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    Home > Blog > Cookies & Bars > Blueberry Yogurt Cookies

    Blueberry Yogurt Cookies

    by Teri Lyn Fisher · Published: Jul 1, 2020 · Modified: Sep 5, 2021

    Jump to Recipe
    These Blueberry Yogurt Cookies are light, fluffy, so simple to make, and uses yogurt as a healthier alternative to butter. They're the perfect summer cookie to make in under 30 minutes!
    Blueberry Yogurt Cookies with pearl sugar on top close up on a plate.

    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!

    Ingredients for blueberry yogurt cookies.

    How to make these cookies

    1. Preheat the oven to 350˚F.
    2. 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.
    3. In another mixing bowl combine the sugar, yogurt, egg, lemon zest, lemon juice, and vanilla extract. Whisk together until mixture is smooth.
    4. Add the flour mixture to the yogurt mixture and stir together until fully incorporated. The mixture will get very thick.
    5. Gently fold in the blueberries. Folding the blueberries in will help to keep them whole in the batter.
    6. Lightly grease two baking sheets with oil and scoop out 2 tablespoon sized cookies, spacing them about 1 inch apart.
    7. Sprinkle each cookie with a little bit of the pearl sugar.
    8. 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.
    9. Repeat with remaining batter as needed.
    10. Serve cookies warm.
    A bowl of dry ingredients for blueberry yogurt cookies.
    Add dry ingredients to a bowl.
    The start of making a batter for yogurt cookies.
    Whisk together until full combined.
    A bowl of wet ingredients for blueberry yogurt cookies.
    Add wet ingredients to a bowl.
    Wet batter mixed together in a bowl overhead.
    Whisk until fully combined.
    Wet ingredients combined with dry for a cookie dough.
    Combine wet and dry ingredients together.
    Mixed batter for a cookie dough in a bowl overhead.
    Mix together until fully combined.
    Blueberries poured into a bowl to fold into a batter.
    Add blueberries.
    Blueberries combined into a cookie dough batter.
    Fold in gently.
    Blueberry yogurt cookies scooped onto a baking sheet.
    Scoop dough onto greased baking sheet.
    Pearl sugar sprinkled onto an unbaked cookie.
    Top with a sprinkle of pearled sugar.

    FAQs

    What is the yogurt replacing in the cookies?

    The yogurt is replacing the butter in these cookies with a 1:1 ratio

    Why use yogurt instead of butter?

    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.

    Can these cookies be made ahead of time?

    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.

    Is freeze ahead an option?

    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.
    Close up of blueberry yogurt cookies.

    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!

    A close up of strawberry shortcake cookies.
    Strawberry Shortcake Cookies
    Baked Blueberry Donuts on a platter with a splatter of blueberry sauce.
    Baked Blueberry Donuts
    A close up of blueberry cardamom oat cookies.
    Blueberry Cardamom Oat Cookies
    Blueberry yogurt cookies sprinkled with pearl sugar close up.

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    Blueberry Yogurt Cookies close up freshly baked.

    Blueberry Yogurt Cookies

    4.98 from 44 votes
    PRINT RECIPE Pin Recipe
    These Blueberry Yogurt Cookies are light, fluffy, so simple to make, and uses yogurt as a healthier alternative to butter. They're the perfect summer cookie to make in under 30 minutes!
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 14 minutes mins
    Total Time: 22 minutes mins
    Servings: 30

      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.
    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.
     
    Calories: 88kcal Carbohydrates: 20g Protein: 2g Fat: 1g Saturated Fat: 1g Cholesterol: 6mg Sodium: 64mg Potassium: 27mg Fiber: 1g Sugar: 13g Vitamin A: 11IU Vitamin C: 1mg Calcium: 23mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: blueberry, cookies
    COURSE: Dessert
    DIET : Low Fat

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    July 1, 2020 / 100 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    July 1, 2020 / 100 Comments

    Comments

      4.98 from 44 votes (21 ratings without comment)

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    1. F. Briffa

      March 23, 2015 at 3:55 am

      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?
      Thanks

      Reply
      • Jennifer

        May 15, 2016 at 8:48 am

        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…

        Reply
    2. theresa

      March 11, 2015 at 1:52 pm

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

      Thank you,
      Theresa

      Reply
    3. Magrela

      February 12, 2015 at 5:56 pm

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

      Reply
    4. Heath

      October 21, 2014 at 10:47 pm

      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.

      Reply
    5. A.

      September 16, 2014 at 8:51 am

      5 stars
      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.

      Reply
    6. Jcotton

      September 15, 2014 at 5:51 pm

      Delish! How many calories are in a cookie?

      Reply
      • Jenny Park

        May 15, 2016 at 8:46 am

        Not much!! There are only 127 calories, about.

        Reply
    7. Lucy

      May 10, 2014 at 3:57 pm

      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.

      Reply
      • Jenny Park

        May 10, 2014 at 4:56 pm

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

        Reply
    8. Hugh

      April 30, 2014 at 10:26 pm

      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.

      Reply
    9. Dessi

      February 27, 2014 at 10:32 am

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

      Reply
    10. Morgan

      February 17, 2014 at 11:57 am

      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?

      Reply
      • Jenny Park

        February 17, 2014 at 12:17 pm

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

        Reply
    11. Janis

      December 22, 2013 at 4:08 am

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

      Reply
    12. Sweet T

      December 08, 2013 at 6:38 am

      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….

      Reply
      • Jenny Park

        May 15, 2016 at 8:45 am

        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!!

        Reply
    13. Roxane

      November 29, 2013 at 5:22 pm

      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.

      Reply
      • Melissa

        May 15, 2016 at 8:43 am

        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!!

        Reply
    14. Kristi

      September 05, 2013 at 9:18 am

      Can these be frozen

      Reply
      • Jenny Park

        September 05, 2013 at 10:32 am

        Definitely! For up to 6 weeks!

        Reply
    15. cher253

      August 28, 2013 at 12:57 am

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

      Reply
      • cher253

        August 28, 2013 at 8:54 pm

        They (huckleberries) were delicious!!!

        Reply
    16. Kasia (Polaca Mala)

      August 01, 2013 at 10:40 am

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

      Reply
    17. Claire

      May 05, 2013 at 9:42 am

      5 stars
      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!

      Reply
    18. Cori

      April 27, 2013 at 5:48 pm

      What about frozen berries? I have sooooo mannnnyyyyyyyyyy

      Reply
      • Jenny Park

        April 27, 2013 at 6:19 pm

        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!

        Reply
    19. El Cajón de las Especias

      April 26, 2013 at 10:59 am

      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’

      Reply
    20. Susan B.

      April 25, 2013 at 10:03 am

      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!

      Reply
    21. Bernadette @ Now Stir It Up

      April 24, 2013 at 4:16 pm

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

      Reply
    22. Amber

      April 24, 2013 at 12:56 pm

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

      Reply
    23. Pauline @ LessonsLearntJournal

      April 24, 2013 at 9:46 am

      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

      Reply
    24. Mandy

      April 23, 2013 at 8:10 pm

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

      Reply
    25. Heather @ A Sweet Simple Life

      April 23, 2013 at 1:00 pm

      Such cute little cookies! Love these!

      Reply
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