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Blueberry Yogurt Cookie recipe.
A recipe for Blueberry Yogurt Cookies. Blueberry Yogurt Cookie recipe. A recipe for Blueberry Yogurt Cookies. Hi Guys! Did everyone have a good weekend? I had a weekend of beaching it, dog park-ing it, and farmers market-ing it. It was a pretty cool weekend and I’m super pumped for next weekend. Teri and I are heading off to Austin for the Food and Wine Festival and we’re stoked! I’m so excited to see what different chefs and restaurants will be bringing to their booths and I’m even more excited to become inspired by some of the dishes and do some recreates when I get home!…or attempt to at least! :)So I would love to tell you that these Blueberry Yogurt Cookies we have today come with a fun story or somehow relate to our exciting upcoming weekend…but really, I had a craving to bake cookies using fruit and yogurt last week and so I did. Simple as that. I really love using Greek yogurt to replace butter in recipes (and sometimes even the egg) where I can do it, in the same way I really like to replace sugar for things like raw honey or pure maple syrup. Even if it’s not necessarily healthier for you it just makes me feel better. Plus, I love the soft, moist texture you get from using yogurt in baked goods. We made some strawberry shortcake cookies a while back and I wanted to have another go at it, but this time I wanted the cookies to be even lighter and softer in texture (the shortcake cookies are sort of a biscuit, cookie, scone, hybrid). I love the flavors of blueberries and lemon so I used both for these cookies. The flavor combo is just so classic and so good.These Blueberry Yogurt Cookies are not terribly sweet so I topped them with swedish pearl sugars for their sweetness, crunch and overall cuteness. You can fine the pearled sugar at specialty bake shops or online and they’re pretty reasonable in price. If you don’t want to go the pearled sugar route, but you want your cookies to have some added sweetness you can always make the strawberry shortcake cookie glaze (with maybe even some lemon zest, yum) and drizzle it atop these cookies. If you’re looking for an easy, delicious and low maintenance cookie I urge you to try these little guys out! Enjoy! xx, Jenny

Blueberry-Yogurt Cookies

Servings: 40


  • 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


  • Preheat oven to 375°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.


  1. Megan Not Specified Not Specified

    Ah! These look so good. I just want to treat them like pancakes and eat them for breakfast.

  2. Averie @ Averie Cooks Not Specified Not Specified

    For me it can be trick using berries or fruit in cookies, other than dried fruits like raisins. The water in the fruit can water down the dough and make the cookies spread in my experience but you totally nailed these and they’re perfect!

    Have fun at F&W in Austin!

    • Nora Not Specified Not Specified

      I’ve tried adding a tad of corn starch(tsp, depending on batch size), if you include it in your dry ingredients it will thicken the fruit juices as they bake. No more runny juices from fresh fruit!

  3. Belinda Not Specified Not Specified

    Cookies like these are a rare treat for us down under. No body bakes soft cake like cookies anymore, but I am so happy you posted one which uses yoghurt. i am addict, so much so I will use some yogurt covered fruits in this.

  4. Christin Not Specified Not Specified

    i need to eat these right now. omg.

  5. Erin @ The Spiffy Cookie Not Specified Not Specified

    Mmm they sound as though they might be light a muffin top! And I love muffin tops ;-)

  6. talisa tossell Not Specified Not Specified

    These look amazing!

  7. Lisa @ Making Lifes Lemons Not Specified Not Specified

    YUM! That sounds so delicious. Like perfect little muffin tops without the waste!

    xo Lisa

    Making Life’s Lemons

  8. Mimi @ Culinary Couture Not Specified Not Specified

    Could I use regular yogurt?

  9. amy @ southern sweets and eats Not Specified Not Specified

    soooo yummy looking. my husband has a little blueberry muffin addiction. i am totally going to have to make these his new addiction.

  10. CateyLou Not Specified Not Specified

    These cookies look so soft and fluffy!! I love baking with yogurt, it makes me feel so much better when I inevitably can’t stop eating whatever I have baked. I can’t believe there is no butter or oil in these – amazing!! Did you use non-fat greek yogurt?

  11. Studio Krishka Not Specified Not Specified

    Give me blueberries and I will be happy :) this looks very nice, I will definitely try it

  12. Dottie Not Specified Not Specified

    1/2 cup Swedish pearl sugar – can I substitute anything for this? If not where would I find it?

