Greek Yogurt Lemon Blueberry Cookies Recipe
Imagine a cookie that’s soft, cake-like, and bursting with bright lemon and juicy blueberries. These Greek Yogurt Lemon Blueberry Cookies achieve that perfect balance of tangy and sweet, with the yogurt adding incredible moisture. After extensive testing, I’ve perfected this recipe to be a reliable, crowd-pleasing treat that’s a bit lighter than traditional butter-heavy cookies.
PrintGreek Yogurt Lemon Blueberry Cookies
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the Greek yogurt, egg, vanilla extract, and lemon zest, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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