Name: Lemon Yogurt Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour (measured and leveled); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened to room temperature); 1 cup sugar; 1 large egg (at room temperature); 1 tablespoon lemon zest (finely grated from about 1 medium lemon); 1/2 cup plain yogurt (full-fat or Greek-style for creamier texture, at room temperature); 1 teaspoon vanilla extract

Jump to Recipe

Creamy, bright, and impossibly tender, these Lemon Yogurt Cookies are the kind of small comfort that feels like sunshine on a plate. Lightly crisp at the edges and pillowy in the center, each bite bursts with gentle lemon aroma and a soft tang from yogurt that keeps them moist for days. Fun fact: adding yogurt to cookie dough was a kitchen hack popularized by home bakers who wanted cake-like softness without extra fat. If you’re a lemon lover or just want an easy treat, this recipe delivers in under an hour and is perfect for weeknight baking or last-minute company. For another take on lemony cookie goodness, peek at our classic Lemon Yogurt Cookies recipe for more variations classic Lemon Yogurt Cookies recipe. You’ll be tempted to bake a double batch.

What is Lemon Yogurt Cookies?

What makes a cookie earn the name Lemon Yogurt Cookies? Is it the tang, the texture, or the chance to say you made something that feels both fresh and comforting? These are essentially simple drop cookies where plain yogurt replaces part of the fat or liquid to create a moist, tender crumb and a subtle tang that balances the lemon zest. Legend (or at least kitchen gossip) says someone swapped in yogurt during a supply shortage and discovered they’d stumbled upon a keeper—proving once again that “the way to a man’s heart is through his stomach.” Try them and see if they become your shortcut to friends’ and family’s hearts.

Why You’ll Love This

Zesty, tender texture: The lemon zest and yogurt pair to create a cookie that’s bright on the palate and soft as a small cake, with just enough edge for contrast.
Budget-friendly baking: No specialty ingredients here. Basic pantry staples make an impressive homemade treat that costs far less than bakery options.
Versatile toppings and mix-ins: Dust with powdered sugar, drizzle a thin lemon glaze, or press in a few poppy seeds for texture and visual appeal.

Compared to richer butter-heavy cookies or cheesecake-filled bites, these feel lighter but still satisfying—think of them as the everyday comfort sibling of indulgent lemon coconut cheesecake cookies, a delightful follow-up if you want a richer lemon option lemon coconut cheesecake cookies. Make them for an afternoon snack, a bake sale, or a simple dessert after dinner.

How to Make

Quick Overview

You’ll love how straightforward this recipe is: a handful of ingredients, a few minutes of mixing, and a short bake time. The dough comes together quickly and bakes into cookies that are soft in the center with gently golden edges. The standout element is the creamy yogurt that keeps the cookies moist while the lemon zest gives a fresh lift. Total active time is about 15 minutes and baking adds 10 to 12 minutes per batch, so you can have fresh cookies in roughly 30 minutes including prep and cooling.

Ingredients

2 cups all-purpose flour, measured and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup sugar
1 large egg, at room temperature
1 tablespoon lemon zest, finely grated from about 1 medium lemon
1/2 cup plain yogurt, full-fat or Greek-style for creamier texture, at room temperature
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
In a bowl, whisk together the flour, baking soda, and salt. Make sure the dry ingredients are well combined so the leavening distributes evenly.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes with an electric mixer or 4 minutes by hand. Add the egg, lemon zest, and vanilla extract; mix until fully incorporated and the mixture looks smooth.
Incorporate the yogurt and gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender—stop when you no longer see streaks of flour.
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Use a small cookie scoop or two spoons for consistent sizes.
Bake for 10-12 minutes, until the edges are just turning golden and the centers look set but still soft. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Lemon Yogurt Cookies

What to Serve With

A cup of Earl Grey or green tea to complement the citrus notes.
Fresh berries or a simple fruit salad for a light contrast.
A scoop of vanilla ice cream for a dessert plate that’s more indulgent.
Lemon curd or a thin lemon glaze for adults who want an extra punch of citrus.
For a party platter, arrange these with shortbread and chocolate-dipped cookies for variety.

Top Tips for Perfecting

Ingredient substitutions: You can use Greek yogurt for a denser texture or low-fat yogurt for fewer calories, but full-fat yogurt gives the best moisture and flavor. If you don’t have unsalted butter, reduce added salt slightly.
Zest technique: Zest only the colored part of the lemon; the white pith is bitter. Use a microplane for even, fragrant zest.
Dough consistency: If the dough feels too loose (rare with these measurements), chill for 15 minutes before scooping. If too stiff, add a teaspoon of yogurt.
Baking timing: Ovens vary—start checking at 9 minutes if you prefer very pale cookies. Slightly underbaked centers yield a softer cookie after cooling.
Common mistakes to avoid: Overmixing the dough will create tough cookies; don’t skip softening the butter as it helps aerate the mixture for a lighter texture.

Storing and Reheating Tips

Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to one week.
Freezing: Arrange cooled cookies on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Best reheating: Warm cookies for 6-8 seconds in a microwave or 3-4 minutes on a baking sheet in a 300°F oven to revive softness without drying them out.

FAQs

Can I use flavored yogurt instead of plain?
Yes, but choose mild flavors like vanilla. Fruit-flavored yogurts can change the texture and sweetness level; plain gives the cleanest lemon balance.

Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 24 hours. Bring it to room temperature for 10 minutes before scooping and baking.

What if I don’t have a microplane for lemon zest?
Use a fine grater or carefully shave the zest with a vegetable peeler and chop it finely to avoid bitter pith.

Can I add mix-ins like poppy seeds or white chocolate chips?
Yes. Poppy seeds are a classic pairing with lemon—add 1 to 2 teaspoons. White chocolate chips work nicely too, add about 1/2 cup.

How do I get crisper edges and softer centers?
Bake at 350°F and remove cookies when edges are just golden but centers still look set; they’ll firm up as they cool. For crispier edges, bake 1-2 minutes longer.

Conclusion

These Lemon Yogurt Cookies are worth making because they’re simple, quick, and deliver bright, buttery lemon flavor with a tender, moist crumb that appeals to the whole family. Whether you’re baking for a weeknight treat or a small gathering, the technique is forgiving and the results impressive. If you’d like an alternate take with a Greek yogurt glaze and an even fluffier texture, check out Fluffy Lemon Cookies with Greek Yogurt & Sweet Lemon Glaze for inspiration and a slightly different lemon cookie experience. Enjoy baking, and don’t forget to share a plate with someone special.