Lemon Yogurt Cookies
Submitted by tamiash
Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.
YIELD
48 servingsPREP
3 hrsCOOK
12 minREADY
3 hrsThese aren’t your typical chewy oatmeal cookies. The secret ingredient is plain yogurt, which adds moisture and a subtle tang that makes the lemon zest pop.
The dough starts soft and sticky, which is why it needs a few hours in the fridge before you can shape it into balls. That chill time also lets the oats hydrate, creating cookies with a tender center and delicately crisp edges that shatter when you bite in.
A dusting of powdered sugar while they’re still warm adds sweetness without the heaviness of frosting, and it looks pretty enough for a cookie exchange.
Kitchen Tips
- Don’t skip the chill: The dough must refrigerate for 1 to 3 hours or it will be too sticky to shape.
- Fresh lemon zest: Use a microplane to grate just the yellow part of the peel. The white pith underneath is bitter.
- Sugar-dipped glass: Dipping the glass bottom in sugar prevents sticking and creates even, thin cookies that bake uniformly.
- Dust while warm: Sift the powdered sugar over cookies fresh from the oven so it adheres properly and creates that classic bakery look.
Ingredients
Directions
Lightly spray cookie sheet with no-stick cooking spray or oil lightly.
Beat margarine and l-l/4 cups sugar until fluffy.
Add yogurt, egg whites, lemon peel and vanilla; mix until well blended.
Gradually add combined remaining ingredients except powdered sugar; mix well.
Cover and refrigerate for 1 to 3 hours.
Heat oven to 375℉ (190℃).
With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet.
Using bottom of glass dipped in sugar, press into l/8-inch thick circles.
Bake 10 to 12 minutes or until edges are lightly browned.
Cool 2 minutes on cookie sheet; remove to wire rack.
Sift powdered sugar over warm cookies.
Cool completely.
Store tightly covered.
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