Italian · Dessert
Soft Lemon Drop Cookies
A lightened take on Italian lemon drop cookies, swapping heavy butter for Greek yogurt to keep the crumb soft and pillowy while cutting calories, with bright fresh lemon zest and juice carrying the flavour.
$0
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
143Calories
3.5gProtein
4.6gFat
21.6gCarbs
8.8gSugar
0.5gFiber
340mgSodium
36mgChol
2.6gSat Fat
51mgPotassium
22mgCalcium
0.9mgIron
0.1mcgVitamin B12
3.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Freshly Brewed Italian Lemon Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
2
In a bowl, beat the softened butter with the sugar until just combined and lightened, about 1 minute.
3
Whisk in the beaten egg, greek yogurt, lemon zest, lemon juice and vanilla extract until smooth.
4
In a separate bowl, whisk the flour, baking powder and salt together, then fold into the wet mixture until just combined into a soft, sticky dough.
5
Drop the dough in 2 even mounds (about 50g each) onto the lined baking sheet, spacing well apart.
6
Bake for 11-13 minutes until the edges are just set but the centres remain pale and soft.
7
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz32g all purpose flour
- 0.7 oz20g greek yogurt
- 0.6 oz16g sugar white
- 0.3 oz8g softened butter
- 1/31/3 eggs, beaten (14g)
- 0.2 oz6g zested lemon
- 0.3 oz8g lemon juice
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
