These Greek Yogurt Lemon Blueberry Cookies are a sunshine-packed sweet treat made with a protein-rich twist. We all know how hard it is to resist fresh, juicy blueberries, especially when they’re tucked inside a soft cookie that’s kissed with lemon. Now imagine pairing that burst of berry goodness with creamy Greek yogurt—yep, it’s a win-win. I’ve baked my fair share of cookies—some good, some…well, let’s just say ‘experimental’—but these? These are the kind that disappear by the handful. They’re light without being airy, moist without being cake, and sweet without being overwhelming. They’re the type of cookie that politely says, “I’m a treat,” but still feels like you’re eating smart. This recipe is a gem in the world of Greek Food Recipes and hits all the right notes for anyone craving Greek recipes that are on the lighter side. It’s a nice break from the usual Greek yogurt chicken salad or even those savory Greek chicken recipes. And if you’re on the hunt for healthy Greek recipes that still feel like a reward—or traditional Greek recipes with a fresh take—this cookie batch belongs in your kitchen. Perfect for afternoon tea, a guilt-free dessert, or a quick pick-me-up.

1) Key Takeaways
2) Easy Greek Yogurt Lemon Blueberry Cookies Recipe
3) Ingredients for Greek Yogurt Lemon Blueberry Cookies
4) How to Make Greek Yogurt Lemon Blueberry Cookies
5) Tips for Making Greek Yogurt Lemon Blueberry Cookies
6) Making Greek Yogurt Lemon Blueberry Cookies Ahead of Time
7) Storing Leftover Greek Yogurt Lemon Blueberry Cookies
8) Try these Dessert Recipes next!
9) Greek Yogurt Lemon Blueberry Cookies
10) Nutrition

1) Key Takeaways

These cookies are soft, sweet, and bursting with real blueberries.
Greek yogurt adds moisture and a touch of protein.
The lemon zest gives them a fresh and bright flavor.
No chill time needed, so they come together quickly.

2) Easy Greek Yogurt Lemon Blueberry Cookies Recipe

I love a cookie that doesn’t ask for much. No dough chilling. No mixer needed. Just a big bowl, a spoon, and enough willpower not to eat the dough before it hits the oven. These Greek Yogurt Lemon Blueberry Cookies are the kind that makes your kitchen smell like sunshine. They check every box: soft, not too sweet, with a little zing from fresh lemon zest. I’ve baked them for brunches, for birthdays, for “just because” moments—and they never last more than a day or two.

Greek Food Recipes often lean savory, but this one’s a sweet little surprise. That’s part of the charm. You get the familiar comfort of a soft cookie, but the creamy tang of Greek yogurt makes it feel just a little more grown-up. And blueberries? They’re like juicy treasure buried in every bite. If you’re into Greek Dinner Recipes or even Healthy Greek Recipes, this is a fun twist that won’t feel out of place.

Whether you’re just craving a new dessert or you’re sneaking in some Greek inspiration, this recipe delivers without asking much from you. And if your fridge is anything like mine, there’s always a half-eaten tub of Greek yogurt waiting to be used.

3) Ingredients for Greek Yogurt Lemon Blueberry Cookies

Unsalted Butter: Start with room-temperature butter so it creams easily. You want it soft but not melted. This gives your cookies a tender texture.

Granulated Sugar: Just the right amount for sweetness. It pairs well with the tang from the yogurt and the brightness of the lemon.

Egg: One large egg helps bind everything together. No fancy eggs needed—just whatever’s in your fridge.

Greek Yogurt: Go with plain, full-fat if you can. It adds a creamy, rich texture that makes these cookies soft. If you’re a fan of Greek yogurt chicken salad, you’ll appreciate this familiar flavor in a sweeter context.

Vanilla Extract: A splash of vanilla rounds out the flavors. It’s subtle, but noticeable.

Lemon Zest and Juice: These are the real game changers. The zest adds intense lemon aroma, and the juice gives it a fresh citrus bite.

All-Purpose Flour: Nothing fancy here. Regular flour holds everything together and gives structure to the dough.

Baking Soda: Just enough to give the cookies a bit of lift without turning them cakey.

Salt: A pinch makes the sweet taste even sweeter. It’s small but makes a difference.

Fresh Blueberries: The star of the show. Try not to overmix them into the dough so they stay whole and juicy.

4) How to Make Greek Yogurt Lemon Blueberry Cookies

Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Don’t skip the paper. It makes cleanup easier and keeps the cookies from sticking.

Step 2. In a large bowl, mix the softened butter and sugar until the mixture is light and fluffy. I use a wooden spoon. You could use a hand mixer, but you don’t need one.

Step 3. Add in the egg, Greek yogurt, vanilla extract, lemon zest, and juice. Stir until everything looks smooth. The mixture may look a little curdled—don’t worry. That’s normal.

Step 4. In another bowl, whisk together flour, baking soda, and salt. This helps avoid clumps later on.

Step 5. Gradually add the dry ingredients into the wet mix. Don’t overdo it. Mix just until you no longer see flour streaks.

Step 6. Gently fold in the blueberries. Use a spatula or your hands, but go easy so they don’t burst and stain the whole dough purple.

Step 7. Drop rounded tablespoons of dough onto the baking sheet. Give them space. These spread a little while baking.

Step 8. Bake for 10 to 12 minutes. You want the edges just golden and the tops set.

Step 9. Let them cool for 5 minutes on the sheet before moving them to a rack. This helps them firm up without overbaking.

5) Tips for Making Greek Yogurt Lemon Blueberry Cookies

Use room-temperature ingredients. Cold butter or eggs can make the batter lumpy and uneven. Pull your stuff out about 30 minutes before starting.

If you’re using frozen blueberries, don’t thaw them. Just toss them in as-is. This keeps the juice from bleeding into the dough too much. It’s a little trick I learned after turning a whole batch purple.

Don’t overmix the dough. This isn’t bread. You want tender cookies, not chewy ones. Mix just until everything comes together.

6) Making Greek Yogurt Lemon Blueberry Cookies Ahead of Time

You can make the dough ahead and keep it in the fridge overnight. It helps the flavors develop and the cookies bake up a little thicker, which I personally love.

If you’re baking the same day, feel free to prep the dough in the morning and refrigerate until evening. Just let it sit at room temp for a few minutes before scooping it out.

For longer storage, scoop the dough into balls, freeze them on a tray, and keep them in a sealed bag. Bake straight from the freezer, just add a minute or two to the cook time.

7) Storing Leftover Greek Yogurt Lemon Blueberry Cookies

Keep them in an airtight container on the counter for up to 3 days. They’re best the day you make them, but still pretty good the day after.

If your kitchen runs warm, store them in the fridge to keep the blueberries fresh. They’ll last up to 5 days that way. Warm them slightly before eating to bring back the soft texture.

These freeze well too. Stack them with parchment in between and store in a zip bag. Defrost at room temp for 30 minutes—or pop one in the microwave for a treat in seconds.

8) Try these Dessert Recipes next!

9) Greek Yogurt Lemon Blueberry Cookies

Greek Yogurt Lemon Blueberry Cookies – Greek Food Recipes

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Greek

Keywords: Greek Chicken Recipes, Greek Dinner Recipes, Greek Food Recipes, Greek recipes, Greek yogurt chicken salad, Healthy Greek Recipes, Traditional Greek Recipes

Servings: 12 cookies

Author: Marsha

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and stir just until combined.
Gently fold in the blueberries, being careful not to crush them.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

10) Nutrition

By Marsha for Healthy Living Mindset