Greek Yogurt Lemon Blueberry Cookies are the perfect combination of tangy lemon, sweet blueberries, and the creamy richness of Greek yogurt. These cookies are soft, chewy, and bursting with fresh flavors—making them a delightful treat for any occasion.

Why You’ll Love This Recipe

These cookies are light, refreshing, and packed with the goodness of Greek yogurt. The tangy lemon zest and juice add a burst of citrus, while the blueberries bring a natural sweetness that complements the creamy texture of the dough. They’re quick to make, healthier than traditional cookies, and perfect for satisfying your sweet tooth without the guilt. These cookies are ideal for a snack, a light dessert, or even a fun addition to your next gathering.

Ingredients

1 cup Greek yogurt
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup fresh blueberries
Zest of 1 lemon
1 teaspoon lemon juice
1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the Greek yogurt, sugar, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, stirring to combine.
Gently fold in the blueberries.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until golden brown.
Let the cookies cool before serving.

Servings and Timing

Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months. Simply thaw at room temperature or reheat in the microwave for a few seconds when you’re ready to enjoy.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to fold them in gently so they don’t break apart and turn the dough blue. No need to thaw them beforehand.

2. Can I make these cookies vegan?

To make these cookies vegan, you can substitute Greek yogurt with a plant-based yogurt and use a vegan-friendly sweetener like maple syrup. Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

3. Can I use a sugar substitute?

Yes, you can use a sugar substitute like stevia or erythritol to reduce the sugar content. Keep in mind that this may slightly alter the texture and flavor of the cookies.

4. How do I prevent the cookies from spreading too much?

Make sure to chill the cookie dough for about 30 minutes before baking if you’re concerned about spreading. This helps firm up the dough and maintain the shape during baking.

5. Can I add other fruits to these cookies?

Yes, you can substitute or add other fruits like raspberries, blackberries, or even chopped strawberries. Just be sure to adjust the amount so the dough doesn’t become too runny.

6. Can I make these cookies without baking powder?

You can omit the baking powder if you prefer, but the texture may be slightly denser. The baking soda will still help with the rise, especially if you’re using yogurt.

7. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture might be slightly denser. If you prefer a lighter cookie, you can use half whole wheat and half all-purpose flour.

8. Can I use lemon extract instead of lemon juice?

Yes, you can use lemon extract, but start with just 1/4 teaspoon to avoid overpowering the cookies. Lemon juice will provide a fresher, more natural flavor.

9. How do I know when the cookies are done?

The cookies should be lightly golden around the edges and firm to the touch. A toothpick inserted in the center should come out clean or with a few crumbs.

10. Can I use a hand mixer instead of mixing by hand?

Yes, you can use a hand mixer to combine the wet ingredients, but be careful not to overmix. It’s best to fold in the dry ingredients and blueberries gently by hand.

Conclusion

Greek Yogurt Lemon Blueberry Cookies are the perfect blend of tangy and sweet. With their soft, chewy texture and burst of citrus and blueberry flavor, they make a delicious, healthier treat for any occasion. These cookies are easy to make, light on calories, and full of satisfying flavor. Whether you’re enjoying them for breakfast, a snack, or a dessert, they’re sure to become a new favorite!

Greek Yogurt Lemon Blueberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Greek Yogurt Lemon Blueberry Cookies combine tangy lemon, sweet blueberries, and creamy Greek yogurt for a light, chewy treat bursting with fresh flavor. These soft, delicious cookies are quick to make, healthier than traditional cookies, and perfect for any occasion. Enjoy them as a snack, light dessert, or a fun addition to your next gathering!

Total Time: 22 minutes
Yield: 12 cookies

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the Greek yogurt, sugar, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, stirring to combine.
Gently fold in the blueberries.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until golden brown.
Let the cookies cool before serving.

Notes

Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
For vegan options, substitute Greek yogurt with plant-based yogurt and use maple syrup as a sweetener.
If using frozen blueberries, fold them in gently to prevent color bleeding.
Chilling the dough for 30 minutes before baking will help prevent spreading.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert, Snack, Healthy Treat
Method: Baking
Cuisine: American
Diet: Vegetarian