delish 14+ Authentic lemon yogurt cookies recipes

Are yogurt cookies healthy?

Lemon Yogurt cookies are low-calorie cookies that are good for the body because they provide calcium, proteins, and other nutrients. They save us from overindulging in sugar because yogurt can be used in place of sugar in our cookies.

Its creaminess aids in the preservation of baked goods. Its tanginess bestows a delectable, ancient flavor. Its acidity aids in the activation of baking soda, which results in fluffy and light baked goods.

Lemon Yogurt Oatmeal Cookies Recipe

These zesty Lemon Yogurt Cookies are nice and soft, bubbling with a sweet lemon taste. While these cookies are delicious all year, they are best eaten or prepare in the summer. These cookies will brighten your day on any given day.

Lemon Yogurt Cookies Recipe
Lemon Yogurt Cookies Recipe
  • Preparation Time: 30 minutes
  • Cooking Time: 10-12 minutes
  • Total Time: 3 hours


  1. Half(½) cup(s) (1 stick) margarine.
  2. A cup to Quarter cup (1-¼) Cup(s)  of Sugar
  3. Half (½) cup(s) of plain non-fat yogurt.
  4. Half (½) Teaspoon of Baking Soda
  5. Two (2) egg whites or 1 egg
  6. A Tablespoon of grated lemon peel
  7. Half (½) Teaspoon(s) of vanilla
  8. 2 Cup(s) of Oats (quick, uncooked)
  9. A cup to half (1-½) Cup(s) of all-purpose flour
  10. One (1) Teaspoon of Baking Powder
  11. A quarter (¼) cup of  Powdered Sugar


  1. Sprinkle the cookie sheet lightly with nonstick cooking oil.
  2. Mix 1-1/4 cup sugar and the margarine together, beat the two until they become fluffy
  3. Mix in the yogurt, egg whites, lemon peel, and vanilla extract until they are mixed evenly.
  4. Blend in the rest of the ingredients, excluding the powdered sugar, gradually.
  5. Refrigerate for about one to three hours, covered.
  6. Preheat the oven to 191°c. Form the dough into An-inch balls using finely floured hands and put the shaped dough on a prepared cookie plate
  7. Press into 1/8-inch-thick circles with the bottom of a glass.
  8. Bake for about ten (10) to twelve (12) minutes, or until the ends are finely browned
  9. Cool for 120 seconds on a cookie pan before placing it in the cooling rack.
  10. Powdered sugar should be sifted over warm cookies. Let it cool thoroughly. Store in a tightly sealed container.

This is how you make lemon yogurt oatmeal cookies.

3 Ingredient Yogurt Cookies Recipe

These healthy three-ingredient drop biscuits are the simplest drop biscuits you’ll ever make! It will only take about thirty minutes to prepare and are extremely soft and fluffy. The yogurt cookie recipes are highlighted below.

  • Preparation time: 15 Minutes
  • Cook time: 12 Minutes
  • Total time: 27 Minutes


  • Three (3) cups 0f self-rising flour.
  • Two (2) tablespoons of salt
  • Two and a half (2 ½) cups of plain gluten-free Greek yogurt


  1. Preheat the oven to 233°c and line two baking trays with foil paper
  2. In a large mixing container, mix the flour and salt. Make a hole in the middle of the flour, pour the yogurt in the hole, and stir the flour into the yogurt with a mixing spoon until you form a dough.
  3. Sprinkle a little flour on your rolling or workspace surface, roll the dough out, sprinkle little flour on it, and smoothen out the dough to about one to one and a half (1 1/2) inch thickness.
  4. Cut out the biscuits from the dough, using a 2-inch biscuit cutter.
  5. Position the biscuits together in the prepared baking pans, and bake for about ten to fourteen minutes. Serve while still warm.

This is how you make the 3 ingredient greek yogurt cookies.

