Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea or kosher salt
- 1 stick butter or margarine, softened
- 3/4 cup granulated sugar
- 2 tbsp granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- zest of one medium lemon
- 2 tbsp fresh lemon juice
- 6 ounce container vanilla Greek yogurt
Glaze
- 1 cup sifted powdered sugar
- 3/4 tsp vanilla extract
- 1-2 tsp fresh lemon juice
- a few drops cold water if needed for a smooth glaze
Instructions
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1.Preheat oven to 350 degrees. Line 3 cookie sheets with parchment paper and set aside.
2.In a large mixing bowl, cream the softened butter using an electric mixer, then add the sugar slowly and mix until light and fluffy. Add the eggs one at a time, vanilla extract, lemon zest, lemon juice, and yogurt.
3.Start adding your dry ingredients, flour, baking soda, powder and salt. Mix until well combined. Take a rubber spatula and make sure you scrape the bottom of the mixing bowl to combine all ingredients.
4.Using a small cookie scoop, place 12 mounds on each cookie sheet. With clean wet hands, slightly pat down just a little. Bake one cookie sheet at a time on the middle rack and rotate after about 5 minutes. Bake for about 10 to 13 minutes until light brown. Take out and let cool on a wire rack. Continue until all cookies are done and cooled.
5.While the cookies are cooling, make your glaze. In a small mixing bowl, combine the powdered sugar along with the vanilla extract that’s been mixed into the water and lemon juice. You want a smooth, slightly runny glaze but one that will stay on the cookie.
6.With a small spoon or the tines of a fork drizzle over each cookie. Let set up a few minutes. When set, serve to everyone you love!