Imagine biting into a cloud-soft, citrus-scented cookie bursting with juicy berries and a gentle tanginess—these Greek Yogurt Lemon Blueberry Cookies are my idea of pure sunshine in a bite! Each cookie is unbelievably moist and cakey thanks to creamy Greek yogurt, with bright lemon zest waking up your taste buds and plump blueberries adding cheerful pops of color. Whether you’re sneaking one with your morning coffee or finishing a summer meal on a sweet note, these cookies deliver homemade comfort and bakery-worthy flavor in every batch.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create a cookie that’s lighter yet satisfyingly soft, and every component truly matters. Here’s why each bit deserves its place in your Greek Yogurt Lemon Blueberry Cookies adventure:
- Unsalted Butter: Provides that classic rich cookie flavor and adds delicious tenderness to the crumb.
- Granulated Sugar: Delivers sweetness and helps the cookies achieve just the right amount of spread.
- Brown Sugar: Adds a touch of caramel-like depth and keeps the cookies moist.
- Plain Greek Yogurt: The secret ingredient for extra softness and a slight tang, making each bite wonderfully melt-in-your-mouth.
- Large Egg: Binds the dough and brings structure to your cookies.
- Lemon Zest: Packs in vibrant lemon aroma and flavor—don’t skip it for that irresistible citrus zing!
- Fresh Lemon Juice: Boosts the tartness and balances the sweetness.
- Vanilla Extract: Makes all the flavors sing in harmony.
- All-Purpose Flour: Gives the cookies their body and cakey texture.
- Baking Soda: Helps the cookies rise slightly, bringing lightness to every bite.
- Baking Powder: Teams up with baking soda for even better lift and softness.
- Salt: Enhances all the other flavors—never underestimate a pinch of salt!
- Fresh Blueberries: The star of the show—they burst in the oven, giving pockets of juicy sweetness. (Frozen blueberries work too, straight from the freezer for best results!)
How to Make Greek Yogurt Lemon Blueberry Cookies
Step 1: Prep Your Baking Sheets and Oven
Kick things off by preheating your oven to 350°F (175°C)—a temperature that ensures just the right amount of rise and golden edges. Line two baking sheets with parchment paper to keep your cookies from sticking and to make cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large bowl, use a mixer or sturdy spoon to beat together the unsalted butter, granulated sugar, and brown sugar. You’ll want to keep going until the mixture looks pale and fluffy—this step promises cookies that are light rather than dense.
Step 3: Mix in Greek Yogurt, Lemon, Egg, and Vanilla
Add the Greek yogurt, egg, lemon zest, fresh lemon juice, and vanilla extract to your creamed mixture. Beat until everything is seamlessly smooth—this combination is what gives Greek Yogurt Lemon Blueberry Cookies their signature moist, tangy, and aromatic charm.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This evenly distributes the leaveners and salt, ensuring you get perfectly textured cookies throughout the batch.
Step 5: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until no more flour streaks are visible. Overmixing can toughen the cookies, so be gentle—this is where their soft, cakey texture develops.
Step 6: Gently Fold in Blueberries
Carefully fold in the blueberries. If you’re using frozen, add them straight from the freezer to minimize color bleeding. The berries should be just mixed in—you don’t want a purple dough, just pops of blue throughout.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each cookie for spreading. Bake 10 to 12 minutes, or until the edges are lightly golden and the centers look set but still soft. The aroma at this stage is pure joy!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set their structure, then move them to a wire rack to cool completely. This quick patience rewards you with cookies that hold together beautifully but stay gorgeously tender.
How to Serve Greek Yogurt Lemon Blueberry Cookies
Garnishes
For a bakery-style finish, dust your Greek Yogurt Lemon Blueberry Cookies with a light sprinkle of powdered sugar or give them a drizzle of simple lemon glaze. Both options highlight the citrus notes and make for a stunning presentation.
Side Dishes
Pair these cookies with a cup of herbal tea, a glass of cold milk, or a scoop of vanilla ice cream for an extra-indulgent treat. Their soft crumb also makes them lovely alongside fresh fruit or atop Greek yogurt parfaits.
Creative Ways to Present
Make a cookie sandwich with a smear of lemon or blueberry jam between two cookies, or pile them high on a pretty cake stand for a summer brunch spread. For special occasions, wrap a few in cellophane with some ribbon for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Your Greek Yogurt Lemon Blueberry Cookies will stay soft and delicious stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh even longer, refrigerate the cookies for up to a week; they won’t dry out thanks to the yogurt!
Freezing
These cookies are perfect for freezing. Place fully cooled cookies in a single layer in an airtight container or freezer-safe bag. Layer with parchment paper if stacking. They can be frozen for up to 2 months, and thaw beautifully at room temperature.
Reheating
If you crave that just-baked warmth, pop a cookie in the microwave for 10–15 seconds. This revives their softness and makes the blueberries even more luscious. Straight from the fridge or freezer, allow a few minutes at room temp for best texture.
FAQs
Can I use frozen blueberries for these cookies?
Absolutely! If you use frozen blueberries, add them to the dough straight from the freezer. This helps keep their juice inside the berry, preventing the dough from turning purple and ensuring pops of blueberry flavor in every bite.
Can I make these cookies gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend in equal measure for the regular flour. Just be sure your blend includes xanthan gum or another binder to help the cookies hold their shape.
Is full-fat or nonfat Greek yogurt best for this recipe?
Both will work, but full-fat Greek yogurt gives you a richer, even softer cookie. Nonfat Greek yogurt yields a lighter result; it’s totally up to your taste and what you have on hand.
What makes Greek Yogurt Lemon Blueberry Cookies so soft?
The magic is in the Greek yogurt! It adds moisture and a delightful tenderness to the cookies, making them cake-like without being heavy. Coupled with the fruit and lemon, this results in melt-in-your-mouth goodness.
Can I add other mix-ins?
Go for it! Chopped nuts (like pistachios or almonds) or white chocolate chips are a wonderful addition and play nicely with the lemon and blueberry flavors. Just keep total mix-ins to about 1 cup so the dough doesn’t get overloaded.
Final Thoughts
There’s something so uplifting about a homemade batch of Greek Yogurt Lemon Blueberry Cookies. Whether you’re baking them to bring a little sunshine to a rainy afternoon or to wow guests at a brunch, I know you’ll adore their soft texture and bright flavors. Trust me—bake a batch soon, and you’ll find yourself reaching for one any chance you get!
Print
Greek Yogurt Lemon Blueberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Greek Yogurt Lemon Blueberry Cookies are a delightful treat that combines the tanginess of Greek yogurt with the freshness of lemon and juicy blueberries. Soft, cake-like, and bursting with flavor, these cookies are perfect for a summer dessert or anytime you crave a fruity sweet treat.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup plain Greek yogurt
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen, unthawed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw to prevent bleeding.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
