Lemon Yogurt Cookies

Today’s recipe comes from my BRAND NEW! Stonyfield Farm Yogurt Cookbook. The description reads: These are like melt-in-your-mouth sugar cookies – a real treat for lemon lovers! And cookie lovers. And those who like treats. And even those who don’t like cookies, or treats, but do now because these are just SOoo good.

Yields 2 dozen cookies.

SODIUM CONTENT: 11 mg per cookie


1 c. granulated sugar
1/2 c. powdered sugar
1 c. (2 sticks) unsalted butter
1 egg
1 c. Stonyfield Farm Fat Free Lemon Yogurt
3 c. all-purpose flour
1/2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
grated zest of 1 lemon
1/2 c. granulated sugar, for topping


Preheat the oven to 350 degrees. Lightly grease two baking sheets and set aside.

In an electric mixer, beat the sugars, butter and egg on medium speed until light and fluffy. Add the yogurt and beat until combined. In another bowl, whisk together the flour, baking powder, baking soda, and lemon zest. Add the dry ingredients to the yogurt mixture and beat well.

Drop the batter by rounded tablespoons onto a baking sheet. Sprinkle the cookies generously with the extra sugar. Place sheet on lower rack in oven and bake 7 minutes. Move to the upper rack and bake another 8 minutes. Remove from oven and transfer cookies to a wire rack to cool. Store leftovers in an airtight container.

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