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.
Ingredients
- 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)
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
