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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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
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…
Hello!
I made these cookies and they are just delicious. I was curious as to what the calories were per cookie.
Thank you,
Theresa
I’ve just baked this fruity cookies,and I absolutely loved it
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.
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.
Delish! How many calories are in a cookie?
Not much!! There are only 127 calories, about.
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.
Yep, the texture is definitely soft like a cake! I like the muffin top description bc it’s spot on!
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.
Delicious! They’re fresh from the oven and I made them with raspberries instead of blueberries.
Thanks for the great recipe! :)
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?
Definitely…although I would be careful when baking bc the cookies may stick to the baking sheet a little more
Taste ok, but texture kind of rubbery and sticky. Won’t make again.
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….
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!!
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.
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!!
Can these be frozen
Definitely! For up to 6 weeks!
I am making it right now and I am going to use fresh huckleberries on my second batch! :-)
They (huckleberries) were delicious!!!
I love them!! Thank you for the inspiration!!!
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!
What about frozen berries? I have sooooo mannnnyyyyyyyyyy
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!
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’
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!
These sound amazing and look like the tops of blueberry muffins. Must try!
I have Vanilla Greek yogurt at home already, would you recommend cutting back or not using the vanilla extract?
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
Can I not use pearl sugar? Or what can I use to substitute with that? Thanks!
Such cute little cookies! Love these!