Description
These Greek Yogurt Lemon Blueberry Cookies are a delightful combination of tangy lemon zest, juicy blueberries, and creamy Greek yogurt. They are moist, tender, and lightly sweetened, making them a refreshing treat perfect for breakfast or a healthy dessert.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the Greek yogurt, sugar, lemon zest, and lemon juice. Stir well until the mixture is smooth and evenly mixed.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently to form a thick cookie dough without overmixing.
- Add Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
- Shape Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they turn golden brown around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh blueberries for the best flavor and texture. Frozen blueberries can be used but may release more moisture.
- Ensure not to overmix the dough as it can make the cookies tough.
- For a stronger lemon flavor, consider adding an extra teaspoon of lemon zest.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make them dairy-free, substitute Greek yogurt with a plant-based yogurt alternative.
