Lemon Yogurt Cookie Recipe
Okay, you guys, let’s talk about cookies. Not just any cookies, but these incredible Lemon Yogurt Cookies. I swear, these little bites of sunshine are like happiness baked into a single, soft, chewy package. They remind me of something my grandma used to make, but with a tangy, bright twist that just sings on your tongue. If you’re a fan of those classic Lofthouse cookies, you know, the ones with the super-sweet frosting? These are kinda similar in texture – soft and cakey – but instead of being overwhelmingly sweet, they’ve got this amazing lemony zing that keeps you coming back for more. Honestly, I’ve probably made this **lemon yogurt cookie recipe** a hundred times, and it’s always a hit. So, grab your apron, and let’s get baking!
What is a lemon yogurt cookie recipe?
What are Lemon Yogurt Cookies? They’re soft, almost cake-like cookies, made with yogurt to give them an incredible moistness and a delicious taste. What is the perfect balance between lemon and tang? What is a drop cookie? Just mix, drop, bake, and devour. How does yogurt contribute to cookie’s tender crumb? What is the name of a cookie? What is the marriage of lemon and yogurt? What is the result? A cookie that’s both comforting and refreshing, perfect for any time of day.
Why you will love this recipe?
Okay, where do I even start? There are so many reasons to adore this **lemon yogurt cookie recipe**. First and foremost, the flavor is just outstanding. That burst of lemon is like sunshine in every bite, perfectly complemented by the subtle tang of the yogurt. It’s not overwhelmingly sweet, which is a huge plus for me. I’m not a huge fan of overly sweet things, and these hit the perfect balance. But beyond the incredible flavor, these cookies are unbelievably easy to make. Seriously, even if you’re a novice baker, you can nail this recipe. It’s pretty much a one-bowl wonder, and there’s no chilling required, which means you can have fresh, warm cookies in under an hour. Plus, the ingredients are things you probably already have in your pantry and fridge. No fancy or hard-to-find items here.
What I love about this is that it’s such a crowd-pleaser. Is it true that kids love them? What are some good ice creams to make for a bake sale? They’re also surprisingly versatile. What are some good ways to add poppy seeds to a salad? Or sandwich them with lemon curd for a truly decadent treat. If you love easy, delicious, and versatile cookie recipes, this **lemon yogurt cookie recipe** is a must try. Is your new best friend about to become your best friends? What are some of my favorite sugar cookie recipes? What makes lemons so special?
How do I make lemon yogurt cookies?
Quick Overview
How do I make Lemon Yogurt Cookies? You’ll whisk together your dry ingredients, cream together our wet ingredients. What is the difference between yogurt and lemon zest? ), combine the two, and then drop spoonfuls onto a baking sheet. What is a quick bake in the oven? What happens when cookies are still warm? Is this recipe foolproof?
Ingredients Notes
For the cookies:
All-purpose flour: This forms the base of our cookies. Make sure it’s fresh for the best texture.
Baking Powder: This helps the cookies rise and become nice and fluffy. Don’t skip it!
Baking Soda: Works with baking powder to create the perfect rise and texture.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted Butter: Softened to room temperature. This is crucial for creaming properly.
Granulated Sugar: Adds sweetness and helps create a tender crumb.
Large Eggs: Bind the ingredients together and add richness.
Lemon Zest: This is where all that bright lemon flavor comes from! Use a microplane for the finest zest.
Lemon Juice: Adds a touch of tang and enhances the lemon flavor.
What is the secret ingredient in plain yogurt?
For the Glaze (Optional):
Powdered Sugar: Creates a smooth and sweet glaze.
Lemon Juice: Adds a tangy kick to the glaze. Adjust the amount for your desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Is it necessary to line a baking sheet with parchment paper? How do I clean cookies? I always do this, even with non-stick pans – it’s just a habit!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Whisking ensures that everything is evenly distributed, which is important for the cookies to rise. Don’t just dump everything in a bowl – give it some good whisk!
Step 3: Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. If you use an electric mixer for about 3 minutes, the mixture should be pale and airy. This step is important for incorporating air into the dough, which helps create a tender cookie.
Step 4: Combine
Beat the eggs one at a time, then stir in the lemon zest, lemon juice, and yogurt. Make sure everything is well combined. The batter might look slightly curdled at this point, but don’t worry, it will all come together in a matter of minutes.
