Blueberry Yogurt Cookies
Indulge in a burst of sweet and tangy delight with our Blueberry Yogurt Cookies recipe. These delectable treats are a delightful fusion of creamy Guiltless Blueberry Yogurt, plump blueberries, and a zesty cream cheese frosting. With a soft and chewy texture, these cookies are a perfect balance of flavors, making them an irresistible snack or dessert. Whether you're a seasoned baker or just starting out, this recipe is a breeze to follow. So, preheat your oven, gather your ingredients, and get ready to savor the delightful magic of Blueberry Yogurt Cookies!
Ingredients
For the Cookies:
- 1 cup Granulated Sugar
- 1 1/2 cup Guiltless Blueberry Yogurt
- 1 Egg large, beaten
- 1 tsp Vanilla
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Fresh Blueberries as desired
For the Lemon Cream Cheese Frosting:
- 1 8oz package Cream Cheese softened
- 2 3/4 cups Confectioners' Sugar
- 1/4 cup Fresh squeezed Lemon Juice
- 2 tsp Lemon Zest grated
Instructions
Make the cookies:
- Preheat the oven to 375 degrees F. Grease several baking sheets and set aside.
- In a large mixing bowl, mix together the sugar and Guiltless Blueberry 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 as many blueberries as you'd like.
- Drop tablespoonfuls of cookie dough onto the baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to brown at the edges.
- Remove from the oven and let the cookies cool on the baking sheet for another 2 minutes, then move to a wire cooling rack to cool completely.
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 for about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies