Ingredients for Lemon Yogurt Cookies
- Not found in recipe; recipe uses 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Not found in recipe; recipe uses 1 cup plain yogurt
- 2 large eggs
- Not found in recipe
- zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup plain yogurt
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How to Make Lemon Yogurt Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease with non-stick spray.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup plain yogurt, the zest of 1 large lemon, and 2 tablespoons lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
1g
Carbs
5g
