I really love lemon desserts. All kinds of lemon desserts. I don’t make them very often because I’m the only one in the house that will eat them, and while I’m totally capable of polishing off an entire batch of cookies, I definitely shouldn’t. Since I’ve been baking so much for other people for the past three weeks with Birthday Cake Confetti Cookies, Gluten Free Cheesecake Swirl Brownies, and Chocolate Crinkle Cookies, I decided this week’s recipe was for me!
These cookies are the perfect balance of sweet and tart, and they’re so soft and fluffy they basically melt in your mouth.
Super Soft Greek Yogurt Lemon Cookies
These soft and fluffy cake-like lemon cookies are topped off with a sweet and tangy lemon glaze!
Servings: 16
Equipment
- Baking sheet
- Oven
- Stand or hand mixer
- Large cookie scoop
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup of sugar
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¾ cup full fat Greek yogurt plain
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and preheat oven to 350°F.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy and pale yellow. Add egg and keep mixing until smooth. Beat in lemon zest, lemon juice, and Greek yogurt.
- Stir in dry ingredients, making sure not to overmix.
- Scoop out dough using a large cookie scoop and place on the prepared baking sheet 2 inches apart.
- Bake for 15-18 minutes or until edges are just beginning to brown.
- Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.
- To make the glaze, add all ingredients to a small bowl and stir until smooth. If icing is too thick, very gradually add small amounts of milk.
- Once the cookies have completely cooled, smooth a think layer of glaze on top.
Video
Notes
You can stack these cookies once the glaze is completely dry!