Step 5: Add Dry to Wet
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What is the best way to avoid overmixing? If you overmix flour, you can develop gluten in the flour resulting in hard cookies. Mix until the flour disappears, then stop.
Step 6: Drop by Spoonfuls
Do not overwork a baking sheet. Drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between. I like to use a cookie scoop to ensure uniform size, but I also like using some sort of regular spoon.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should be soft to the touch. Keep a close eye on them, as baking times can vary depending on your oven.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. While cookies are cooling, prepare the glaze by whisking together the powdered sugar and salt. How do I make lemon juice and water smooth? Drizzle the glaze over the cookies.
Step 9: Serve
Can you serve Lemon Yogurt Cookies with a cup of tea, coffee, or even cold milk? What are the best wedding dresses to wear?
What should I serve it with?
Lemon Yogurt Cookies are incredibly versatile and can be enjoyed in so many ways.
For Breakfast:Pair them with a strong cup of coffee or latte. The lemon flavor cuts through the richness of the coffee perfectly. I sometimes like to crumble one over my yogurt parfait for a little extra sweetness and flavor.
For Brunch:Arrange them beautifully on a platter alongside fresh berries, mini quiches, and an ice-cream pitcher. What are some of the best brunch spreads?
As Dessert:Serve them with a scoop of vanilla ice cream or whipped cream after supper. What are some good sweet endings to a meal?
For Cozy Snacks:They’re the ultimate comfort food. Enjoy them with a warm cup of herbal tea on an chilly evening. My kids love milk after school. What are some of the best ways to make them feel better?
How do I make a Lemon Yogurt Cookie?
What are some of the best tips for making Lemon Yogurt Cookies?
Lemon Zest: Don’t skip the lemon zest! It’s crucial for that bright lemon flavor. Use a microplane to get the finest zest, and be sure to only zest the yellow part of the lemon, avoiding the white pith, which can be bitter.
Butter Temperature: Make sure your butter is softened to room temperature, but not melted. It should be soft enough to press your finger into, but still hold its shape. This is essential for creaming properly with the sugar.
Don’t Overmix: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until the flour disappears, then stop.
Yogurt Choice: I prefer to use plain, full-fat yogurt for the best flavor and texture. However, you can also use Greek yogurt, but you might need to add a tablespoon or two of milk to thin out the dough slightly.
Baking Time: Keep a close eye on the cookies while they’re baking, as baking times can vary depending on your oven. The edges should be lightly golden and the centers should be set.
Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency. For a thicker glaze, use less lemon juice. For a thinner glaze, use more. I usually start with a tablespoon and then add more, a little at a time, until I reach the perfect consistency. One time I added too much at once and had to add a little more powdered sugar so always go little by little.
Storing and Reheating Tips
These Lemon Yogurt Cookies are best enjoyed fresh, but they can also be stored for later.
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to a week. Just make sure they’re in an airtight container to prevent them from drying out.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to store the cookies, I recommend glazing them just before serving, as the glaze can become sticky during storage.
Frequently Asked Questions
Final Thoughts
Seriously, these **lemon yogurt cookie recipe** cookies are one of my all-time favorites. They’re easy to make, bursting with flavor, and always a crowd-pleaser. What more could you ask for? The soft, cakey texture combined with that bright lemon zing is just irresistible. And that subtle tang from the yogurt? It’s pure magic. If you’re looking for a simple yet satisfying cookie recipe, this is it. I promise you won’t be disappointed. If you loved this recipe, be sure to check out my other cookie recipes for more sweet inspiration! Happy baking, everyone! I can’t wait to hear how yours turn out! Let me know in the comments if you try them, and don’t forget to rate the recipe! Sharing is caring!
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Lemon Yogurt Cookie Recipe
Ingredients
Main Ingredients
- 2 cup all-purpose flour sifted
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter softened
- 1.25 cup sugar
- 2 tablespoon lemon zest freshly grated
- 0.5 cup plain yogurt full-fat
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 0.25 cup lemon juice freshly squeezed
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the lemon zest and mix well.
- Add the eggs one at a time, beating well after each addition. Stir in the yogurt, vanilla extract, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Remove from oven and let cookies cool on a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
