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.
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i did’t have blueberries so i didnt add them but they were so good. the texture was more cakey but it was so soft and delicious. i plan on making them again
So, I made the blueberry yogurt cookies…the batter was far more fluid than in the photos, they came out huge, too soft, abd sticky on the surface. They taste fantastic but are not presentable and not pleasant to eat…I didn’t change the amount of anything, except for using less sugar. Any ideas on what may have happened?
Hi! Just checking to see that you used Greek yogurt and not plain yogurt? That will make a difference in the texture of these cookies.
These were really yummy! Made them for my 92yr old Mom and her buddies that are in their 5th month of quarantine in a senior living community :-(. I am hosting a socially distant outdoor baby shower this month and would like to include these in a mini muffin version that will go in a pre-made lunch box for the guests. Any suggestions if I need to vary the ingredients or just make as is and bake in a mini muffin pan? Thanks!
Hi Donna! I would just make sure the muffin pan is greased really well (if not using liners) and the baking taime might need tobe shortened by a couple minutes, but everything else should work out just fine. Hope you have a great baby shower!
was the yogurt fat free, low fat or full fat? I used fat free greek and they came out flat. I had to cook them way longer than 12 minutes and they still seem undercooked. the batter seemed goopy after I mixed in the flour for lack of a better word. I think it must be something I did but I did check through all the ingredients and amount.
These were like yoghurt muffin tops and perfect in flavour and texture. My only struggle was getting them off the baking paper. thank you for the recipe, my diet along with my sweet tooth are veyr happy!
calorie content in a cookie assuming it yields 40?
Hi Carol! I have just added this information. Thanks!
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!
Have you ever taken the time to figure out how many Calories and how much protein is in each cookie?
Made them with lite vanilla Greek yogurt. HOL????LY???? COW????!!!! SO GOOD! Saving this recipe fo sho! Thank you!
Yay! Its my favorite too :)
Can I use coconut flour instead of all purpose flour?
Would the amount be the same?
Hm, i actually haven’t tried coconut flour for this one, so unfortunately i can’t say with any certainty!
Isn’t it necessary to chill the dough before baking? does chilling affect it in anyway?
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 butter..so 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!
How do you make the strawberry shortcake cookie glaze please sounds great
Nellie
Hi Nellie! If you enter “strawberry shortcake cookie” into our search bar the glaze re pie should pop up! :)
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!
They take about 30 minutes and are pretty simple + straight forward :)
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!
Calories? Must know.
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.
look yummy. can’t wait to try these.