Berry Shortcake Cornmeal Cookies

Berry Shortcake Cornmeal Cookies are the perfect summer treat. They are colourful, light, and full of the refreshing flavour of berries. Serve a unique treat to friends and family at your next backyard BBQ, or make them ahead of time and assemble as desired for the perfect weeknight dessert.

Berry Shortcake Cornmeal Cookies

Have you ever used cornmeal in dessert? I have been baking for years, and this was a first for me. I was skeptical about the recipe, but I had the ingredients, and I had time. The promise of a cookie that would wow my family and friends made it worth pursuing  The results are nothing short of impressive. My opinion about baking with cornmeal has been swayed!

My favorite part of these Berry Shortcake Cornmeal Cookies is the delicious crunch the cornmeal adds to the texture of the cookies. With that in mind, store the cookies assembled for no more than 2 days in the fridge for maximum crispness. 

As these cookies have a star shape to the center, they are perfect for serving at your Canada Day parties. Save the stars as you cut them out and bake them too! They are perfect for adding to the dessert table for a lighter treat for anyone who wants one. 

Make with fresh strawberries and blueberries if possible. If you care to, you can add in some liquor for a decadent adult indulgence. But that is totally optional! No matter when you serve these delightful cookies, I am sure you are going to love them! 

Berry Shortcake Cornmeal Cookies

Berry Shortcake Cornmeal Cookies Recipe

Ingredients

  • 1 cup butter (unsalted, softened)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup cornmeal
  • 1/2 tsp salt
  • 1 cup strawberries
  • 1 cup blueberries
  • 2 tbsp sugar
  • 4 oz cream cheese
  • 1 tsp lemon juice
  • 1 cup heavy cream

Servings: 6-8 Cookies
Prep Time: 25 minutes
Cook Time: 30 minutes
Refrigeration Time: 60 minutes
Total Time: 1 hour 55 minutes

Instructions

1. Use an electric mixer or stand mixer to beat the butter and 1/2 cup of powdered sugar together until it’s light and fluffy; about 4 minutes.

2. Beat in 1/2 tsp of vanilla extract.

3. In a medium mixing bowl, whisk the flour, cornmeal, and salt together.

4. Gradually add the flour mixture to the butter mixture, beating at a low speed until combined.

5. Roll the dough out onto a lightly floured surface and use your hands to lightly knead it into a ball then divide the dough in half.

6. Flatten each piece of dough slightly into disks, and wrap in beeswax or saran wrap.

7. Refrigerate the dough for at least one hour.

8. When ready to bake, preheat the oven to 350F.

9. Roll one disk of dough out on a lightly floured work surface until about 1/4″ thick.

10. Prepare the berries by adding them in a small mixing bowl with the sugar.

11. Place this in the refrigerator while you bake the cookies.

Berry Shor

12. Use a large 4-inch cutter to cut 4 round cookies out of the dough.

13. Re-roll the dough to get at least one more cookie. I was able to get two more!

14. Cut a star from the centre of each cookie (If you have a cookie cutter, use that. If not, use a sharp knife to cut a star out by hand)

15. Carefully move the cookies to a baking sheet.

16. Bake for about 12-14 minutes, until they are lightly golden.

17. While those bake, roll out the second piece of dough and cut 4-inch circles again (do NOT cut stars out of these cookies as they will be the bottom of the shortcakes).

18. Let the cookies cool for about 5 minutes before moving to a wire rack to complete the cooling.

19. Bake the second batch of cookies.

20. While the cookies cool, prepare the filling by mixing the cream cheese, 1/4 cup of powdered sugar, and 1/2 tsp of vanilla in a medium bowl until creamy and smooth.

Berry Shortcake Cornmeal Cookies

21. In a separate medium mixing bowl, whisk the heavy cream on medium-high until soft peaks form.

22. Mix 1/4 of the cream into the cream cheese mixture.

23. Gently fold the rest of the whipped cream into the cream cheese filling until combined.

Berry Shortcake Cornmeal Cookies

24. Once the cookies are completely cool, assemble them by putting about 1/4 cup of the filling mixture onto each circle cookie WITHOUT a star cutout.

25. Carefully layer some of the fruit on top of the filling where the star-cut will be and close with a star-cut cookie.

Berry Shortcake Cornmeal Cookies

26. Add a few more pieces of fruit to the top if desired.

27. Dust with powdered sugar before serving.

I hope you enjoyed my Berry Shortcake Cornmeal Cookies Recipe as much as I did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other recipes!

Berry Shortcake Cornmeal Cookies
Berry Shortcake Cornmeal Cookies
Prep Time
25 mins
Cook Time
30 mins
Refrigeration
1 hr
Total Time
1 hr 55 mins
 
Course: Dessert
Cuisine: American, Canadian
Keyword: berry, cookies, cornmeal
Servings: 8 cookies
Ingredients
  • 1 cup butter unsalted, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup cornmeal
  • 1/2 tsp salt
  • 1 cup strawberries
  • 1 cup blueberries
  • 2 tbsp sugar
  • 4 oz cream cheese
  • 1 tsp lemon juice
  • 1 cup heavy cream
Instructions
  1. Use an electric mixer or stand mixer to beat the butter and 1/2 cup of powdered sugar together until it’s light and fluffy, about 4 minutes
  2. Beat in 1/2 tsp of vanilla extract
  3. In a medium mixing bowl, whisk the flour, cornmeal, and salt together
  4. Gradually add the flour mixture to the butter mixture, beating at a low speed until combined.
  5. Roll the dough out onto a lightly floured surface and use your hands to lightly knead it into a ball then divide the dough in half
  6. Flatten each piece of dough slightly into disks, and wrap in beeswax or saran wrap
  7. Refrigerate the dough for at least one hour
  8. When ready to bake, preheat the oven to 350F
  9. Roll one disk of dough out on a lightly floured work surface until about 1/4″ thick
  10. Prepare the berries by adding them in a small mixing bowl with the sugar
  11. Place this in the refrigerator while you bake the cookies
  12. Use a large 4-inch cutter to cut 4 round cookies out of the dough
  13. Re-roll the dough to get at least one more cookie, I was able to get two more
  14. Cut a star from the centre of each cookie (If you have a cookie cutter, use that. If not, use a sharp knife to cut a star out by hand)
  15. Carefully move the cookies to a baking sheet
  16. Bake for about 12-14 minutes, until they are lightly golden
  17. While those bake, roll out the second piece of dough and cut 4-inch circles again (do NOT cut stars out of these cookies as they will be the bottom of the shortcakes)
  18. Let the cookies cool for about 5 minutes before moving to a wire rack to complete the cooling
  19. Bake the second batch of cookies
  20. While the cookies cool, prepare the filling by mixing the cream cheese, 1/4 cup of powdered sugar, and 1/2 tsp of vanilla in a medium bowl until creamy and smooth
  21. In a separate medium mixing bowl, whisk the heavy cream on medium-high until soft peaks form
  22. Mix 1/4 of the cream into the cream cheese mixture
  23. Gently fold the rest of the whipped cream into the cream cheese filling until combined
  24. Once the cookies are completely cool, assemble them by putting about 1/4 cup of the filling mixture onto each circle cookie WITHOUT a star cutout
  25. Carefully layer some of the fruit on top of the filling and close with a star-cut cookie
  26. Add a few more pieces of fruit to the top if desired
  27. Dust with powdered sugar before serving

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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