    • Jenny Park Not Specified Not Specified

      I’m not sure of a good substitution, but you can find them at cake supply stores as well as online…you can also omit them all together as they were mainly added to add a little crunch to the cookies :)

    • christine Not Specified Not Specified

      I made these wonderful unusual cookies yesterday and I put the Swedish pearl on some and not on others. Both ways are good. I even liked them better without the added sugar. It was a big difference. They’re just so,soooo,good! My new go to cookie. For real!

  13. Heather | Farmgirl Gourmet Not Specified Not Specified

    How fun Jenny!! I hope you and Teri have a blast in Austin! These yogurt cookies look like they need to be in my belly pronto! LOVE!

  14. Zoe Not Specified Not Specified


    I was really looking forward to making these today, but seem to have a unusual shortage of blueberries. Could I use fresh raspberries instead? I know this would essentially be changing the whole title of the recipe, but I am quite desperate.

    Thank you very muchly!

    P.S Yours look delicious, you have a talent!

  15. Gerry @ Foodness Gracious Not Specified Not Specified

    The best, love the blue splurges of color! Have fun in Austin :)

  16. Chung-Ah | Damn Delicious Not Specified Not Specified

    Yes please! I sure could use a couple of these for breakfast tomorrow!

  17. Rosie Not Specified Not Specified

    Wow, these look so yummy! Think I’ll make them this weekend :)

  18. Mimi Not Specified Not Specified

    Very pretty. They’re like cookie cakes! Austin food and wine fest? Omg. That will be a blast!

  19. Tahny Not Specified Not Specified

    Totally going to make these! I’ve been on a kick lately using yogurt in my baking. I just made

    Powerhouse Dark Chocolate Chip Cookies using Non-fat Greek yogurt.

  20. Lisa Not Specified Not Specified
  21. Tracy | Peanut Butter and Onion Not Specified Not Specified


    • Melissa Not Specified Not Specified

      OMG!! I know right!! Blueberry muffins, cupcakes, cookies, and blueberries in general.There is a Farmer’s Market near my house and the blueberries there are so heavenly, so sweet!!!

  22. amy Not Specified Not Specified

    Oooh these look delish!!

    I need these in my life

  23. Nik@ABrownTable Not Specified Not Specified

    These look so tender and delicate but yet so delightful! Love them.

  24. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    Oh wow! These are so cute and delicate. It there ever was a “lady-like” cookie I think this is it. I have two pints of fresh blueberries in the fridge right now. I want these soooo badly!

  25. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    These are super pretty and super unique! Love!

  26. Heather @ A Sweet Simple Life Not Specified Not Specified

    Such cute little cookies! Love these!

  27. Mandy Not Specified Not Specified

    Can I not use pearl sugar? Or what can I use to substitute with that? Thanks!

  28. Pauline @ LessonsLearntJournal Not Specified Not Specified

    So so lovely! I would love a batch of these for mothers day :). I’ll be featuring this post as part of my Mothers Day roundup. xo P

  29. Amber Not Specified Not Specified

    I have Vanilla Greek yogurt at home already, would you recommend cutting back or not using the vanilla extract?

  30. Bernadette @ Now Stir It Up Not Specified Not Specified

    These sound amazing and look like the tops of blueberry muffins. Must try!

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  32. Susan B. Not Specified Not Specified

    I just tried making these cookies and they are absolutely delicious! My kids cannot get enough of these cookies. I think they will probably eat all of them before the days end!! I didn’t have any Greek yogurt so I just used a 6oz. Plain yogurt. Thank you for sharing this recipe. It’s a keeper!

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  34. El Cajón de las Especias Not Specified Not Specified

    Fantastic cookies! They looked great. They look like soft cookies biscuit type not? The tried once with raspberries and they were very good. Greetings ‘spicy’

  35. Cori Not Specified Not Specified

    What about frozen berries? I have sooooo mannnnyyyyyyyyyy

    • Jenny Park Not Specified Not Specified

      Yep, they’ll totally work. I would just toss them in a little bit of flour to coat them before folding into the batter to avoid them juicing through the batter. Enjoy!

  36. Claire Not Specified Not Specified

    I’ve made these twice in the last week! My 8 year-old niece told me they were the best cookies she’d ever had, so I whipped up a batch for her birthday yesterday. She was on cloud nine :) Thanks for a great recipe!

  37. Kasia (Polaca Mala) Not Specified Not Specified

    I love them!! Thank you for the inspiration!!!