Greek Yogurt Cookie Recipe

 From it been a chocolate chip cookie with yogurt instead of butter. These Yogurt Cookies have the classic flavor we all know and love, as well as the tangy kick from the yogurt.

Greek Yogurt  Lemon Cookie Recipe
Greek Yogurt Lemon Cookie Recipe
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total time: 1hour 15 minutes


  1. Half (½) cups of unsalted softened butter (One stick)
  2. A quarter (¼) cup of Stonyfield Organic Whole Milk Plain Greek Yogurt.
  3. One (1) cup of brown sugar.
  4. Half (½) cup of white sugar.
  5. One (1) tablespoon of vanilla extract.
  6. Two (2) big eggs.
  7. Two (2) cups of all-purpose flour.
  8. Two (2) tablespoons of baking soda.
  9. Two (2) cups of half-sweet chocolate chips.


  1. Warm up the oven to 177°c.
  2. In a mixing container, mix the butter, the yogurt, the brown sugar, and the white sugar.
  3. Mix in the vanilla extract and eggs thoroughly.
  4. Mix in the flour, baking soda, and chocolate chips.
  5. Bake for about 10 minutes, or until the edges become nice and golden, after spooning batter into small balls on a foiled baking sheet.

This is how to prepare Greek yogurt cookies.

Yogurt Shortbread Cookies Recipe

This is another cookie made with greek butter. The yogurt shortbread biscuits contain no butter or oil, only an egg, and a moderate amount of sugar, making them a very healthy cookie.

  • Preparation Time: 15 minutes.
  • Cooking Time: 15 mins
  • Total Time: 30 mins
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  • 280 gram of flour
  • 125 gram of sugar
  • 125 gram of vanilla yogurt
  • One (1) egg
  • One (1) peel of a lemon
  • One (1) teaspoon vanilla
  • One (1) pinch of baking soda
  • 80 gram of chocolate chips


  1. Preheat the oven to 163°c and line a cookie baking pan with foil paper
  2. In a mixing container, combine the butter, sugar, vanilla, and yogurt evenly.
  3. As you gradually add your flour, the dough will become brittle. Add your sprinkles and mix well.
  4. Make a ball out of the dough.
  5. Wrap a nine-inch square dish with saran wrap and press the cookie dough into it. This dish isn’t for baking, it’s just for shaping the dough and cutting it into cookies.
  6. Dab the dough into a nine-inch baking pan and spread it evenly. Collect the dough from the pan with saran wrap.
  7. Use a cutter to cut the dough into pieces as you want.
  8. Put the cookies on a baking tray
  9. Bake for about fifteen minutes.

That is how to prepare yogurt shortbread cookies.

Lemon-Blueberry Yogurt Cookies recipe

The Blueberry Yogurt Cookies are very light and soft, and it is made by using yogurt which is a healthier substitute for butter. They’re the ideal summer cookie to whip up in under 30 minutes.

  • Preparation Time: 20 minutes
  • Cooking Time: 12 minutes
  • Total Time: 32 minutes


  • One (1) cup of fat-Free oat flour
  • One (1) teaspoon of baking powder
  • A Quarter (¼) teaspoon of sea salt
  • A half (½) cup of Truvia baking sugar
  • A half (½) cup of fresh blueberries
  • Three-quarter (¾) cup of plain gluten-free Greek yogurt
  • One (1) egg white
  • A half (½) teaspoon of lemon extract
  • lemon zest


  1. Preheat the oven to 177°c.
  2. Mix the flour, the baking powder, the baking soda, and the salt in a mixing bowl. Mix everything evenly in a mixing bowl. This will ensure that the recipes are evenly combined and that any chunks in the dry mixture are removed.
  3. Mix the sugar, the yogurt, the egg, the lemon zest, the lemon juice, and the vanilla extract in a separate mixing bowl. Whisk everything together until it’s smooth.
  4. Whisk the flour mixture into the yogurt mixture until completely blended.  This will make the mixture very thick.
  5. Wrap in the blueberries gently. The blueberries will stay whole in the batter if you fold them in.
  6. Grease two baking pans lightly with oil, then scoop out two tablespoon-sized cookies, spacing them about 3cm apart.
  7. Drizzle a pinch of pearl sugar on top of each cookie.
  8. Bake the cookies for about twelve (12) minutes.
  9. Remove the baked cookie from the oven and place it on a cooling shelf to cool gently.

