Lemon Yummies

    (18)
    37 mins

    Incredibly delicious, soft, lemony cookies. The perfect cookie for a tea party.


    16 people made this

    Ingredients
    Makes: 30 

    • 300 g white sugar
    • 120 ml low-fat lemon yogurt
    • 80 ml vegetable oil
    • 2 egg
    • 1 teaspoon lemon zest
    • 1 teaspoon fresh lemon juice
    • 335 g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt

    Directions
    Prep:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 375 degrees F (190 degrees C ). Grease cookie sheets.
    2. In a large bowl, combine sugar, yogurt, oil, eggs lemon zest, and lemon juice. Stir until well blended. Sift together the flour, baking soda, baking powder, and salt. Add to the wet mixture and stir until smooth.
    3. Drop cookies by rounded teaspoonfuls onto prepared cookie sheets. Bake in preheated oven for 8 to 10 minutes. Edges should be slightly brown. Let cookies cool slightly before removing from cookie sheets.

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    Reviews and ratings
    Global ratings:
    (18)

    Reviews in English (16)

    by
    13

    I liked this recipe, although I didn't have lemon flavored yogurt, but used plain instead and added another teaspoon of lemon juice. I'll definitely make this again.  -  29 Nov 2008  (Review from Allrecipes US | Canada)

    by
    12

    These are definitely very cakey and moist, and very ideal for having with a cup of tea or coffee. After reading what others had to say, I dropped the oil and used butter instead, and I also omitted the lemon juice and opted for 3 t. of lemon extract instead. I still used the zest, though- there is no sub for that! Not the best cookie I've ever had, but decent and with potential!  -  12 Sep 2008  (Review from Allrecipes US | Canada)

    by
    9

    I had fun w/ this recipe! I used part yogurt and part sour cream, as that's what I had in the fridge. I cut the oil a bit and added more juice (I used bottled lime juice), and I omitted the zest as I had none. The batter is thicker than cake but thinner than cookie, so I put 1/8 C batter in muffin tins lined w/ paper muffin cups, added 1 1/2 tsp cherry jam, than another 1/8 C batter. I baked for 25 min @ 375' and I'm delighted w/ the turnout! I'm sending overseas w/ a can of cherry frosting. Fabulous! Thinking of adding chopped cranberries next time.  -  17 May 2009  (Review from Allrecipes US | Canada)

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