar and flattened each cookie and didn't use the icing. I use sugar in the raw and turkey eggs for all cookie recipes and it makes them all so light and crisp. This recipe is definitely a keeper, even with the mistake! I used dried cranberries infused with bluebery juice, because the dried blueberries were loaded with preservatives ... at least what was available at my market. Thank you Pamela, your recipe is now in my personal recipe book.

  • bakergirlmd
    Jul 7, 2011

    This is a good recipe, and various dried fruits (apricots, cranberries, etc.) can be substituted for the blueberries if you prefer not to use fresh. You can also use other types of nuts (pecans or walnuts) to change up the flavor, as not everyone likes almonds.

  • InteriorsPlus
    Jul 6, 2011

    You can get dried blueberries & other dried fruits from or just google dried blueberries. I love their dried strawberries. I'm making these cookies today for the first time for a 'girl trip' this weekend.

  • mbranch
    Jun 16, 2010

    I loved these cookies! Very soft. I did not frost them

  • geddie4
    Aug 17, 2009

    Costco sells large bags of dried blueberries -- great!

  • mary therese
    Jul 17, 2009

    As blueberries do not abound where I live, would it hurt if I use dried fruits like apricots, raisins or prunes? Can I use Marciano cherries, as another option?

  • paprwght44
    Apr 6, 2009

    I would think you could, but keep in mind the cookies may be a lot more moist than the original recipe.