This is how to prepare the lemon-blueberry yogurt cookies.

Lemon Honey Drop Cookies recipe

This is a low-calorie cookie, the lemon zest used in this recipe adds a deliciously fresh citrus flavor to these soft cake-like cookies. They’re great on their own and they also go well with a cup of coffee.

  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Total time: 20 mins


  • Half (½) cup of sugar
  • Seven (7) Tablespoons of softened butter.
  • Two (2) Tablespoon of grated lemon zest
  • One-third (⅓) cup of honey
  • Half (½) tablespoon of lemon extract
  • 1 big egg
  • A three-quarter (¾) cup of all-purpose flour
  • 1 teaspoon of baking powder
  • Half (½) tsp. salt
  • A quarter (¼) cup of gluten-free vanilla yogurt


  1. Preheat your oven to 177°c.
  2. Prepare your baking trays.
  3. In a large mixing bowl, cream together the butter, sugar, and 2 teaspoons lemon zest on medium speed until they become light and fluffy.
  4. Mix the honey, lemon extract, and egg in a mixing bowl. Using an electric mixer, blend all of the ingredients until well mixed.
  5. Using an electric mixer, blend all of the ingredients until well mixed.
  6. Fill dry measuring cups halfway with flour. Using a knife, level the surface. Combine the salt, baking powder, and flour with a whisk.
  7. Drop the cookies into the prepared baking sheets using tablespoons. Bake for ten to twelve minutes at 177°C. To cool, Put the baked cookies on a cooling rack.

This is how to make the Lemon-Honey Drop Cookies.

Raspberry Lemon Yogurt Cookies (gluten-free)

These fat-free, low-sugar content lemon raspberry yogurt cookies are among the most delicious treats you can make or prepare at home.

  • Preparation Time: 15 minutes 
  • Cooking Time: 10 minutes 
  • Total Time: 25 minutes


  1. One (1) cup of superfine almond flour
  2. Half (½) cup and two (2) tablespoons of coconut flour
  3. A Quarter (¼) cup of tapioca starch
  4. One (1) teaspoon of baking soda
  5. A pinch of sea salt
  6. A quarter (¼) cup of melted vegan butter.
  7. A quarter (¼) cup of Siggi’s plant-based raspberry mix
  8. Half (½) cup of coconut sugar
  9. 2 large eggs
  10. A large lemon zests
  11. One (1) tablespoon of lemon juice
  12. One (1) teaspoon vanilla extract

For the frosting

  • One-third (⅓) cup of Siggi’s plant-based raspberry blend
  • Juice of a half lemon
  • One (1) teaspoon of honey
  • Two to three tablespoons of crushed freeze-dried raspberries
  • Lemon zest for the topping.


  1. Heat the oven to 177°C and line a baking sheet with baking paper.
  2. Combine the almond flour, the coconut flour, the tapioca starch, the baking soda, and the sea salt together in a big mixing bowl
  3. Stir the remaining wet ingredients until they are smooth.
  4.  Mix the wet and the dry ingredients until a dough is formed.
  5. Make the cookies by scooping the cookies into 1.5 tablespoon-sized balls. Form and mildly flatten the dough using your hands.
  6. Bake the cookie in the oven for about ten-twelve minutes, prepare the glaze by combining the yogurt, the lemon, the honey, and the freeze-dried berries.
  7. Once the cookies are cool, sprinkle lemon zest on them and glaze them.
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This is how you make Raspberry Lemon Yogurt Cookies.

