Lemon Drop Cookies

Make Lemon Drop Cookies with delicious award-winning Odyssey Greek Vanilla Yogurt tare no match for any other dessert!

Prep Time: 30 minutes
Cook Time: 18 minutes 
Servings: 36 cookies 

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup almond-meal flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (1-stick) butter, softened
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • ¼ cup Odyssey® Greek Vanilla Yogurt
  • zest of 2 lemons (about 2 teaspoons)
  • 2 tbsp lemon juice
  • ¼ tsp yellow gel food color (optional)
  • 1 (16-ounce) container lemon frosting

Directions

  1. Place oven rack in center of oven and preheat to 350⁰F. Line 2 large rimmed light-colored cookie sheets with parchment paper; set aside. To prevent cookie bottoms from over browning, set the parchment lined cookie sheet inside a second unlined cookie sheet. Baking with stacked cookie sheets gives needed insulation.

  2. In a medium bowl, whisk flours, baking powder and salt; set aside.

  3. In a large bowl, use an electric mixer on medium speed, beat butter, sugar and vanilla about 2-3 minutes. Add Greek Vanilla Yogurt, lemon zest, lemon juice and food color; beat until combined.

  4. Reduce speed to low and add dry ingredients in two batches, beating well after each addition.

  5. Roll dough into 1-inch balls and place on prepared cookie sheets. Using thumb, press each cookie middle about halfway down.

  6. Bake one cookie sheet at a time until done, about 18 minutes.

  7. Cool on a wire rack and generously ice with lemon frosting. Store in an airtight container.

Lemon Drop Cookies
© Dairy Farmers of Wisconsin

Greek Yogurt creatively crafted by Odyssey Brands

While the family’s third and fourth generations continue their commitment to the art of cheesemaking, Odyssey expanded into Greek yogurt in 2013. Rich and creamy in flavor and texture with twice as much protein and less sugar than regular yogurt, Odyssey’s  award-winning Greek yogurt comes in many flavors.