|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon dessert lovers rejoice—these lemon cookies are moist, pillowy soft, full of citrus flavor, and better for you than a typical lemon cookie. That's because they include low-fat lemon yogurt which reduces the amount of fat and calories. The lemon flavor of the yogurt is boosted with a bit of lemon zest and juice, giving these simple cookies a nice, bright flavor, while the sugar adds sweetness and balances out the tart taste.
Because the yogurt, as well as vegetable oil, replaces the butter normally found in cookies, these cookies have less than 70 calories and only two grams of fat each, making them a relatively low-calorie treat—as long as you don't eat more than a couple at a time.
The recipe calls for cake flour, but if you don't have any you can use all-purpose. Otherwise, you most likely have all of the ingredients in your pantry. These cookies come together easily, first by mixing the dry ingredients and then adding to the combined sugar, yogurt, eggs, oil, and lemon zest and juice. The batter is dropped by rounded teaspoonfuls and baked until set and golden around the edges. Enjoy these tart and sweet cookies with a cup of tea as an afternoon treat.
- 3 cups cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup low-fat lemon yogurt
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Gather the ingredients. Preheat the oven to 375 F and coat a baking sheet with cooking spray.
Combine the flour, baking soda, baking powder, and salt in a large bowl; set aside.
In another large bowl, combine the sugar, yogurt, eggs, oil, and lemon zest and juice; stir until well blended.
Add the dry ingredients to the yogurt mixture; stir until the dry ingredients are moistened.
Drop 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.
Cool for 1 minute and remove from the baking sheet to a wire rack to cool completely.
For even more lemon flavor, you can drizzle a simple lemon glaze on top of the cookies. Combine confectioner's sugar, milk, and lemon juice and whisk together. Add more sugar or milk to reach the consistency you prefer.
When a recipe calls for both the zest and juice of citrus, it is always best to zest first; this way, you can hold the fruit in your hand while removing the peel. Then cut the lemon, lime, or orange in half and squeeze out the juice.