Oven-Baked Greek Yogurt Blueberry Shortbread Cookies — without condensed milk

If your cookie craving calls for buttery melt-in-your-mouth bites that still feel fresh and light, these Greek yogurt blueberry shortbread cookies are for you. The dough blends real butter with tangy Greek yogurt for a soft, tender crumb that stays rich without being heavy. You’ll bake a batch that’s crisp at the edges and delicate in the center, dotted with bright pops of blueberry. And yes, they’re Oven-Baked Greek Yogurt Blueberry Shortbread Cookies — without condensed milk, so the ingredient list stays simple and pantry-friendly.

Shortbread is classic for a reason. It’s quick, dependable, and deeply satisfying with tea or coffee. Here we keep the soul of shortbread—minimal mixing and clean flavors—but swap a portion of butter for Greek yogurt. The result is a cookie that holds its shape, bakes evenly, and tastes bright. Freeze-dried blueberries fold in with no sogginess, while a tiny touch of lemon lifts the fruit. If you prefer fresh wild blueberries, you can use them too with a quick toss in flour.

Looking for more bakes to try next? Add these to your list: Lemon Blueberry Muffins, our well-tested Banana Bread Muffins, or bookmark the handy Kitchen Conversions guide. For make-ahead mornings, see Freezer-Friendly Bakes.

Why You’ll Love It

• Butter + yogurt balance: buttery flavor with a lighter, tender bite.
• Blueberry in every nibble: freeze-dried berries distribute well and won’t weep.
• Simple pantry list: no condensed milk or hard-to-find ingredients.
• Quick bake: dough comes together fast—no overnight chill.
• Flexible: fresh berries or a yogurt-lemon drizzle both work.

Oven-Baked Greek Yogurt Blueberry Shortbread Cookies — without condensed milk

This section anchors the exact recipe name for easy searching and clarity. You’ll find step-by-step instructions below, plus expert tips for using either freeze-dried or fresh blueberries with consistent, crumbly-tender results.

Ingredients

• 2 cups (240 g) all-purpose flour
  Substitute: Use a quality 1:1 gluten-free baking flour (with xanthan gum) for a GF version.
• 1/4 cup (30 g) cornstarch (for a tender, meltaway crumb)
  Swap: Rice flour or potato starch in the same amount also works.
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
  Dairy-free: Plant-based baking butter works; choose one with 80%+ fat.
• 1/2 cup (100 g) granulated sugar
  Alternative: Coconut sugar yields a deeper, caramel note and slightly darker color.
• 1/4 cup (30 g) powdered sugar (silky texture)
• 1/3 cup (80 g) plain whole-milk Greek yogurt, room temperature
  Notes: Whole-milk is best. For dairy-free, use a thick coconut yogurt.
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest (brightens the berries)
• 3/4 cup (60 g) freeze-dried blueberries, lightly crushed
  Option: 3/4 cup fresh wild blueberries, well dried; toss with 1 teaspoon flour before folding in.
• 2 tablespoons turbinado sugar, for sparkling tops (optional)
• Optional Yogurt Lemon Drizzle: 1/3 cup powdered sugar + 1–2 tablespoons Greek yogurt + 1 teaspoon lemon juice

Step-by-Step Instructions

1. Heat your oven to 325°F (165°C). Line two rimmed baking sheets with parchment. The moderate heat keeps the cookies pale and tender.
2. Whisk flour, cornstarch, and salt in a medium bowl. This evenly distributes the starch for a meltaway crumb.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar on medium speed for 1–2 minutes until creamy and cohesive. Avoid whipping in too much air, which can cause spreading.
4. Add the Greek yogurt, vanilla, and lemon zest. Beat until smooth. Scrape down the bowl. The yogurt adds moisture and a gentle tang.
5. Tip the dry mixture into the bowl. Mix on low just until a soft dough forms and no dry pockets remain. Overmixing toughens cookies.
6. Fold in the blueberries. If using fresh wild blueberries, toss them with 1 teaspoon flour to reduce streaking, then fold in gently to keep whole.
7. If the dough seems sticky, chill for 10–15 minutes. Scoop 1-tablespoon portions (about 20 g), roll into balls, and set them 2 inches apart on the sheets.
8. Press each ball to about 1/2 inch thick with the bottom of a glass or measuring cup. Sprinkle with turbinado sugar for sparkle and crunch, if you like.
9. Bake 12–15 minutes, rotating the pans halfway through. You’re looking for set edges and a matte top; only the slightest hint of color is ideal.
10. Cool on the sheet for 5 minutes to set the crumb, then move to a wire rack to cool completely.
11. Optional drizzle: Whisk powdered sugar with 1–2 tablespoons Greek yogurt and a teaspoon of lemon juice until thick but pourable. Drizzle over cooled cookies and let set for 10–15 minutes.
12. Enjoy now or store as directed below.

