These Blueberry-Yogurt Cookies Just Made Your Weekend

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cookies-600Photos: courtesy of Spoon Fork Bacon
Here at R29, we’re genuine suckers for great style, fierce beauty, and, well...butter. So, it’s no surprise that we’re completely hooked on Spoon Fork Bacon, a culinary-inspired blog that embraces another three essentials things in equal measure: Healthy snacks, indulgent sweets, and serious cocktails — each as innovative as they are yummy (did we just say that?). Check back every month for a few of our all-time favorites from SFB...the culinary arts just got way cooler!

Blueberry-Yogurt Cookies
Makes about 40

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup superfine sugar (granulated works fine)
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 lemon, zested
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 1/4 cup fresh blueberries
1/2 cup Swedish pearl sugar

Directions:
1. Preheat oven to 375°F.

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

3. In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.

4. Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.

5. Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.

6. Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.

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Baked Blueberry Doughnuts
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