Blueberry Yogurt Cookies
User Reviews
5
Blueberry Yogurt Cookies
Description
These cookies use Greek yogurt as a butter substitute on a 1:1 ratio, which contributes moisture and activates the baking soda due to its acidity. The dough is mixed by combining dry ingredients separately, then folding in the yogurt mixture along with lemon zest, lemon juice, and vanilla for brightness and subtle tang. Blueberries are gently folded in to maintain their shape. The batter is portioned into tablespoon-sized dollops, spaced on greased baking sheets, then topped with pearl sugar before baking at 350°F.
Baking produces cookies with barely browned edges, tender crumb, and a light citrus note complimenting the blueberries. The pearl sugar caramelizes slightly for a crunchy top. Cooling on racks allows the cookies to set without becoming soggy.
The cookies store for several days in airtight containers and can be refreshed with gentle reheating. The dough also freezes well, with baked times adjusted when baking from frozen. Variations include substituting sour cream or plain yogurt for the Greek yogurt and swapping blueberries for other berries. Optional glazes can add sweetness and decoration. Pearl sugar can be omitted for softer tops.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup superfine sugar granulated works fine
- 1 ¼ cups Greek yogurt
- 1 egg lightly beaten
- 1 lemon zested
- 1 teaspoon lemon juice fresh
- ½ teaspoon vanilla extract
- 1 ¼ cup blueberries fresh
- ½ cup pearl sugar Swedish
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
- Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
- Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
- Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.
Notes
- Greek yogurt replaces butter 1:1, keeping cookies moist and activating baking soda.
- Dough can be made up to 3 days ahead and refrigerated before baking.
- Baked cookies keep for 2 days in an airtight container; reheat in a warm oven to refresh.
- For freezing dough, freeze dollops on a sheet then transfer to a bag; bake frozen with increased time.
- Substitute sour cream 1:1 for Greek yogurt, or reduce plain yogurt to 1 cup if used.
- Blueberries can be replaced with blackberries or chopped strawberries.
- Omit pearl sugar for a softer cookie top or add a thin vanilla or lemon glaze for sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 64mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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