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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These are super pretty and super unique! Love!
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!
These look so tender and delicate but yet so delightful! Love them.
Oooh these look delish!!
I need these in my life
http://yummei.blogspot.co.uk
I LOVE ALL THINGS BLUEBERRY… !
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!!!
These look so great!!
Lx
http://www.whatlisawrote.blogspot.co.uk
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.
http://tahnycooks.com/?p=11814
Very pretty. They’re like cookie cakes! Austin food and wine fest? Omg. That will be a blast!
Wow, these look so yummy! Think I’ll make them this weekend :)
Yes please! I sure could use a couple of these for breakfast tomorrow!
The best, love the blue splurges of color! Have fun in Austin :)
Hiya,
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!
Yes you can totally sub them…I would just be a little more gentle folding them in as they’re more delicate than blueberries. Good luck!
Thanks a million!
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!
1/2 cup Swedish pearl sugar – can I substitute anything for this? If not where would I find it?
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 :)
Could you use turbinado sugar as a sub?
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!
Oops! There was not* a big difference in taste.
Give me blueberries and I will be happy :) this looks very nice, I will definitely try it
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?
Yep!
soooo yummy looking. my husband has a little blueberry muffin addiction. i am totally going to have to make these his new addiction.
Could I use regular yogurt?
Yes, but I would scale the amt down to 1 cup
YUM! That sounds so delicious. Like perfect little muffin tops without the waste!
xo Lisa
Making Life’s Lemons
These look amazing!
Mmm they sound as though they might be light a muffin top! And I love muffin tops ;-)
i need to eat these right now. omg.
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.
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!
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!
Ah! These look so good. I just want to treat them like pancakes and eat them for breakfast.
Super I replaced with whole wheat flour and honey and they are perfect