250 g all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
50 g superfine sugar granulated works fine
250 g Greek yogurt
1 egg, lightly beaten
1 lemon, zested
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
185 g fresh blueberries
(120 g Swedish pearl sugar)

250 g all purpose flour 1 ½ teaspoons baking powder 50 g superfine sugar granulated works fine 250 g Greek yogurt 1 egg, lightly beaten 1 lemon, zested 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 185 g fresh blueberries

1. Preheat oven to 180°C.

2. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together with a fork and set aside.

3. In a large mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined.

4. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain.

5. Gently fold in the blueberries.

6. Grease two baking sheets with cooking spray and drop 1 tablespoon sized dollops of batter about 1 inch apart.

7. Sprinkle the tops of each cookie with a small amount of pearl sugar.

8. Bake for about 15 minutes or until the edges begin to brown.

9. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.

10. Cookies can be stored in an airtight container for 3-5 days in the fridge and are best if refreshed in a warmed oven for about 7 minutes before serving.


Notes:
The yogurt replaces the butter in these cookies with a 1:1 ratio, which is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.

To make ahead: The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.

To freeze ahead: make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.

Variations:
The Greek yogurt can be replaced with sour cream for a 1:1 ratio. The Greek yogurt can also be replaced with plain yogurt, but make sure to reduce the amount to 1 cup.

The blueberries can be swapped out for blackberries or chopped strawberries.

A thin vanilla or lemon glaze can be drizzled over the tops of the cookies for added sweetness and decadence.

The Swedish pearl sugar can be omitted if a soft cookie without a crunchy top is desired.