Summer is such a great time for fresh produce. There’s so many delicious things in season, including one of my favorite fruits, blueberries! I love going to the farmers market and picking up a couple pints to snack on and to bake with.
One of my favorite things to bake with fresh blueberries are these Blueberry Yogurt Cookies! These cookies are so easy to make, really light fluffy and totally delicious! I add the Swedish pearl sugar on top because I love the sweet little bits of crunch they add to the cookies. These are basically everything you could want in a summer cookie!
How to make these cookies
- Preheat the oven to 350˚F.
- In a mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk together. Doing so will evenly combine the ingredients and remove any clumps that are in the dry mixture.
- In another mixing bowl combine the sugar, yogurt, egg, lemon zest, lemon juice, and vanilla extract. Whisk together until mixture is smooth.
- Add the flour mixture to the yogurt mixture and stir together until fully incorporated. The mixture will get very thick.
- Gently fold in the blueberries. Folding the blueberries in will help to keep them whole in the batter.
- Lightly grease two baking sheets with oil and scoop out 2 tablespoon sized cookies, spacing them about 1 inch apart.
- Sprinkle each cookie with a little bit of the pearl sugar.
- Bake cookies for about 12 minutes or until they’re fluffy and lightly browned on top. Remove from oven and transfer to a cooling rack to cool slightly.
- Repeat with remaining batter as needed.
- Serve cookies warm.
FAQs
The yogurt is replacing the butter in these cookies with a 1:1 ratio
Using yogurt is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.
The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.
Yes! To freeze ahead, make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.
Variations
- The Greek yogurt can be replaced with sour cream for a 1:1 ratio. The Greek yogurt can also be replaced with plain yogurt, but make sure to reduce the amount to 1 cup.
- The blueberries can be swapped out for blackberries or chopped strawberries.
- A thin vanilla or lemon glaze can be drizzled over the tops of the cookies for added sweetness and decadence.
- The Swedish pearl sugar can be omitted if a soft cookie without a crunchy top is desired.
- If you want to make flatter cookies like the below image, replace greek yogurt with 2 cups of plain yogurt.
I love these Blueberry Yogurt Cookies so much. They’re so simple to make and so delicious! If you love these cookies and berry filled desserts, you’ll also love our Strawberry Shortcake Cookies or our Baked Blueberry Doughnuts!
Blueberry Yogurt Cookies
INGREDIENTS
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup superfine sugar granulated works fine
- 1 ¼ cups Greek yogurt
- 1 egg, lightly beaten
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 ¼ cup fresh blueberries
- ½ cup Swedish pearl sugar
INSTRUCTIONS
- Preheat oven to 350°F.
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
- Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
- Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
- Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.
NOTES
- The yogurt replaces the butter in these cookies with a 1:1 ratio, which is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.
- To make ahead: The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.
- To freeze ahead: make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.
- The Greek yogurt can be replaced with sour cream for a 1:1 ratio. The Greek yogurt can also be replaced with plain yogurt, but make sure to reduce the amount to 1 cup.
- The blueberries can be swapped out for blackberries or chopped strawberries.
- A thin vanilla or lemon glaze can be drizzled over the tops of the cookies for added sweetness and decadence.
- The Swedish pearl sugar can be omitted if a soft cookie without a crunchy top is desired.