Lemon Yogurt Cookies
Creamy, bright, and impossibly tender, these Lemon Yogurt Cookies are the kind of small comfort that feels like sunshine on a plate.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
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
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- 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.
- Incorporate the yogurt and gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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.
Notes
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.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg