How to Make Blueberry Greek Yogurt Cookies
Preheat oven to 375 degrees and spray two or three (depending on your oven’s size) baking sheets with cooking spray., Combine the yogurt and both sugars in a large mixing bowl or in an electric mixer., Add egg and vanilla to combined yogurt and...
Step-by-Step Guide
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Step 1: Preheat oven to 375 degrees and spray two or three (depending on your oven’s size) baking sheets with cooking spray.
Mix well until yogurt and sugars are fully integrated. , Combine well but don’t over mix. , Consider sifting the flour before combining it with the other ingredients. , If you are using an electric mixture, use the lowest setting to fully integrate dry ingredients. , Be gentle so you don't crush or break the blueberries--you want to have whole blueberries in each cookie. , You want each cookie to be a uniform size so choose a spoon that will allow you to accomplish this. ,, You may want to play with this time as some ovens bake hotter than others (so you may want to set your timer for 8 minutes and then check the cookies). , Some blueberries may have burst during the cooking process, which is to be expected. , Set mixture at medium speed and then into high toward the last few seconds of mixing. , Add sugar and lemon juice while the mixer is in motion, set to the lowest setting.
Use a rubber spatula to push cream cheese toward the middle as it mixes so it fully combines. , Stop the electric mixture and stir the lemon zest in by hand.
You want small pieces of the lemon zest to be apparent in the cookie so you don’t want it to dissolve by being mixed with the electric mixer. ,, -
Step 2: Combine the yogurt and both sugars in a large mixing bowl or in an electric mixer.
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Step 3: Add egg and vanilla to combined yogurt and sugar mixture.
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Step 4: Whisk the flour
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Step 5: baking powder and salt together in a separate bowl.
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Step 6: Add to wet yogurt/sugar mixture and then combine.
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Step 7: Fold in blueberries using a rubber spatula.
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Step 8: Use a teaspoon to scoop cookie batter.
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Step 9: Drop cookie dough onto pre-sprayed baking sheets
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Step 10: leaving approximately 2 inches (5.1 cm) between cookies.
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Step 11: Bake for 10 minutes or until the tops of the cookies are a light brown.
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Step 12: Remove hot cookies from the oven and allow them to stand for two minutes before moving them to a wire rack to cool completely.
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Step 13: Whip cream cheese in the electric mixture until light and fluffy.
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Step 14: Add confectioners’ sugar and lemon juice to cream cheese.
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Step 15: Mix in lemon zest.
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Step 16: Frost cookies once the cookies have fully cooled.
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Step 17: Finished.
Detailed Guide
Mix well until yogurt and sugars are fully integrated. , Combine well but don’t over mix. , Consider sifting the flour before combining it with the other ingredients. , If you are using an electric mixture, use the lowest setting to fully integrate dry ingredients. , Be gentle so you don't crush or break the blueberries--you want to have whole blueberries in each cookie. , You want each cookie to be a uniform size so choose a spoon that will allow you to accomplish this. ,, You may want to play with this time as some ovens bake hotter than others (so you may want to set your timer for 8 minutes and then check the cookies). , Some blueberries may have burst during the cooking process, which is to be expected. , Set mixture at medium speed and then into high toward the last few seconds of mixing. , Add sugar and lemon juice while the mixer is in motion, set to the lowest setting.
Use a rubber spatula to push cream cheese toward the middle as it mixes so it fully combines. , Stop the electric mixture and stir the lemon zest in by hand.
You want small pieces of the lemon zest to be apparent in the cookie so you don’t want it to dissolve by being mixed with the electric mixer. ,,
About the Author
Bruce Hernandez
Bruce Hernandez specializes in lifestyle and practical guides and has been creating helpful content for over 12 years. Bruce is committed to helping readers learn new skills and improve their lives.
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