Iced Honey Lemon Cookies recipe

These cookies are incredibly soft, and the citrus flavor is one-of-a-kind. you will enjoy these tender cookies very much. It is a refreshing summer afternoon treat to go with your lemonade.


  • Seven (7) tablespoons of softened butter, softened
  • Half (1⁄2) cup of sugar
  • One big egg
  • A three-quarter (3⁄4) cup of all-purpose flour
  • One (1) teaspoon of baking powder
  • Half (1⁄2) teaspoon of salt
  • A one-third (1⁄3) cup of honey
  • A quarter (1⁄4) cup of plain yogurt
  • Two (2) teaspoons of freshly grated lemon zest
  • A half (1⁄2) teaspoon of lemon extract


  • One (1) cup of confectioners’ sugar
  • Two (2) tablespoons of lemon juice
  • Two (2) teaspoons of grated lemon zest


  1. Take a small mixing bowl, mix the butter and sugar, and beat the egg into it.
  2. In another container, mix the flour, the baking powder with the salt together.
  3. In a separate container, mix the honey, the yogurt, the lemon peel, and the lemon extract.
  4. Make use of a tablespoon to put the dough into the oiled baking trays 2 inches apart.
  5. Bake at 177°C for ten-twelve minutes, or until a light golden color is formed remove the Baked cookie and allow it to cool.
  6. Brush the warm cookies with the egg wash and top it with the grated lemon peel.

This is how you make Iced Honey Lemon Cookies.

Lemon Poppyseed Yogurt Cookies recipe

Soft lemon cookies topped with poppy seeds and drizzled with a sweet lemon glaze. This low-fat lemon cookie is tasty a cookie that is ideal for a spring or festive season dessert.

  • Preparation time: 15 minutes
  • Cooking Time: 12 minutes
  • Total Time: 45 minutes

Ingredients For the Cookies:

  • Two and a quarter (2 ¼) cups of all-purpose flour
  • Half (½) teaspoon of baking powder
  • Half (½) teaspoon of salt
  • Three-quarter (¾) cup of granulated sugar
  • Two (2) tablespoons of lemon zest
  • One (1) cup of unsalted butter.
  • Two (2) large eggs
  • Two (2) teaspoons of fresh lemon juice
  • One (1) teaspoon of vanilla extract
  • Two (2) tablespoons of poppy seeds

For the glaze:

  • Four to five teaspoons of fresh lemon juice
  • One (1) cup of powdered sugar


  1. Preheat the oven to177°C. Use parchment sheets to line the baking trays.
  2. In a small mixing bowl, mix the flour, the baking powder, and the salt.
  3. Blend or mix the granulated sugar and lemon zest in a small container. Use your hand to mix the sugar and lemon zest.
  4. Mix the butter and sugar mixture until they are soft. Pour in the eggs, lemon juice, and vanilla extract. Blend until smooth.
  5. Stir in the dry ingredients slowly at low speed until evenly mixed. Add the poppy seeds and mix well. Drop dough using the tablespoon onto the parchment-lined baking tray, leaving 2 inches between each.
  6. Bake for about twelve (12) to fourteen (14) minutes. Cool cookies for about two minutes on a baking sheet before transferring to cooling racks, where they cool down finally.
  7. Prepare the lemon glaze whilst cookies are still cooling. Use a medium mixing container, combine the powdered sugar and lemon juice. Pour the lemon glaze on the cookie tops.

This is how you make Lemon Poppyseed Yogurt Cookies.

Tantalizing Greek Yogurt Cookies with Lemon Icing recipe

These Glazed Lemon Cookies, which are made by baking cookies with yogurt, will get you excited for spring. They are pillowy soft with a lemony tang that will brighten even the dullest moments.

