Soft Greek Yogurt Cookies with Lemon Icing

Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 3/4 cup plain Greek yogurt (full-fat preferred)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, for extra lemon flavor)

For the Lemon Icing:

• 2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2-3 tablespoons milk or heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

Make the Cookie Dough:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar in a large bowl using an electric mixer until light and fluffy (about 3-4 minutes).
4. Beat in egg until well combined, then mix in Greek yogurt, vanilla, and lemon zest (if using).
5. Add dry ingredients gradually, mixing on low speed until just combined. Don’t overmix – the dough will be soft.
6. Chill dough for 15-20 minutes to make it easier to handle.

Bake the Cookies:

1. Scoop dough into 2-tablespoon portions using a cookie scoop or spoon. Place on prepared baking sheets, spacing 2 inches apart.
2. Bake for 10-12 minutes until edges are just set but centers still look slightly soft. Don’t overbake!
3. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Lemon Icing:

1. Sift powdered sugar into a medium bowl to remove lumps.
2. Whisk in lemon juice, lemon zest, vanilla, and salt.
3. Add milk 1 tablespoon at a time until you reach desired consistency. The icing should be thick enough to coat the back of a spoon but thin enough to spread easily.
4. Let icing sit for 5 minutes to thicken slightly before using.

Ice the Cookies:

1. Dip tops of completely cooled cookies into icing, allowing excess to drip off.
2. Place on wire rack to set, about 15-20 minutes.
3. Optional: Sprinkle with additional lemon zest while icing is still wet.

Tips for Perfect Soft Cookies:

Cookie Texture Secrets:

• Greek yogurt is the key to ultra-soft texture
• Don’t overbake – cookies will continue cooking on hot pan
• Full-fat yogurt gives the best results
• Chill dough if it’s too sticky to handle

Icing Tips:

• Fresh lemon juice makes the biggest difference in flavor
• Strain lemon juice if you want smooth icing without pulp
• Adjust consistency with more powdered sugar (thicker) or liquid (thinner)
• Double-dip for thicker icing layer if desired

Storage:

• Store uniced cookies in airtight container for up to 1 week
• Iced cookies best eaten within 2-3 days
• Freeze uniced cookies for up to 3 months

Flavor Variations:

Cookie Base Variations:

• Vanilla Bean: Add seeds from 1 vanilla bean
• Almond: Replace vanilla with almond extract
• Orange: Add orange zest instead of lemon zest

Icing Variations:

• Lime Icing: Replace lemon with lime juice and zest
• Orange Icing: Use fresh orange juice and zest
• Vanilla Glaze: Omit lemon, increase vanilla to 1 teaspoon
• Cream Cheese Icing: Add 2 oz softened cream cheese to icing

Mix-in Options:

• Lemon Poppy Seed: Add 1 tablespoon poppy seeds to dough
• Blueberry Lemon: Fold in 1/2 cup dried blueberries
• Coconut: Add 1/3 cup shredded coconut to dough

Decorating Ideas:

• Sprinkles: Add while icing is wet
• Candied Lemon Peel: Finely chopped for garnish
• Edible Flowers: Violets or pansies for elegant presentation
• Drizzle Pattern: Use fork to create decorative drizzles

Make-Ahead Tips:

• Cookie dough: Can be refrigerated for 2 days or frozen for 3 months
• Baked cookies: Freeze without icing, add icing after thawing
• Icing: Make fresh day of serving for best flavor and consistency

Troubleshooting:

• Cookies too dense: Don’t overmix dough, measure flour correctly
• Cookies spreading too much: Chill dough longer, don’t overbake
• Icing too thick: Add liquid 1 teaspoon at a time
• Icing too thin: Add more powdered sugar gradually

Prep Time: 20 minutes (plus chilling time)
Bake Time: 10-12 minutes per batch
Yield: About 24 cookies
Total Time: 45 minutes