Lightly Lemon Vanilla Greek Yogurt Sugar Cookies and Lemon Buttercream Frosting
The perfect texture and flavors and no rolling or chilling in the refrigerator! These are lightly lemon and really are the BEST sugar cookies I’ve ever tasted. 30 minutes tops until your first batch is out and cooling – getting ready to frost!
Servings Prep Time
24cookies (apx) 15minutes
Passive Time
15minutes
Servings Prep Time
24cookies (apx) 15minutes
Passive Time
15minutes
Ingredients
For the Cookies
  • 3Cups All Purpose Flour
  • 1/2teaspoon Baking Soda
  • 1teaspoon Baking Powder
  • 1/2Cup Butter {Room Temperature}
  • 1Cup Sugar
  • 2Large Eggs
  • 1teaspoon Vanilla Extract
  • 1teaspoon Lemon Extract
  • 2/3Cup Vanilla Greek Yogurt {I prefer nonfat}
For the Frosting
  • 1/2Cup Butter {softened to room temperature}
  • 3Cup Confectioners {powdered} Sugar
  • 1/2teaspoon Vanilla Extract
  • 1/2teaspoon Lemon Extract
  • 1Tablespoon Milk {I use Almond Milk but regular will work}
  • 1Tablespoon Heavy Cream {whipping cream}
  • Food Coloring and SPRINKLES {optionalbut c’mon…}
Instructions
For Cookies
  1. In a medium mixing bowl, combine flour, baking soda and baking powder. Sift together or stir well with a whisk or fork.
  2. In a mixer or with a hand mixer, in a separate bowl, cream together the butter and sugar at medium speed until it forms tiny uniform beads or is smooth.
  3. Add in the eggs, vanilla and greek yogurt and mix on low until uniformly combined.
  4. Add in the flour, baking soda and baking powder dry mixture and beat together well. {The dough will be sticky – don’t worry, that’s how it’s supposed to be!}
  5. Using a cookie dough scoop or large serving spoon scoop a generous glob {about 3 Tablespoons worth} into the palm of your hand and roll together with the other hand to form a smooth ball the size of the center of your palm. Place these on an ungreased cookie sheet {I use parchment paper too} at least an inch apart as they tend to spread a little. Lightly flatten the balls evenly with your fingers.
  6. Bake at 350° 11-13 minutes until VERY very lightly golden on the very bottom edge. Oven temperatures and elevations vary – so watch them closely after the 11 minute mark. Mine take exactly 12 minutes to be perfect at 350° on convection bake mode.
  7. Remove and carefully transfer to cooling racks. If you used parchment paper it makes this a lot easier! Make sure they are cooled well before frosting.
  8. Repeat the process until all of the dough is gone OR you can wrap the remaining dough in plastic wrap and refrigerate until you are ready to make some more!
For the FROSTING
  1. Beat together the butter, sugar, vanilla and lemon extracts until it forms teeny tiny uniform dots or is smooth.
  2. Add the milk {almond or regular} and heavy whipping cream then mix on medium speed until smooth. If you’d like it thinner – add more milk {no more than 1 tablespoon at a time until you get the consistency you like}.
  3. Add food coloring as you like! {For Tiffany Blue – start with 2 drops green, 1 drop blue and 1 drop NEON blue and then add one equally of each to keep darkening the shade until you have it just like you want it.}
  4. Spread it all over those yummy cookies! And don’t forget to add the SPRINKLES!
  5. Store the frosted cookies in an airtight container.
  6. Find this recipe online via DreaminginDIY.com
Recipe Notes

This recipe is a mashup of my Mom’s famously yummy Christmas lemon sugar cookies recipe, two separate Copycat Lofthouse Sugar Cookies recipes and my own adaptation/twist of using lemon extract, Vanilla Greek Yogurt and Almond Milk in place of the Sour Cream and regular milk.

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