Description
These Greek Yogurt Lemon Blueberry Cookies are a delightful treat combining the tangy richness of Greek yogurt with the bright flavors of lemon and fresh blueberries. Perfectly soft and moist with a hint of citrus zest, these cookies offer a refreshing twist on a classic baked good, ideal for breakfast or a light dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup Greek yogurt
- 1/2 cup sugar
- Zest of 1 lemon
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins
- 1/2 cup fresh blueberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Mix Wet Ingredients: In a large bowl, combine the Greek yogurt, sugar, lemon zest, and lemon juice, mixing well until smooth and evenly blended for a flavorful base.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure the leavening agents and seasoning are evenly distributed.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly to create a consistent dough without overmixing, which can toughen the cookies.
- Fold in Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the dough without crushing them.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries may release too much moisture.
- Do not overmix the dough to keep cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Adding a pinch of cinnamon or vanilla extract can enhance the flavor if desired.
