Lemon Yogurt Cookies
This light lemon cookie recipe is made with lemon yogurt, which makes the cookies nice and moist and lower in fat and calories.
- Serves: 48 persons
- 3cups cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
- ½teaspoon baking soda
- 1teaspoon baking powder
- 1teaspoon salt
- 1 ½cups granulated sugar
- ½cup low-fat lemon yogurt
- 2large eggs, lightly beaten
- ⅓cup vegetable oil
- ½teaspoon lemon zest
- 1teaspoon fresh lemon juice
Step 1Gather the ingredients. Preheat the oven to 375 F and coat a baking sheet with cooking spray.
Step 2Combine the flour, baking soda, baking powder, and salt in a large bowl; set aside.
Step 3In another large bowl, combine the sugar, yogurt, eggs, oil, and lemon zest and juice; stir until well blended.
Step 4Add the dry ingredients to the yogurt mixture; stir until the dry ingredients are moistened.
Step 5Drop the batter by rounded teaspoonfuls, 2 inches apart, on the prepared baking sheet. Bake for 9 to 12 minutes or until the edges are slightly brown.
Step 6Cool for 1 minute and remove from the baking sheet to a wire rack to cool completely.