Expert Tips

• Why freeze-dried? Freeze-dried blueberries deliver even distribution and color without extra moisture. They also keep the crumb crisp at the edges.
• Fresh berry option: Use small wild blueberries for best structure. Pat very dry and toss with a little flour. Expect a bit more color streaking; it’s pretty.
• Minimize spread: Cream butter and sugars only until combined and smooth—no extra fluff. If the dough warms, a brief chill keeps shapes tidy.
• Doneness cues: Shortbread is pale when done. Look for set edges, a matte top, and a faint golden ring on the bottom only.
• Measure by weight: For consistent texture, weigh flour. See this helpful reference from King Arthur Baking.
• Batch and freeze: Portion dough balls, flatten, then freeze on a sheet. Once firm, bag them. Bake from frozen, adding 1–2 minutes. Learn more tips here: Food Network: How to Freeze Cookie Dough.
• Yogurt matters: Use thick, whole-milk Greek yogurt so the dough isn’t too wet. If yours is thin, spoon it onto a paper towel for 10 minutes to drain.
• Citrus boost: Lemon zest brightens blueberry notes; orange zest gives a softer, floral finish.

Storage

• Room temperature: Store in an airtight tin for up to 4 days. Layer with parchment if glazed.
• Refrigerator: Up to 1 week for extra freshness. Bring to room temp before serving for best texture.
• Freeze, baked: Up to 2 months. Thaw at room temp 30 minutes. Refresh in a 300°F (150°C) oven for 3–4 minutes.
• Freeze, unbaked: Portion, flatten, and freeze on a tray. Transfer to a freezer bag for up to 2 months; bake from frozen, adding 1–2 minutes.
• Food safety guidance: see general tips from the USDA.

Variations

• Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum and add 1 extra tablespoon cornstarch. Chill dough 15 minutes before baking.
• Dairy-Free: Swap butter for plant-based baking butter and Greek yogurt for thick coconut yogurt. Add a pinch more salt to balance sweetness.
• Vegan: Use the dairy-free swaps above; the base recipe is egg-free. Check that your sugars are vegan-friendly.
• Refined-Sugar-Light: Replace granulated sugar with coconut sugar and keep the powdered sugar minimal or skip the drizzle. Note: color will be deeper and flavor more caramel-like.
• Lemon Poppy: Add 1 teaspoon poppy seeds and increase lemon zest to 2 teaspoons. Keep bake time the same.
• Almond Twist: Swap vanilla for 1/2 teaspoon almond extract and fold in 1/4 cup sliced almonds with the blueberries.
• White Chocolate: Fold in 1/2 cup mini white chocolate chips for a creamy-sweet contrast.

FAQ

Can I use fresh blueberries?

Yes. Choose small wild blueberries, pat them very dry, and toss with a teaspoon of flour to limit bleeding. Fold in gently to keep the berries whole.

Do I have to chill the dough?

Often, no. If your kitchen is warm or the dough feels sticky, a short 10–15 minute chill helps the cookies hold their shape.

Can I make Oven-Baked Greek Yogurt Blueberry Shortbread Cookies — without condensed milk ahead?

Absolutely. Portion and flatten the dough, freeze on a tray, then store in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

Why both granulated and powdered sugar?

Granulated sugar keeps structure, while powdered sugar adds a tender, meltaway texture. The combo gives shortbread that classic crumb.

My cookies browned a lot—what went wrong?

The oven may run hot or the rack was too low. Bake at 325°F (165°C) on the middle rack and pull them when the tops look matte with only a hint of color.

How do I measure flour for the right texture?

Weigh it if you can. Otherwise, fluff the flour, spoon into the cup, and level. Too much flour makes dry cookies; too little can cause spreading.

Call to Action

If you bake these, leave a comment with your tips, rate the recipe, and save it for later. Share a photo and tag your blueberry shortbread moment—we love seeing your bakes!

Craving more cozy bakes after these Oven-Baked Greek Yogurt Blueberry Shortbread Cookies — without condensed milk? Browse our Bakery Muffins and keep the oven warm.