  38. cher253 Not Specified Not Specified

    I am making it right now and I am going to use fresh huckleberries on my second batch! :-)

  39. Kristi Not Specified Not Specified

    Can these be frozen

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  45. Roxane Not Specified Not Specified

    Hi there!

    I had been meaning to make those for quite a while! For a more automn / thanksgiving (even though we don’t celebrate it here) / christmas-y flavor, I made them with fresh cranberries (luckily, being from Quebec, those are pretty easy for me to come by), orange (instead of lemon) and semi-sweet chocolate chips. I put the whole orange juice since cranberries are not a juicy type of fruit. I also did not put the sugar on top, since I added chocolate chips.

    They turned out amazing! Made 21 cookies, 127 calories each.

    • Melissa Not Specified Not Specified

      OMG!! Thanks so much Roxane!! You are such a doll!! So creative and unique!! Please post a picture!! I need to see how it turned out!!! OMG!! AWESOME!!

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  47. Sweet T Not Specified Not Specified

    Could you use a premixed Greek yogurt w/ berries already in? Could you use freeze dried berries? Also, I’m sure that you could use turbinado sugar if you wanted a crunch added to the top. Looks good – I am thinking that these are on the short list of possibilities for a cookie exchange….

    • Jenny Park Not Specified Not Specified

      Totally!! You can use whatever you want!! I wanted to try that but instead decided to separate the berries and yogurt. I am sure it’s going to turn out fine!!

  48. Janis Not Specified Not Specified

    Taste ok, but texture kind of rubbery and sticky. Won’t make again.

  49. Morgan Not Specified Not Specified

    These look AMAZING. I can’t wait to try them! My hubby is on a no refined sugar kick. Can I substitute honey or maple syrup here?

    • Jenny Park Not Specified Not Specified

      Definitely…although I would be careful when baking bc the cookies may stick to the baking sheet a little more

  50. Dessi Not Specified Not Specified

    Delicious! They’re fresh from the oven and I made them with raspberries instead of blueberries.
    Thanks for the great recipe! :)

  51. Hugh Not Specified Not Specified

    We have our own blueberry bushes and have lots of frozen still from last year. I tried using the frozen ones. The result, while ok, is not as good as fresh. Two problems. (1) berres lose some fluid when frozen or may burst in the freezer. The result is that the skin of the berry becomes a bit leathery. Nothing really can be done about that, that I know of. (2) frozen berry fluid will flow more readily. The flour hint helps but does not stop the problem. Neither does the cornstarch hint. I tried several batches and in the end just accepted that the frozen berry approach while good is not as good as using fresh berries. So yes, frozen berries can be used but the cookies will not be quite as good as fresh berries.

  52. Lucy Not Specified Not Specified

    Just tried to make these. They came out looking more like muffin tops rather than a cookie like texture. Tastes like cake. But overall good.

    • Jenny Park Not Specified Not Specified

      Yep, the texture is definitely soft like a cake! I like the muffin top description bc it’s spot on!

  53. Jcotton Not Specified Not Specified

    Delish! How many calories are in a cookie?

  54. A. Not Specified Not Specified

    Made them with a banana,without sugar and whole-grain flour. Amazing.Light,delicious,fluffy and I don’t have to worry about the calories.

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  58. Heath Not Specified Not Specified

    thanks very much for sharing the above amazing flavour. I really love blue berries and I was thinking to get some Customised Handmade Butter Cookies made now I will ask them to combine this flavour in.

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  61. Magrela Not Specified Not Specified

    I’ve just baked this fruity cookies,and I absolutely loved it

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  63. theresa Not Specified Not Specified

    I made these cookies and they are just delicious. I was curious as to what the calories were per cookie.

    Thank you,

  64. F. Briffa Not Specified Not Specified

    They look utterly delicious. I would love to do them but in my country fresh blueberries are a rarity and always imported. Is it possible to sustitute them with strawberries or another more common fruit? If yes is there something I need to change in the ratios of the ingredients please?

    • Jennifer Not Specified Not Specified

      Yes, and no!! To both the questions, in order. I am a baker and I really know that you can. Jenny said that to another person. I would be careful when folding them in though…

  65. Barbara Not Specified Not Specified

    look yummy. can’t wait to try these.

  66. christine Not Specified Not Specified

    My new favorite cookie recipe! Thank you so much for sharing! I made a batch yesterday and will make another today! Fresh blueberries, people, make life simple and follow the recipe. You won’t be disappointed.

  67. Ricky Adams Not Specified Not Specified

    Calories? Must know.