Tantalizing Greek Yogurt Cookies With Lemon
Tantalizing Greek Yogurt Cookies With Lemon
  • Preparation Time:  15 minutes
  • Cooking Time:  12 minutes
  • Total Time: 27 minutes

Ingredients For The Cookie

  1. One and three-quarter (1¾) cups of all-purpose flour
  2. Half (½) teaspoon of baking soda
  3. Seven (7) tablespoons of softened unsalted butter.
  4. Quarter (¼) cup of granulated sugar
  5. Quarter (¼) cup of light brown sugar.
  6. One (1) large egg
  7. Quarter (¼) cup of plain Greek Yogurt
  8. Quarter (¼) cup of honey
  9. Two (2) tablespoons lemon zest, about 2 lemons
  10. Two (2) tablespoons lemon juice, about 1 lemon
  11. Half (½) teaspoon of salt

For The Glaze

  • One (1) cup of confectioners’ sugar
  • Two (2) tablespoons of fresh lemon juice

Instructions The Cookies Preparation

  1. Preheat the oven to 177°C.
  2. Prepare a baking tray.
  3. In a mixing container, combine and mix the flour, baking soda, and salt.
  4. Mix the butter and both sugars on a high-speed mixer until they become creamy, about 2 minutes.
  5. Combine the egg, add the yogurt, honey, lemon zest, and lemon juice and mix at a low speed.
  6. Increase the speed of the mixer and beat until everything is evenly mixed.
  7. Gently pour the flour into the mixture with the mixer still working at a low speed. Ensure not to over-mix. The dough will be extremely sticky and dense.
  8. Drop the dough onto the prepared baking tray, spacing them 1-inch apart. Bake for about12 minutes, or until the top turns light brown.
  9. Let the cookies cool on the baking sheet for some time, after they have been removed from the oven. Then, place the cookie on a cooling rack to cool completely before you apply glaze to them.

The Glaze Preparation

  1. In a small mixing pan, combine the powdered sugar and lemon juice. Mix until the sugar is completely dissolved.
  2. Once the cookies have completely cooled, pour the icing over them. If desired, dust with sanding sugar. Let the iced cookies cool down for about 2 hours.
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This is how you make Tantalizing Greek Yogurt Cookies with Lemon Icing.

Soft Vegan Lemon Cookies (Gluten-Free) recipe

These Gluten-Free Vegan Lemon Cookies are tender, crispy, mildly fluffy, and tangy to perfection. They’re also topped with a rich, creamy lemon frosting, a delectable sweet treat perfect for parties.

  • Preparation Time: 25 minutes
  • Cooking Time: 10 minutes
  • Total Time: 35 minutes

Ingredients For the cookies:

  • 30 g of coconut oil
  • Ten (10) tablespoons of maple syrup 
  • Six (6) tablespoons of lemon juice
  • Two (2) tablespoons of lemon zest
  • One (1) teaspoon of vanilla extract
  • One and one-quarter (1¼ cup) of ground almonds
  • One and one-quarter (1 ¼ cup) of gluten-free flour blend
  • One (1) teaspoon of baking powder

For the frosting:

  • Half (½) cup of cashew nuts soaked in hot water for 15 minutes
  • Five (5) tablespoons of maple syrup
  • Three (3) tablespoons lemon juice

Instructions For the cookies:

  1. Preheat the oven to 177°C.
  2. Melt the coconut oil in a large mixing bowl in the microwave.
  3. Mix in the maple syrup, lemon juice, lemon zest, and vanilla extract.
  4. Mix the wet and dry ingredients, you will come out with a soft dough that is firm enough to Mold.
  5. If the dough seems too wet, you can place it in the fridge to make it firm. If it is too dry, add a small quantity of any plant-based milk.
  6. Frame the cookie dough into patties with your fingers, you should be able to make 7 large cookies.
  7. Place the cookies on the oven tray that has been prepared with foil or baking paper.
  8. Bake until they become very lightly browned, taking care not to over-bake.
  9. When you take them out of the oven, they will be fairly soft, let them cool completely before frosting.

