If you’re in the mood for a treat that feels like sunshine on a plate, Greek Yogurt Lemon Blueberry Cookies are about to become your new obsession. These cookies are irresistibly soft and cakey, bursting with juicy blueberries and fresh lemon, and lightened up with creamy Greek yogurt. It’s the sort of dessert you dream about sharing with friends over coffee, but find yourself “taste-testing” for breakfast, lunch, and dinner. Every bite offers a perfect balance of fresh citrus, berries, and a subtle tang from the yogurt—all in one easy-to-make cookie!
Ingredients You’ll Need
Gather these simple yet essential ingredients first. Each one plays its own important role in building the taste, texture, and cheerful color of these Greek Yogurt Lemon Blueberry Cookies—you’ll appreciate how everything works together for that unbeatable “homemade” vibe.
- All-purpose flour: Gives structure to the cookies while keeping them soft and tender.
- Baking powder: Helps your cookies rise beautifully for that perfect cakey bite.
- Baking soda: Boosts the lift and ensures the right amount of chewiness.
- Salt: Just a touch brings out all the other flavors and keeps things balanced.
- Unsalted butter (softened): Creamy fat adds richness and delicious flavor—let it come to room temperature for easy mixing.
- Granulated sugar: Sweetens the cookies and helps achieve a light, slightly crisp edge.
- Brown sugar: Adds a hint of caramel flavor and makes the cookies extra moist.
- Large egg: Acts as a binder and adds tenderness in every bite.
- Plain Greek yogurt: The secret to soft, cake-like cookies with a little tang—plus, it lightens things up!
- Vanilla extract: Deepens the flavor and rounds out the tangy lemon and berries.
- Lemon zest: Packs a punch of fresh lemon scent and flavor.
- Fresh lemon juice: Brightens up the dough and really makes the citrus sing.
- Fresh or frozen blueberries: Adds bursts of juicy sweetness and gorgeous color; if using frozen, add them straight from the freezer to prevent streaking.
How to Make Greek Yogurt Lemon Blueberry Cookies
Step 1: Prep Your Baking Tools
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this keeps the bottoms of your cookies golden and prevents sticking. Taking a few moments for setup now means everything goes smoothly and you don’t lose momentum once the dough is ready.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step is more than just combining—it ensures your leaveners are evenly blended, helping your Greek Yogurt Lemon Blueberry Cookies rise evenly and develop that irresistible tender crumb.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with both the granulated and brown sugar. You’re aiming for a mixture that’s light and fluffy—this incorporates air, which translates to puffier, softer cookies. Give it two or three minutes, and you’ll see the difference.
Step 4: Add the Wet Ingredients
Beat in the egg, Greek yogurt, vanilla extract, lemon zest, and fresh lemon juice. The Greek yogurt makes your cookies extra soft and adds a subtle tang, while the lemon delivers a bright, zingy flavor that pairs perfectly with the berries. Mix just until combined to avoid overworking the dough.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into your wet mixture, stirring gently until just combined. This keeps your Greek Yogurt Lemon Blueberry Cookies soft and prevents the dreaded tough-cookie syndrome! Don’t worry if you see a few streaks—overmixing is the enemy here.
Step 6: Fold in the Blueberries
Gently fold the blueberries into the dough with a spatula. If you’re using frozen berries, toss them in straight from the freezer to help prevent discoloring your dough. Handle with care so the berries stay whole and every cookie gets a perfect burst of juicy fruit.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake in your preheated oven for 12–14 minutes, or until the edges look lightly golden and the centers are set. Your kitchen is about to smell incredible!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes—this helps them firm up so they’re easy to move. Then, transfer to a wire rack to cool completely (if you can wait that long). The texture is wonderfully soft with a hint of chewiness and all that berry-lemon bliss.
How to Serve Greek Yogurt Lemon Blueberry Cookies
Garnishes
For a pop of extra flavor and a bakery-worthy finish, try drizzling your cookies with a quick lemon glaze made from powdered sugar and lemon juice. A sprinkle of extra lemon zest on top also looks stunning and brings out those vibrant citrus notes. Fresh blueberries or a light dusting of powdered sugar make for an irresistible visual touch.
Side Dishes
These cookies are a sweet little treat all on their own, but you can take things up a notch with a cup of Earl Grey or chamomile tea. For brunch, serve them alongside Greek yogurt parfaits with extra lemon and blueberries, or pair them with a simple fruit salad for a balanced dessert plate.
Creative Ways to Present
Stack cookies in a pretty gift box lined with parchment for a thoughtful homemade present, or arrange them on a tiered cake stand for an afternoon tea. They also shine as the star of a dessert board alongside lemon curd, fresh berries, and white chocolate shavings. Everyone loves a little “grab-and-go” dessert moment!
Make Ahead and Storage
Storing Leftovers
Keep your Greek Yogurt Lemon Blueberry Cookies at their very best by storing them in an airtight container at room temperature. They stay beautifully soft for up to 3 days. If you want to extend their shelf life, pop a slice of bread in the container with them to help maintain that tender texture.
Freezing
To freeze, let the cookies cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag or airtight container and stash them in the freezer for up to 2 months. Thaw at room temperature for a quick treat whenever you need a taste of summer.
Reheating
Warm up your cookies by microwaving them for about 10 seconds, just to bring back that “fresh-from-the-oven” softness. If you like, pop them in a 300°F (150°C) oven for 2–3 minutes. The blueberries become extra juicy, and the lemon aroma fills your kitchen all over again.
FAQs
Can I use frozen blueberries in Greek Yogurt Lemon Blueberry Cookies?
Absolutely! Add them straight from the freezer without thawing to prevent the dough from turning blue. The cookies bake up just as juicy and delicious as with fresh ones.
How can I make these cookies even more lemony?
For an extra burst of lemon flavor, increase the lemon zest, add a few drops of lemon extract, or drizzle the cooled cookies with a zippy lemon glaze. That citrus tang is what makes these cookies truly special!
Why is my dough so sticky?
Because of the Greek yogurt and juicy blueberries, this dough is softer than typical cookie dough. It helps to chill the dough for 20–30 minutes if you want slightly taller cookies or have trouble scooping tidy rounds.
Can I make Greek Yogurt Lemon Blueberry Cookies gluten-free?
Yes! Use your favorite 1:1 gluten-free flour blend (the kind designed to replace all-purpose flour) to make these cookies gluten-free. The results are beautifully soft and just as tasty.
Do these cookies freeze well after baking?
They sure do! Let them cool completely, then freeze in a single layer before storing in a container. When you want one (or two), thaw at room temperature and enjoy—just as delicious as freshly baked.
Final Thoughts
I hope you’re as smitten with these Greek Yogurt Lemon Blueberry Cookies as I am. They’re cheerful, simple, and packed with big flavor—perfect for sharing or enjoying all to yourself. Give this recipe a try, and get ready to brighten up your day, one cookie at a time!
Print
Greek Yogurt Lemon Blueberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Greek Yogurt Lemon Blueberry Cookies are a delightful treat with a soft, cake-like texture. Bursting with fresh blueberries and tangy lemon zest, these cookies are a perfect balance of sweet and tart flavors.
Ingredients
Dry Ingredients:
- 1 cup 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
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Additional:
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare the wet ingredients: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, Greek yogurt, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine the ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 12–14 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container for up to 3 days.
- These cookies have a soft, cake-like texture due to the Greek yogurt.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
