Blueberry Shortcake Cookies

Blueberry Shortcake Cookies

Prep Time: 25 MINUTES

Serves: 3 DOZEN

Cook Time: 25 MINUTES

  • 2 cups blueberries (fresh or frozen)
  • 1 tsp fresh lemon juice
  • 1/2 cup sugar
  • 1 Tbsp sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 Tbsp unsalted butter (cold, cut into small pieces)
  • 1 cup Stonyfield Organic 0% Fat Blueberry Yogurt
  • extra sugar to dust the top of cookies
  1. Preheat oven to 375°.
  2. Combine blueberries, lemon and 2 tablespoons of sugar. Set aside.
  3. In a large bowl whisk together flour, baking powder, salt and remaining sugar.
  4. Cut in the butter until you have coarse crumbs. Stir in yogurt.
  5. Fold berry mixture into yogurt mixture.
  6. Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2' apart.
  7. Dust with sugar and bake for 20-25 minutes or until golden brown.
  8. Cool blueberry shortcake cookies on cookie rack.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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