Sunday, July 8, 2012

Saskatoon Cookies

I did a blog a little while ago about Saskatoon Pie and promised to post the recipe for my Saskatoon Cookies. they are!
If you don't have access to saskatoons you can use blueberries instead.
These are a soft, cake-like cookie that are best eaten within a day or two of making. They fresh berries can get a little soggy after a few days.
Cookies laying around after a day or two is not usually a problem at our house.
Cookies lasting for more than an hour out of the oven is more of a problem....

Saskatoon Cookies

1/2 cup butter, room temp
2/3 cup brown sugar
1 egg
1/4 cup light sour cream
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
pinch salt
1 cup saskatoons

Preheat oven to 350. Line a cookie sheet with parchment paper.
In a large bowl, cream together butter and brown sugar until creamy. Add egg and beat until combined. Beat in sour cream.
In a medium bowl, whisk together whole wheat flour, flour, baking powder, and salt.
Beat dry ingredients into wet ingredients until just combined. Gently fold in saskatoons.

Drop by the tablespoonful onto prepared cookie sheet (or use a small cookie scoop), about an inch apart.

Bake at 350 for 10 - 15 minutes. Tops should be light brown.
Remove from oven and let cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

I have made these with blueberries before and they are just as tasty.
If you do use blueberries - you may want to add a tsp of grated lemon peel just to increase the flavor a little. I find blueberries to be milder than saskatoons and need a little oomph.
Maybe that's just me....
I love how unusual these are with the fresh berries instead of dried. The only down side is that they don't store as well. After a day or so they get soggy.
Like I said above though.....that's not really ever an issue at our house.


  1. Wow, they're delicious!! Have you tried to make these with with cinnamon?

    1. I have actually! They are good with cinnamon BUT the cinnamon is a really strong flavor and tends to overpower the subtlety of the berries.