Blueberry Shortcake Cookies

By Stonyfield

These simple, wholesome cookies make a great breakfast treat, snack or dessert. Try making them with fresh blueberries.

Ready In: 50 mins

Level: Easy

Prep: 25 mins

Cook: 25 mins

Yields: 3 Dozen Cookies


  • 2 c blueberries (fresh or frozen)
  • 1 t fresh lemon juice
  • 1/2 c sugar
  • 1 T sugar
  • 2 c flour
  • 2 t baking powder
  • 1/2 t kosher salt
  • 6 T unsalted butter (cold, cut into small pieces)
  • 1 c Stonyfield Organic Low Fat Blueberry Yogurt
  • extra sugar to dust the top of cookies
  • directions

    Step 1

    Preheat oven to 375°.

    Step 2

    Combine blueberries, lemon and 2 tablespoons of sugar. Set aside.

    Step 3

    In a large bowl whisk together flour, baking powder, salt and remaining sugar.

    Step 4

    Cut in the butter until you have coarse crumbs. Stir in yogurt.

    Step 5

    Fold berry mixture into yogurt mixture.

    Step 6

    Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2' apart.

    Step 7

    Dust with sugar and bake for 20-25 minutes or until golden brown.

    Step 8

    Cool on cookie rack.

    make it with yogurt instead!