Fresh local blueberries are still a little while away here, but luckily my usual grocery spot had some really nice non-local ones recently. I’ve so been looking forward to berry season, so I just couldn’t resist.
These cookies are a bit of a breakfast-dessert hybrid. They’re almost biscuit-like, yet they’re sweet enough to work well for dessert. That’s baking versatility at its finest!
The addition of yogurt adds a nice flavor and helps make the cookies tender and moist. I opted for vanilla yogurt, as that’s what I always have in my refrigerator. Feel free to use plain yogurt or up the blueberry ante with blueberry yogurt.
Find more cookie recipes in the Recipe Index.
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Yield: about 20 cookies
Prep Time: 15 minutes
Cook Time: 25 minutes
Blueberry Shortcake Cookies are soft, sweet cookies made with yogurt and packed with fresh blueberries!
- 2 cups fresh or frozen blueberries
- 1 teaspoon fresh lemon juice
- 1/2 cup granulated sugar, divided into 2 tablespoons and 1/4 cup + 2 tablespoons
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 to 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup vanilla yogurt
- sanding sugar
- Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
- Combine the blueberries, lemon juice, and 2 tablespoons sugar. Set aside.
- Whisk together the flour, 1/4 cup + 2 tablespoons sugar, baking powder, lemon zest, and salt. Add the butter and mix using a pastry blender, a fork, or two knives. Mix until the mixture resembles coarse crumbs.
- Stir in the yogurt. (The dough will be thick.) Carefully fold the blueberry mixture into the dough.
- Drop the dough by 3 tablespoon portions onto the prepared baking sheets.* Place cookies about 2 inches apart.
- Sprinkle each cookie with sanding sugar.
- Bake 20 to 25 minutes, or until the cookies are golden brown. Cool on pans on a wire rack for 10 to 15 minutes. Then, transfer the cookies to a wire rack to cool completely.