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Sweets & Treats Delicious Newsletter

You are here: Home / Dessert / Blueberry Shortcake Cookies

Blueberry Shortcake Cookies

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 19, 2016 by Hugs & Cookies xoxo 6 Comments

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My family and I went out for a beautiful lunch overlooking the water. The waiter brought us the breadbasket containing the usual culprits: crusty warm bread, sweet croissants and corn muffins. But there on the side was the most unusual addition. It appeared to be a mini blueberry scone with a powdered sugar glaze served with jam on the side. I could not resist trying this little delight. I would just have one bite to try it out. Well, 2 scones later and they were all gone! So delicious that I had to come home and recreate this amazing treat. It took a couple of tries but the recipe below reminded me exactly of those amazing blueberry scones! Serve these up for breakfast, brunch or an afternoon tea! Whenever you choose to serve them, I guarantee they will be gone in a heartbeat!

blueberry shortcake cookieblueberry shortcake cookies glazeblueberry shortcake cookies glazed

You’ll Need:

Mixer

Cookie Sheets

Parchment Paper

Print
Blueberry Shortcake Cookies
 
Ingredients
  • 1 cup frozen blueberriesl
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 2 cups flour (Pillsbury)
  • ¾ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 8 Tablespoons cold salted butter, cut in pieces
  • 1 egg yolk
  • 2 teaspoons vanilla
  • ½ cup buttermilk plus 2 Tablespoons buttermilk
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat your oven to 375 degrees.
  2. Line two cookies sheets with parchment paper.
  3. In a bowl, mix the blueberries, 2 T. sugar and corn starch. Let sit.
  4. In a mixer bowl, combine flour, sugar, baking powder, baking soda and salt.
  5. On low, add butter until they are the size of peas.
  6. To this add the yolk, buttermilk and vanilla mix just till combined.
  7. Carefully fold in the blueberries.
  8. Scoop 2 T. batter per cookie onto sheets and bake 15-18 minutes.
  9. Cool and ice.
  10. Make icing by mixing the powdered sugar and milk until smooth.
  11. Pour into a pasty bag and pipe!
3.2.2807

Adapted from Joy The Baker

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Filed Under: Cookies, Dessert Tagged With: blueberry

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Carolle says

    September 20, 2016 at 6:53 pm

    Look great but are the Gluten free??

    Reply
    • Hugs & Cookies xoxo says

      September 25, 2016 at 8:40 am

      no these are not unless you sub gf flour

      Reply
  2. Jan says

    September 30, 2016 at 9:09 pm

    On Your Blueberries short cake cookies at the part it says fold in the strawberries on line #7!
    Is the blueberries and Strawberries shortcake the same?

    Reply
    • Hugs & Cookies xoxo says

      September 30, 2016 at 10:28 pm

      oooh thank u!!! same recipe, just different fruit!!!

      Reply
  3. Bonnie says

    November 6, 2016 at 8:36 am

    Can these blueberry shortcake cookies be made with almond milk vs regular milk and buttermilk for those of us who are lactose intolerant?

    Reply
    • Hugs & Cookies xoxo says

      November 8, 2016 at 7:02 pm

      Hmm I have not tried!

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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