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
Scale
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
