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Home » Tantalizing Greek Yogurt Cookies with Lemon Icing

Tantalizing Greek Yogurt Cookies with Lemon Icing

Sneak Peek: This recipe for Greek Yogurt Cookies with Lemon Icing was inspired by Giada’s Lemon Ricotta Cookies. A lemony powdered sugar glaze makes them memorable.

Although not my favorite vacation spot, what happened one day at lunch in Vegas was unforgettable.

We were eating at Giada’s restaurant. Our waitress mentioned Giada sometimes showed up unplanned to greet her patrons.

5 minutes later

Giada appeared out of nowhere, bouncing from table to table. I could hardly contain myself when she turned our direction. What a friendly, gorgeous, and charismatic ball of energy!

Greek yogurt cookies with lemon frosting:  lemons in background

Giada is famous for her cookbooks, her food shows, and her million-dollar smile. But she’s also tiny. How does she maintain her weight when thinking about food all day?

Turns out she hears that question more than any other. She shares her secrets in Giada’s Feel Good Food cookbook.

How I came up with this recipe:

meeting Giada and holding her lemon cookies

The brown bag I’m holding contains cookies we ordered from the dessert menu. I was too excited to think about removing them from the paper bag for the photo. The assortment included Giada’s famous Lemon Ricotta Cookies with Lemon Icing.

Her recipe from “Giada’s Kitchen” inspired these lemon-flavored Greek Yogurt Cookies. They taste similar.

Since I’m a Greek yogurt maker like many of you, I usually have more yogurt in my fridge than ricotta cheese. Besides that, yogurt is cheaper.


ingredients need for cookies

What you need to know about the ingredients and possible substitutions:

  • FLOUR: All-purpose flour is best – bleached or unbleached.
  • SALT: Table or sea salt
  • BUTTER: Set the butter and eggs out beforehand to come to room temperature before mixing. Unsalted butter is preferred. Decrease the salt by a pinch if using salted butter.
  • SUGAR: Granulated. No known substitutes.
  • EGG: Large size
  • LEMONS: Small to medium lemons are good. I haven’t tried it, but oranges seem like a good substitute for lemons if you prefer.
  • GREEK YOGURT: The tanginess of yogurt plus the tartness of lemon equals a perfect marriage of flavors. Or do like Giada: use ricotta cheese if you prefer.

    If you can only get regular yogurt or your Greek yogurt is not as thick as ricotta cheese, you might want to strain it to remove more whey. The process will produce a more ricotta-cheese-like texture.

    And exactly how do I strain it?

    Pour yogurt into a cheap strainer or colander lined with a paper coffee filter or paper towel. Drain for 30-60 minutes.
Frosted Soft Lemon Yogurt Cookies -on a platter (old picture)

Frequently asked questions you might be curious about:

What is the difference between regular yogurt and Greek yogurt?

Greek yogurt is regular yogurt with part of the whey removed. The process makes Greek yogurt thicker, higher in protein, and lower in sugar.

In this recipe, the thicker Greek yogurt will help the cookies bake up puffy instead of flat like a pancake. When using regular yogurt, either drain the whey for 30-60 minutes or add additional flour.

What does Greek yogurt do for these cookies?

Greek yogurt keeps them moist, fluffy and light like miniature cakes.

Is it OK to double this recipe?

Yes. This recipe only makes 30 small cookies (20 large) so make a double batch for a party.

How do these cookies contain so much protein?

The Greek yogurt in this recipe adds 18 grams of protein. According to the nutritional analysis, each cookie contains 2 grams of protein.

Can I freeze these cookies?

Yes. Wrap them with waxed paper between the layers so the icing won’t glue them together. Double wrapping is always a good idea.


How to make Greek Yogurt Cookies with Lemon Icing:

cookies cooling on a rack, then frosted
Move cookies from cookie tray to cooling rack after 5-10 minutes. Frost while still slightly warm.
one frosted Greek yogurt cookie

 More Recipes for Lemon Lovers


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    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.


    Yield: 30 small cookies

    Soft Greek Yogurt Cookies with Lemon Icing

    Lemon Cookies with Greek Yogurt

    This recipe makes a cake-like cookie featuring the tanginess of Greek yogurt and the tartness of lemon and topped with a sweet lemon glaze.

    Prep Time 20 minutes
    Cook Time 12 minutes
    Total Time 32 minutes

    Ingredients

    • 1-1/3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup butter (room temperature)
    • 1 cup of sugar
    • 1 egg
    • grated rind of 1 small lemon
    • 1-1/2 tablespoons lemon juice
    • 3/4 cup thick unflavored Greek yogurt

    Glaze

    • 1 cups powdered sugar
    • grated rind of 1 lemon
    • 1 tablespoon of heavy cream (or milk)
    • 1-2 tablespoons lemon juice

    Instructions

    1. Mix flour, baking powder, and salt in a separate bowl. Set aside.
    2. In a large mixing bowl, whip soft butter until smooth. Add sugar and continue beating until the mixture is fluffy. Add egg and keep mixing until smooth.
    3. Add lemon rind, lemon juice, and Greek yogurt to the above mixture.
    4. Stir in dry ingredients, making sure there are no stray pockets of butter that aren't mixed with the flour in the bowl.
    5. Cover and chill the dough for at least 30 minutes before baking.
    6. Spoon a generous tablespoon for each cookie onto a cookie sheet covered with parchment paper.
    7. Bake at 375 degrees F. for 12-15 minutes (depending on whether it is the first batch or the last and the size of the cookies) until edges are beginning to brown.
    8. Make the icing while cookies bake. Sift powdered sugar into a small bowl. Add grated lemon rind, cream, and 1 tablespoon of lemon juice. Combine until smooth. Add another tablespoon of lemon juice if the icing is too thick.
    9. When the cookies are brown on the bottom but not on top, remove them from the oven. After 10 minutes, pull the cookies away from the paper and allow to continue cooling on a rack or tea towel. Smoothly coat the top with lemon frosting. Let the frosting cool and set before handling them. Eat whenever you can't resist any longer.

    Nutrition Information:

    Yield:

    30

    Serving Size:

    1

    Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 91mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Maggie Delgadillo

    Friday 18th of September 2020

    I would like to make your Frosted Lemon Cookies (with Greek Yogurt). Can I use vanilla greek yogurt?

    Paula

    Friday 18th of September 2020

    Hi Maggie, Good question. Yes, you can. However, vanilla Greek yogurt usually has added sugar. So unless you like your cookies to be really sweet, you might want to cut back on the sugar a little bit. Can't wait to hear how you like them.

    Mary Fioretti

    Monday 20th of October 2014

    WOW, I really hope you chatted about your site! She could learn a few from you. I think so many of the food network chefs could learn a lot about reducing the amount of fat, salt, and extras and still keep it delicious. When I watch the shows they don't count calories, carbs, fat, or sodium. I find it hard to believe that they have ANY concept of the amounts they put into their recipes. By the end, the meal is way over 1000 calories not counting fat, carbs, or sodium.

    Looks like you really were star struck. So much fun.

    Susie

    Monday 20th of October 2014

    Fun fun!

    Piper

    Saturday 18th of October 2014

    How exciting! I love the two mega watt smiles together, you both look beautiful. I will have to make your cookies as I love all things lemon! I just posted a recipe for Greek chicken thighs with yogurt today, and I noticed your post. We both love yogurt!

    Paula

    Saturday 18th of October 2014

    How exciting for you! You both look very tiny and very lovely and your cookies look wonderful too :)