  68. Aja Perrin Not Specified Not Specified

    Just made these with reg plain yogurt (1 cup), strawberries, 1/4 tsp almond extract also instead of lemon zest bc I had no lemons, only juice, and sweetened shredded coconut on top instead of sugar. Huge win! Just as good as the blueberry version – no juice problems. Love these so much!

  69. Hbhzebra Not Specified Not Specified

    How long do these take to make? r there any mistakes I should avoid that people often make? plz reply I want to make this for a competition I only have 1 hour when I compete!

  70. nellie Not Specified Not Specified

    How do you make the strawberry shortcake cookie glaze please sounds great

    • Jenny Park Not Specified Not Specified

      Hi Nellie! If you enter “strawberry shortcake cookie” into our search bar the glaze re pie should pop up! :)

  71. Jenni Duran Not Specified Not Specified

    I changed the recipe to make gluten free spice cookies..but in reality what came out of the oven was….*gasp* flat brown discs with many little craters in them, like loofah..AND they were FIZZY!! Yep, fizzy cookies. They actually were very delightful to eat and very rich.

    The recipe I did let go of the blueberries and instead added 1/2 tsp cinnamon, 1/4 tsp allspice, and 1/3 tsp nutmeg (I love nutmeg so that might be strong for some people). The reason they came out flat is because I adjusted the amount of greek yogurt used because I didn’t have enough and then added 1 entire cup of oil. I added about 1/3 cup greek yogurt and 1 cup organic canola oil (non-organic is gmo). I also used 1 tsp baking soda instead of 1/2 tsp baking soda and 1 and 1/2 tsp baking powder. Then I added 2 tsp white wine vinegar instead of 1 tsp lemon juice so there would be enough acid to baking soda. I also used cup for cup a gluten free baking mix made with fava flour, tapioca flour and potato starch–this gave the cookies a dark brown color. The dough was the color of brow sugar. I also omitted the egg because I didn’t have any at the time..and I NEEDED cookies.

    The flavor was AMAZING…and right out of the oven they were fizzy to eat. I don’t know if that will last longer than a few minutes though probably not. Unfortunately because of the amount of oil they burn rather easily so just 2 minutes longer than 12 minutes WILL burn some of the cookies into black hardened discs that would make good hockey pucks for kids. The flour tasted alright in this recipe however which would be a good alternative for those who are gluten free and want to make spice cookies.

    I recommend staying with the original 1 and 1/4 cup greek yogurt and NOT adding oil or a yogurt replacer as I believe the yogurt in this recipe may be replacing some milk or water as well as simply replacing it as if it was entirely a butter or oil replacer will get you loofah cookies. While mildly entertaining to look at as they can set your mind of daydreaming of fields of loofah in a place that was once the site of a volcanic eruption, and fun to eat out of the oven due to their excessive fizziness.. In reality they will leave you like a great one night stand. Happy, excited, dreaming of more of that goodness!! Only to find that after that initial tasty cookie…The fizziness is gone forever. However you will still have the great memories and perhaps can use the left over crispy cookies as a base to make a no bake pie crust with pureed dates or prunes. Really it would make quite a delicious pie crust. Whatever you do it is up to you. Enjoy the delicious fizziness of a loofah cookie..or simply make them the right way and have 40 fluffy moist delicious cookies that need not be recycled. Need I say more? Have fun with your baking!

  72. shaz Not Specified Not Specified

    Isn’t it necessary to chill the dough before baking? does chilling affect it in anyway?

  73. Judith Lawrance Not Specified Not Specified

    Can I use coconut flour instead of all purpose flour?
    Would the amount be the same?

    • Jenny Park Not Specified Not Specified

      Hm, i actually haven’t tried coconut flour for this one, so unfortunately i can’t say with any certainty!

  74. Kim Not Specified Not Specified

    Made them with lite vanilla Greek yogurt. HOL????LY???? COW????!!!! SO GOOD! Saving this recipe fo sho! Thank you!

  75. Nikki Lewis Not Specified Not Specified

    Have you ever taken the time to figure out how many Calories and how much protein is in each cookie?

  76. Lyle Pierce Not Specified Not Specified

    I made these and had to use frozen blueberries. The dough didn’t want to stick to the blueberries when I was folding them in,so I did what I could with it and wrapped the dough around them as I was spooning them on to the cookie sheet. My cookie dough turned a blue color witch was pretty cool. They turned out amazingly delicious. Just like muffin tops!

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