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Blueberry Yogurt Cookies

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These are absolutely delicious! My mother was expecting them to be sweet, but they actually taste tart. (BUT SO GOOD!)

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Rate this recipe 4.4/5 (25 Votes)

Ingredients

  • For the lemon cream cheese frosting:
  • 1 cup granulated sugar
  • 1 1/2 cups plain Greek yogurt
  • 1 large egg, beaten
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1 (8-ounce) package cream cheese, softened
  • 2 3/4 cups confectioners’ sugar
  • 1/4 cup fresh squeezed lemon juice

Details

Servings 25
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Make the cookies: Preheat the oven to 375°F. Grease several baking sheets, or line them with silicone baking mats, and set aside.

In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.

In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.

Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges.

Make the frosting: Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners’ sugar and lemon juice and beat until creamy, about 3 minutes.

Add the frosting onto completely cooled cookies

Make sure you keep these in the fridge or else they will go bad!!!!

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