Blueberry Shortcake Cookies are soft, sweet cookies made with yogurt and packed with fresh blueberries! - Bake or Break

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!

Blueberry Shortcake Cookies are soft, sweet cookies made with yogurt and packed with fresh blueberries! - Bake or Break

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

Directions:

  1. Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
  2. Combine the blueberries, lemon juice, and 2 tablespoons sugar. Set aside.
  3. 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.
  4. Stir in the yogurt. (The dough will be thick.) Carefully fold the blueberry mixture into the dough.
  5. Drop the dough by 3 tablespoon portions onto the prepared baking sheets.* Place cookies about 2 inches apart.
  6. Sprinkle each cookie with sanding sugar.
  7. 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.

Notes:

*If you have a 3-tablespoon scoop, this is the time to use it!

Recipe slightly adapted from Stonyfield.

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    13 Comments on “Blueberry Shortcake Cookies”

  1. Thanks for the yummy looking recipe and the great giveaway!

  2. I love blueberries! The blueberry shortcakes look delicious!

  3. The peony is gorgeous. I also really liked the hazelwood!

  4. These cookies look so good. I know that these could easily become a quick favorite that would be made over and over again. Going to go get some blueberries ASAP!

  5. I want to dunk these in my morning coffee!!

  6. The blueberry shortcakes look delicious, it would look so yummy on the pretty platter

  7. omgggg.these look amazing.trying tomorrow!thanks for all the great recipes♥♥♥

  8. Hi. Might seem like an obvious question but if using frozen blueberries, should they be defrosted first?

  9. Wondering if plain yogurt & a little vanilla extract would work…

  10. Should these be stored in the fridge?

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