Description
These thin and chewy lemon cookies are a reduced-fat version of the original, made with yogurt. Fresh lemon juice and zest make them burst with citrus flavor.
Ingredients
- 2 cups Bread Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- 2 whole Lemon’s Zest (grated)
- 3 Tablespoons Butter, Melted
- 1-½ cup Granulated Sugar
- 1 whole Egg
- 1 teaspoon Fresh Squeezed Lemon Juice
- ½ cups Chobani Non-fat Lemon Greek Yogurt
- 2 drops Yellow Food Coloring (I Prefer The Gel Type), Or As Needed To Reach Desired Color
- ¼ cups Powdered Sugar
Preparation
Preheat oven to 350 F. Combine flour, salt, baking soda and lemon zest in a bowl. Set aside.
Using a whisk, beat butter and sugar by hand until light in color. Beat in egg until combined. It will form a mass. Add lemon juice, yogurt and food coloring (I use about 1/8 rounded teaspoon of yellow gel food coloring). Beat until smooth and well incorporated. Slowly add flour mixture until well blended. You may need to switch over to a wooden spoon to mix as the batter thickens. Don’t over-mix.
Spray a baking sheet with cooking spray. Drop cookie dough onto baking sheet using a 1.5-inch ice cream scoop (or scoop using a tablespoon and roll into a ball). Place them 2 inches apart on the tray. Flatten dough to about 1/4-inch thick using the bottom of a glass or cup to press. Dip glass or cup into powdered sugar if it sticks to the dough. Bake for 7 to 9 minutes. Remove from oven.
Sprinkle powdered sugar on cookies when they come out of the oven. Transfer to a cooling rack. Store in an airtight container.
Note: Hand mixing is the best method for obtaining chewy cookies. Using electric mixers will not affect the taste but may affect the texture.
