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
Scale
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
