Blueberry Shortbread Cookies

Crystal and I like to gift baked goods. Whether it’s for the holidays, as a thank-you, or out of the blue. The tricky part is making something that will package, keep, and travel well, but these cookies make the cut! They’re a spin-off of matcha trees – different look and somewhat healthified. To note, the blueberry is more for color than for taste. Either way, these cookies are great for spring baking!

Blueberry Shortbread Cookies

Makes 50 1½-inch cookiesIMG_3936


  • 60 g confectioner’s sugar
  • 8 tbsp butter, room temp
  • 240 g flour
  • ⅓ cup blueberries
  • 3 large egg yolks
  • ¼ cup granulated sugar for coating


  1. Beat the confectioner’s sugar and butter together with an electric mixer till creamy.
  2. Add half the flour and mix on low; add the rest and mix till just combined.
  3. In a small saucepan, cook down and mash the blueberries; let cool. Mix the egg yolks and mashed blueberries into the flour mixture till the dough starts to come together.
  4. Pile the shaggy dough into a mound on a piece of plastic wrap and shape the dough into a disc. Wrap and refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F.
  6. Roll the dough out to ~½-inch thick. Use a 1½-inch cookie cutter to cut cookies into your desired shape. Coat the tops and bottoms with granulated sugar. Gather the scraps and repeat till all the dough is in cookie-cutter form.
  7. Bake the cookies for 13 min or till the bottoms are slightly golden.


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