Why You’ll Love This Recipe

Healthy Alternative: Using yogurt instead of butter makes these cookies lower in fat and calories.
Quick and Easy: These cookies come together in less than 30 minutes—perfect for a last-minute treat.
Perfect for Summer: The fresh blueberries bring a burst of flavor, making these cookies the perfect summer dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup Greek yogurt
1 large egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Swedish pearl sugar (optional for topping)

Directions

Preheat the Oven: Set your oven to 350°F (175°C).
Prepare Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together to remove any clumps.
Combine Wet Ingredients: In another bowl, whisk together the sugar, yogurt, egg, lemon zest, lemon juice, and vanilla extract until smooth.
Mix Together: Gradually add the dry ingredients into the wet mixture and stir until fully incorporated. The dough will be thick.
Add Blueberries: Gently fold in the blueberries to keep them whole.
Scoop Dough: Lightly grease two baking sheets and scoop out 2-tablespoon portions of dough. Space them about 1 inch apart.
Top with Pearl Sugar: If desired, sprinkle each cookie with a little Swedish pearl sugar for extra crunch.
Bake: Bake for 12 minutes, or until the cookies are lightly browned on top. Let them cool slightly on a rack.
Repeat: Repeat with the remaining dough as necessary.

Servings and Timing

Servings: 12-14 cookies
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes

Variations

Berry Swap: Use blackberries or chopped strawberries instead of blueberries.
Toppings: Skip the pearl sugar if you prefer a softer, less crunchy cookie.
Glaze: Drizzle with a lemon or vanilla glaze for an extra touch of sweetness.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days.
Freezing: Freeze the dough balls before baking for up to 3 months. Bake directly from frozen, adding 6-8 minutes to the baking time.

FAQs

Can I make these cookies without Greek yogurt?

Yes, you can use regular plain yogurt or sour cream as a substitute.

Can I prepare the dough in advance?

Yes, the dough can be stored in the fridge for up to 3 days before baking.

Can I use frozen blueberries?

Fresh blueberries work best, but frozen blueberries can be used if gently folded in.

Is it necessary to use pearl sugar?

No, pearl sugar is optional. It adds a crunchy texture, but the cookies are delicious without it.

How do I keep the cookies fluffy?

Be careful not to overmix the dough, as this can lead to denser cookies.

Can I make the dough and freeze it?

Yes, freeze the dough into balls and bake when you’re ready for fresh cookies.

Can I add nuts to the cookies?

Yes, chopped walnuts or almonds would make a great addition.

What if I don’t have lemon zest?

You can skip it, but the zest adds a fresh flavor that enhances the blueberries.

Can I use other types of flour?

You can substitute all-purpose flour with whole wheat flour for a healthier version, though the texture may differ slightly.

Can I make these cookies vegan?

To make them vegan, substitute the egg with a flax egg and use a dairy-free yogurt alternative.

Conclusion

These Blueberry Yogurt Cookies are the perfect treat to enjoy in the summer months. With a healthier twist and a burst of blueberry flavor, they’re sure to be a hit at your next gathering or as a daily snack. Enjoy the fluffy, light texture with the sweetness of fresh berries!

Blueberry Yogurt Cookies

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Author: Julia
Total Time: 25 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Blueberry Yogurt Cookies are light, fluffy, and bursting with fresh blueberries. Made with Greek yogurt instead of butter, these cookies offer a healthier twist, making them a perfect treat for summer. Ready in under 30 minutes, they’re a quick and easy way to enjoy a delicious and nutritious dessert.

Instructions

Preheat the Oven: Set the oven to 350°F (175°C).
Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix sugar, Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract until smooth.
Mix Together: Gradually add dry ingredients to the wet mixture and stir until fully combined. The dough will be thick.
Add Blueberries: Gently fold in blueberries to avoid crushing them.
Scoop Dough: Grease two baking sheets lightly and scoop out 2-tablespoon portions of dough, spacing them about 1 inch apart.
Top with Pearl Sugar: Optionally, sprinkle Swedish pearl sugar on top for extra crunch.
Bake: Bake for 12 minutes or until the cookies are lightly browned. Let them cool on a rack.
Repeat: Continue baking with the remaining dough as needed.

Notes

Berry Swap: Feel free to swap blueberries with blackberries or chopped strawberries.
Toppings: Skip the pearl sugar for a softer texture or drizzle with a glaze for extra sweetness.
Dough Prep: You can refrigerate the dough for up to 3 days before baking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American