Lemon Crinkle Cookies

Lemon Crinkle Cookies | Domesticated Academic

Lemon is an ongoing love affair with which I gladly take part in. Unlike an actual love affair, which I can imagine would get messy after a while, I don’t feel like the relationship I’ve got with lemon will ever get messy. Unless I randomly develop some sort of citrus, gluten, cookie allergy. Then….we might have a fight.

Lemon Crinkle Cookies | Domesticated Academic

Anyway….you’ll love these cookies if you love lemon and they take no time to put together. These burst in your mouth with lemon flavor and they’re super moist. I also continue my quest with greek yogurt and you’ll find you don’t miss all of the butter.

Lemon Crinkle Cookies | Domesticated Academic

We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn’t help going back for seconds and thirds. The addition of half greek yogurt made me feel slightly better about eating a few more cookies than I probably should have. Good thing I can give this stuff away!

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:

  • 1/4 cups butter, softened
  • 1/4 cup non fat greek yogurt
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter, yogurt, and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Love lemon too?

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13 thoughts on “Lemon Crinkle Cookies

  1. These cookies are fabulous! I doubled the zest for a really lemon taste. Also, dusted them again with powdered sugar to look pretty. After freezing, they taste fresh baked. I usually only make chocolate cookies but am adding this to my recipe file.

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  4. In the recipe, you say to use •1/4 cup non fat greek yogurt.
    What flavor greek yogurt would that be…., just plain greek yogurt?
    I can’t wait to give this recipe a try.

    • I re-read through the recipe and saw that the following ingredients were left out in the directions;
      •¼ teaspoons salt
      •¼ teaspoons baking powder
      •⅛ teaspoons baking soda
      •1-½ cup all-purpose flour

      I would whisk all these ingredients together in a seperate bowl and set it aside.
      Then cream together the butter, yogurt and sugar.
      Then gradually add in the flour mixture, being sure to scrape sides of mixing bowl occasionally, until all flour mixture has been incorporated.
      Then form the dough balls.

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