Lemon Yogurt Cookies

10-12
Servings
10 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Bursting with sweet lemon flavor, these zesty Lemon Yogurt Cookies are simple and soft. While these cookies are great year-round, they make for a perfect dessert during the summertime. These cookies will bring you sunshine on any day.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/2 cup margarine, softened
1 ¼ cups sugar
1/2 cup plain nonfat yogurt or lemon low-fat yogurt
2 egg whites or 1 egg
1 tbsp grated lemon peel
1/2 tsp vanilla
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 ½ cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup powdered sugar

Cooking Instructions

Lightly spray cookie sheet with no-stick cooking spray or oil lightly.
Beat margarine and 1 ¼ cups sugar until fluffy.
Add yogurt, egg whites, lemon peel and vanilla; mix until well blended.
Gradually add combined remaining ingredients except powdered sugar; mix well.
Cover and refrigerate for 1 to 3 hours.
Heat oven to 375°F.
With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet.
Using bottom of glass dipped in sugar, press into 1/8-inch thick circles.
Bake 10 to 12 minutes or until edges are lightly browned.
Cool 2 minutes on cookie sheet; remove to wire rack.
Sift powdered sugar over warm cookies.
Cool completely.
Store tightly covered.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Lightly spray cookie sheet with no-stick cooking spray or oil lightly.
Beat margarine and 1 ¼ cups sugar until fluffy.
Add yogurt, egg whites, lemon peel and vanilla; mix until well blended.
Gradually add combined remaining ingredients except powdered sugar; mix well.
Cover and refrigerate for 1 to 3 hours.
Heat oven to 375°F.
With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet.
Using bottom of glass dipped in sugar, press into 1/8-inch thick circles.
Bake 10 to 12 minutes or until edges are lightly browned.
Cool 2 minutes on cookie sheet; remove to wire rack.
Sift powdered sugar over warm cookies.
Cool completely.
Store tightly covered.