A light lemon cookie recipe made with lemon yogurt. If you like lemon cookies but aren't sure about this one, scroll down for more lemon cookie recipes to try. Recipe courtesy the Wheat Foods Council.
Ingredients:
- 3 cups cake flour OR 2 1/2 cups plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1/2 cup low-fat lemon yogurt
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
Preparation:
Pre-heat oven to 375 degrees.
Combine flour, baking soda, baking powder and salt; set aside.
In a large bowl, combine sugar, yogurt, eggs, oil, lemon peel and lemon juice; stir until well blended. Add dry ingredients; stir until dry ingredients are moistened.
Drop by rounded teaspoonfuls, 2 inches apart on baking sheet coated with non-stick spray. Bake for 9 to 12 minutes or until edges are slightly brown. Cool 1 minute; remove from baking sheet to wire rack and cool completely.
Makes 48 3-inch cookies.
Nutritional Information: Each cookie provides approximately: 68 calories, 1 g protein, 12 g carbohydrates, 2 g fat (0 g saturated), 0 g fiber, 9 mg cholesterol, 7 mcg folate, 1 mg iron, 78 mg sodium. Source: Wheat Foods Council
