Blueberry Shortcake Cookies

Um, déjà vu much?

I know what you’re thinkin’ right about now… I bet you’re thinking that you’ve already seen this post, that green gingham plate, these shortcake cookies.

Well, you have! Kinda. Sorta.

I mean — do you ever make something — anything — and think to yourself, “Yeah, this is good… but I have an even better idea!” after it’s done?

That’s totally where I was at with those strawberry shortcake cookies that I posted a couple days ago!

As delicious and addictive as that first batch of cookies was, my brain was buzzing with inspiration about 10 seconds after biting into the first one.

Blueberries! With maple! Oh oh oh and cinnamon! So Canadian!

Okay — cinnamon actually originates from Indonesia or something, but nevermind!

Normally my do-overs don’t merit another post (my policy is to make a recipe until I get it right or don’t post it at all), but this new version these cookies is too good not to share… fo’ reals.

Blueberry Shortcake Cookies

*heavily adapted from Martha Stewart

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cold and cut into small cubes
  • 2/3 cup whip cream
  • 1/4 cup real maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups fresh blueberries

Directions

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.

In a small sauce pan over very low heat, combine the whip cream, maple syrup, and vanilla extract. Whisk until completely combined and set aside to cool.

In a large bowl, sift together the all-purpose flour, white sugar, baking powder, cinnamon, and salt.

Drop the cold butter cubes into the sifted flour mixture. Using your fingers, two knives, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Pour the maple whip cream over the crumbly flour mixture and stir with a spatula until the dough comes together.

Gently fold the blueberries into the batter, distributing evenly.

Scoop out 2-inch (4 cm) round dough balls and place on the prepared baking sheets, spacing about 1 & 1/2 inches (3 cm) apart.

Dust the tops with white sugar and bake for 30 minutes, until the edges are golden brown.

I like these blueberry shortcake cookies even better than the strawberry ones!

Adding just a touch of maple and cinnamon really brings out the flavour of blueberries, so these taste of these cookies is satisfyingly complex, while the middles are soft and the edges are slightly crunchy.

Like the strawberry shortcake cookies, these little blueberry morsels are easily veganized, thanks to fellow food blogger, Liz.

Break out the milk! Yum!

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8 thoughts on “Blueberry Shortcake Cookies

  1. Joanne says:

    They actually do look tastier than the strawberry ones!

  2. kennis says:

    these looks SO yummy!!!

    oh, cute plate 😉

  3. A Tablespoon of Liz says:

    YUM! I’ve never been one for blueberries, but when they’re in baked goods I just love them. These look so delicious and summery!

  4. Summer food made with nature’s favourite super-food–blueberries! Or, as I like to say, “Bluuueeeberriiieeezzzhhh! Ba ha ha ha ha ha ha ha!” (It’s an inside joke. Look up “Carol Channing” and “raspberries” to see what I’m talking about.)

  5. (On YouTube, that is.)

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