Greek Yogurt Lemon Blueberry Cookies Recipe
Bright, tangy, and impossibly soft, Greek Yogurt Lemon Blueberry Cookies are the refreshing treat you’ll want to bake all spring and summer long—or honestly, any time you could use something a little sunnier! Each bite is packed with juicy blueberries and a pop of lemon, while Greek yogurt sneaks in for extra moisture and a soft, pillowy crumb. Whether you’re looking to upgrade snack time or impress at the next potluck, these cookies deliver on flavor, color, and that irresistible homemade charm.
Ingredients You’ll Need
When it comes to these cookies, every ingredient earns its keep! The list is simple, with kitchen staples that balance and highlight the fresh fruit and zesty lemon. Even a quick glance will have you dreaming about their soft texture and lively flavor.
- Unsalted butter: Softened to room temperature, butter creates a tender base and adds classic cookie richness.
- Plain Greek yogurt: This adds moisture and a subtle tang that pairs perfectly with citrus and berries.
- Granulated sugar: For sweetness, balance, and that golden, lightly crisp edge.
- Large egg: Helps bind everything together and gives the cookies structure.
- Pure vanilla extract: Rounds out the lemony notes and adds a little warmth in the background.
- Lemon zest: Delivers pure, aromatic lemon flavor without extra moisture—zest is where the magic happens!
- Fresh lemon juice: Brightens the dough and gives each cookie a delightful tang.
- All-purpose flour: The foundation; it absorbs the wet ingredients and holds the blueberries in place.
- Baking powder: Provides a gentle lift for a soft, thick cookie.
- Baking soda: Works with the lemon juice for even more fluffiness and tenderness.
- Salt: Just a pinch wakes up all the other flavors; don’t skip it!
- Fresh blueberries: You can use frozen (unthawed) too—these juicy gems burst with flavor in every bite.
How to Make Greek Yogurt Lemon Blueberry Cookies
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures perfectly golden bottoms and easy cleanup later. Make sure your butter is soft and your ingredients are measured out so the whole process flows smoothly.
Step 2: Cream Butter, Greek Yogurt, and Sugar
In a large mixing bowl, beat the softened butter, Greek yogurt, and granulated sugar together until the mixture is light and fluffy—this takes about two minutes. The Greek yogurt gives the cookies their signature moist, soft crumb, while the butter brings that classic rich flavor.
Step 3: Add Egg, Vanilla, Lemon Zest, and Lemon Juice
Mix in the egg, pour in the vanilla extract, and add both the lemon zest and lemon juice. This is when you’ll really start smelling that fresh, summery aroma! Be sure to mix until everything is well combined and smooth, but avoid overmixing.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly so every cookie rises perfectly.
Step 5: Blend Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring just until no streaks remain. It’s okay if you see a few little flour dots—overmixing can make the cookies tough, so go gently.
Step 6: Fold in Blueberries
Gently fold in the blueberries, being careful not to burst them (especially if using fresh ones). This way, each cookie will be studded with whole, juicy berries that pop with every bite.
Step 7: Drop and Bake
Drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about two inches between each to allow for spreading. Bake for 10 to 12 minutes, until the edges are set and the bottoms turn lightly golden. The centers will look a little soft, but they’ll firm up as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. This step helps them finish setting up and prevents the bottoms from getting soggy. Once cool, your Greek Yogurt Lemon Blueberry Cookies are ready to devour!
How to Serve Greek Yogurt Lemon Blueberry Cookies
Garnishes
These cookies shine with a simple finish, but you can take them over the top by drizzling with a tangy lemon glaze made from powdered sugar and fresh lemon juice. A little extra sprinkle of lemon zest or a dusting of powdered sugar adds a beautiful, bakery-worthy touch.
Side Dishes
Pair Greek Yogurt Lemon Blueberry Cookies with a tall glass of cold milk, your favorite herbal tea, or a creamy latte for a simply perfect treat. They’re just as delicious alongside a bowl of fresh fruit salad or on a dessert platter with other light, citrusy sweets.
Creative Ways to Present
For a charming presentation, stack the cookies and tie them with kitchen twine, or arrange them in a pretty box lined with parchment as a thoughtful homemade gift. Try serving them in mini parfait glasses with a scoop of Greek yogurt and more fresh berries for a unique spin on dessert!
Make Ahead and Storage
Storing Leftovers
Once your Greek Yogurt Lemon Blueberry Cookies are completely cool, store them in an airtight container at room temperature for up to three days. The cookies stay soft and tender, thanks to the Greek yogurt, and their citrusy brightness lingers just as fresh on day three as day one.
Freezing
To freeze, arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag with parchment between layers. They’ll keep beautifully for up to two months, ready for a quick-fix treat whenever the craving strikes.
Reheating
To refresh Greek Yogurt Lemon Blueberry Cookies from the freezer, thaw them at room temperature for 30 minutes or pop them in the microwave for about ten seconds. This brings back their bakery-fresh softness without drying them out.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just use them straight from the freezer (do not thaw), and gently fold them into the dough. This helps prevent them from breaking and avoids streaking the dough purple.
What’s the best way to get extra lemon flavor?
For a bigger lemon punch, double the zest or add a quick lemon glaze after baking. You can also experiment by adding a tiny splash of lemon extract, but the zest is really where the boldest flavor comes from.
Can I make these Greek Yogurt Lemon Blueberry Cookies gluten-free?
Yes, you can swap the all-purpose flour with your favorite 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum for texture, and keep an eye on the cookies as they bake—they may need an extra minute or two.
Why are my cookies spreading too much?
If your dough is too warm or your butter was overly soft, the cookies may spread more than expected. Chilling the dough for 15 to 20 minutes before baking helps control spreading and yields a plumper cookie.
Can I double this recipe?
Definitely! This recipe scales up beautifully for a crowd. Just be sure to bake in batches so the cookies have enough space to spread, and remember to rotate your baking sheets for even browning.
Final Thoughts
If you’ve been searching for the ultimate soft, zesty, and fruit-studded cookie, Greek Yogurt Lemon Blueberry Cookies are calling your name. They bring together everything you love about fresh, homemade baking with a bright, unforgettable flavor that makes every batch a little celebration. Give them a try—you might just find yourself making them on repeat!
Print
Greek Yogurt Lemon Blueberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Greek Yogurt Lemon Blueberry Cookies are soft, tangy, and bursting with fresh blueberries. The addition of Greek yogurt gives them a delightful moist texture, while the lemon adds a bright and zesty flavor.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Additions:
- 1 cup fresh blueberries (or frozen, not thawed)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat butter, Greek yogurt, and sugar until light and fluffy. Mix in egg, vanilla extract, lemon zest, and lemon juice until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Add Blueberries: Gently fold in blueberries.
- Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes or until edges are set and bottoms are lightly golden.
- Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 7g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