For the frosting:

  1. Drain the cashews and combine them with maple syrup and lemon juice in a food processor or blender.
  2. Blend until they are completely smooth, add plant-based milk or water if needed to thin the mixture.
  3. Using a knife, lay some frosting on top of the cookie.

This is how you make Soft Vegan Lemon Cookies.

Greek Yogurt, Lemon, and Chia Seed cookies recipe

With the medical benefits of the chia seeds, this simple lemon yogurt sugar cookie recipe biscuit makes a lightly sweet, lemony treat.

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes


  1. Two (2) cups of whole wheat white flour
  2. Three (3) teaspoons of baking powder
  3. One (1) teaspoon of baking soda
  4. Half (½) teaspoon of salt
  5. Quarter (¼) cups of organic granulated sugar.
  6. zest of 1 lemon
  7. Six (6) tablespoons of unsalted butter.
  8. One (1) cup of plain gluten-free greek yogurt
  9. Quarter (¼) cups of whole milk
  10. Two (2) tablespoons of chia seeds
  11. One (1) pint of fresh natural strawberries
  12. One (1) tablespoon of organic sugar

Instructions for delish cookie recipes using yogurt

  1. Preheat the oven to 233°C.
  2. Combine all ingredients (the flour, baking powder, baking soda, salt, sugar, and lemon zest) in the mixing bowl.
  3. Add the butter and wait until the mixture becomes a coarse crumb.
  4. In a small mixing container, combine the yogurt, milk, and chia seeds.
  5. Combine with the flour and butter mixture. wait until the dough comes together, then remove it from the container and place it on a floured work area.
  6. Lightly knead the dough, taking care not to overwork it.
  7. With a bit more flour, shape the dough into a three-quarter-inch-thick rectangle.
  8. Cut the dough into rounds with the aid of a circle cutter.
  9. Place the biscuits on a baking tray. Tops should be dusted with a little sugar.
  10. Bake for twelve to fifteen minutes.
  11. With the biscuits are still baking, cut the strawberries and place them in a ceramic bowl.  Let the berries soften at room temperature with sugar until the juices are released and sugar turns into a glaze. Serve with biscuits as a topping.

This is how you make Greek Yogurt, Lemon, and Chia Seed cookies.

Lemon Yogurt Cake Recipe

The feel of this cake is quite unique, the creases bake up crispy, sweet, and caramelized, and taste like fresh-baked delish lemon butter cookies, while the interior remains moist and delicious.

  • Preparation Time: 5 minutes
  • Cooking Time: 45 minutes
  • Total Time: 50 minutes


  1. One and a half (1½) cups of all-purpose flour
  2. One (1) Tablespoon of Vanilla extract
  3. Three-quarter (¾) Cup of Sugar
  4. Half (½) cup of Cooking Oil
  5. One (1) tablespoon of Lemon Zest
  6. The Zest of 1 medium-sized Lemon
  7. Three (3) Eggs
  8. A Pinch Salt
  9. Half (½) cup of Yogurt
  10. Two (2) Teaspoon of baking powder


  1. Prepare a 9-by-5-inch baking pan and put it aside.
  2. Mix the sugar and lemon zest in a bowl. Then, with your fingers, massage the sugar into the zest.
  3. Mix in the yogurt, oil, egg, and vanilla extract until all of the recipes are well combined.
  4. Stir together the flour, the baking powder, and salt in a separate bowl.
  5. Combine the dry and wet ingredients and pour the mixture into the prepared baking pan.
  6. Bake for about forty-five to fifty minutes, at 177°F. Enjoy

This is how you make Lemon Yogurt Cake.


Lemon yogurt can be made in a variety of ways, with numerous different flavour combos.  Similarly, they can be eaten in a variety of ways, such as baked or as a beverage snack.

Vegan and sugar-free yoghurt cookies are now a reality thanks to modern cooking techniques and ingredients, ensuring that a greater group of people have access to this tasty, easy-to-make, and versatile food. This is a sure-fire fan favourite for both children and adults.

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