Greek Yogurt Lemon Drop Cookie

Over a year ago, I shared a recipe for squash lemon drop cookies. I had a lot of interest, but no one could believe that they tastedĀ that good and had squash in them. SQUASH! So I went back and madeĀ greek yogurt lemon drop cookies and substituted the squash out for greek yogurt. Just to trick the kids and several of their taste tasting friends who were over I mixed the two recipes up one day and served them both to them and the kids never complained once. In fact, I was a little ticked they didn’t leave any for me!

greek yogurt lemon cookies

Greek yogurt is a great substitute just make sure that you choose a variety that doesn’t have a lot of sugar. We were shocked when we saw how much sugar some greek yogurts add.

greek yogurt cookies

Also, there is an unwritten rule in my house that if you come over and want a snack, you never know what you’ll be subjected to. For some reason the kids still come over. And still ask what we have to eat.

lemon drop cookies

I love all those bits of lemon zest. I need a cookie, stat.

Greek Yogurt Lemon Drop Cookie


  • 1 cup plain greek yogurt
  • 1 1/2 cups white whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened (Can substitute Earth Balance)
  • 3/4 cup raw cane sugar*
  • 1/2 tsp vanilla
  • 1 tbsp lemon zest
  • 2 tbsp milk (Any kind of milk is fine)


  1. Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
  2. In a bowl, combine the raw sugar and greek yogurt. Stir to combine, then set it aside while you prepare the rest of the cookies.
  3. In a mixing bowl, beat the butter until light and fluffy. Add in the sugar and greek yogurt mixture and continue beating until smooth.
  4. Stir in the flour, baking powder, salt, vanilla, lemon zest and milk, continuing to stir until smooth. Thin batter if needed with additional milk.
  5. Drop dough by rounded tablespoons onto the cookie sheet, leaving a couple of inches of space in between each cookie. Bake for 9-12 minutes or until cookie becomes lightly browned. Remove from oven and allow to cool completely before frosting.
  6. To Make The Glaze:
  7. Combine 1/2 cup powdered sugar, 1 tbsp of milk, 1 tbsp of lemon juice and 1 tsp of lemon zest in a bowl and stir to combine. Dip the tops of each cookie in the glaze and allow glaze to set before eating.
  8. Notes
  9. * 1/2 cup white sugar can be substituted for the raw sugar


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