Shortbread cookies with a purple drizzle on a stack of white plates on top of a wooden cutting board, surrounded by bowls of blueberries and maqui powder, with a package of Navitas Organics Maqui Powder visible.

Maqui Berry Shortbread Cookies

These decadent cookies are a vibrant twist on a classic favorite—featuring buttery, melt-in-your-mouth shortbread drizzled with a silky maqui berry glaze made with organic maqui powder. Rich in antioxidants and bursting with bold berry flavor, they strike the perfect balance between indulgent sweetness and feel-good nourishment.

INGREDIENTS

Maqui Berry Shortbread:
½ cup monk fruit sweetener
1 cup unsalted butter, room temp.
½ tsp. kosher salt
½ tsp. vanilla extract
1 large egg
2½ cups all-purpose flour
1 tsp. Navitas Organics Maqui Powder
¼ cup freeze-dried blueberries, crushed
Maqui Icing:
1 cup organic powdered sugar
1½ Tbsp. lemon juice
1 Tbsp. almond milk
1 Tbsp. Navitas Organics Maqui Powder

DIRECTIONS

Maqui Berry Shortbread:

Combine butter, sweetener and salt in a bowl and mix until smooth. Add egg and vanilla extract, and mix dough until egg is thoroughly combined.
In a separate bowl, combine maqui powder with flour, add to dough mixture and mix until fully combined and dough remains soft with crumbly texture.
Fold in freeze-dried blueberries until incorporated into dough, then transfer dough to a lightly floured surface.
Shape dough into rectangle and lightly sprinkle flour on top. Roll dough out to a ¼-inch thick slab, then cut out cookies using a cookie cutter.
Arrange cookies on parchment-lined baking sheet and refrigerate for at least 20 minutes.
While dough is chilling, preheat oven to 300° F and line a half baking sheet with parchment paper.
Bake cookies for 20-25 minutes, then let cool on sheet before transferring to cooling rack.

Maqui Icing:

Combine all icing ingredients in medium bowl and mix well.

Drizzle on cooled cookies and enjoy!

Makes 12 cookies

Submitted by Alyssa Barcena | Alyssa Barcena Photography
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Image of Maqui Berry Shortbread Cookies

Maqui Berry Shortbread Cookies

Alyssa Barcena | Alyssa Barcena Photography

Servings

12 cookies

These decadent cookies are a vibrant twist on a classic favorite—featuring buttery, melt-in-your-mouth shortbread drizzled with a silky maqui berry glaze made with organic maqui powder. Rich in antioxidants and bursting with bold berry flavor, they strike the perfect balance between indulgent sweetness and feel-good nourishment.

Ingredients

    Maqui Berry Shortbread:

  • ½ cup monk fruit sweetener
  • 1 cup unsalted butter, room temp.
  • ½ tsp. kosher salt
  • ½ tsp. vanilla extract
  • 1 large egg
  • 2½ cups all-purpose flour
  • 1 tsp. Navitas Organics Maqui Powder
  • ¼ cup freeze-dried blueberries, crushed

    • Maqui Icing:

  • 1 cup organic powdered sugar
  • 1½ Tbsp. lemon juice
  • 1 Tbsp. almond milk
  • 1 Tbsp. Navitas Organics Maqui Powder
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Directions

    Maqui Berry Shortbread:

    1. Combine butter, sweetener and salt in a bowl and mix until smooth. Add egg and vanilla extract, and mix dough until egg is thoroughly combined.
    2. In a separate bowl, combine maqui powder with flour, add to dough mixture and mix until fully combined and dough remains soft with crumbly texture.
    3. Fold in freeze-dried blueberries until incorporated into dough, then transfer dough to a lightly floured surface.
    4. Shape dough into rectangle and lightly sprinkle flour on top. Roll dough out to a ¼-inch thick slab, then cut out cookies using a cookie cutter.
    5. Arrange cookies on parchment-lined baking sheet and refrigerate for at least 20 minutes.
    6. While dough is chilling, preheat oven to 300° F and line a half baking sheet with parchment paper.
    7. Bake cookies for 20-25 minutes, then let cool on sheet before transferring to cooling rack.

    Maqui Icing:

    1. Combine all icing ingredients in medium bowl and mix well.
    2. Drizzle on cooled cookies and enjoy!
    Servings: 12 cookies
    Submitted by:

    Alyssa Barcena | Alyssa Barcena Photography