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
Scale
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
