Lemon poppyseed yogurt cookies with lemon cream cheese frosting. If you can’t tell, we are currently having a love affair with lemons! Maybe because it’s spring and the sun is shining and Easter is in the air. Whatever the reason, we had a craving for a lemon cookie so we got into the kitchen and made it happened today! Recipe creating day is always a fun one and these puffy, sweet, decadent, cake-like cookies are no exception. We are pretty sure that you are going to love this recipe. We are also pretty sure that these puppies are not going to last long around here.
I won’t keep you waiting any longer. Let me just get down to business and tell you how you can have these delicious cookies for yourself. Start by creaming the softened butter and sugar using a mixer. Add the egg and continue to mix. Then add in the lemon rind, juice and yogurt.
Slowly add in the dry ingredients and mix until combined.
Spoon a generous tablespoon onto a parchment lined baking sheet. Bake for 15 minutes until the edges become a nice golden brown. Then remove from oven and allow to cool on baking sheet for a few minutes before you transfer to a wire rack. You don’t want them to be too hot or they will fall through the slats of the rack. We can’t have that! That would be so sad.
While they are cooling, you can get going on the super amazing lemon cream cheese frosting. This is literally the “icing on the cake”…or cookies in this case.
The frosting is easy peasy to whip up. Mix the butter and cream cheese in a medium bowl, then add in the lemon zest and juice. Yum!!
tOnce those pretty cookies are cooled, spread the cream cheese frosting over the top and sprinkle some zest to add the final touch!
- ¼ C butter, softened
- ½ C granulated sugar
- 1 egg
- rind of 1 medium lemon
- juice of 1 medium lemon
- ½ C greek yogurt - no liquid
- 1 C flour
- ½ tsp salt
- ½tsp baking soda
- 2 Tbsp poppy seeds
- 1 Tbsp butter, softened
- 2 oz cream cheese, room temp
- ¾ C powdered sugar
- zest of 1 medium lemon
- juice of ½ medium lemon
- Preheat oven to 350 degrees.
- In a large mixing bowl use a hand mixer to cream butter and sugar, add egg and continue to beat. Mix in lemon rind and juice and greek yogurt.
- Slowly mix in dry ingredients with beaters running.
- Line a sheet pan with parchment paper. Spoon a generous tablespoon onto the cookie sheet.
- Bake for 15 minutes until the edges begin to turn golden brown. Remove from oven, allow to cool for a few minutes before transferring to a wire rack.
- While cookies are cooling use a medium bowl to cream butter, cream cheese and powdered sugar. Mix in lemon juice and zest.
- Once cookies have cooled spread cream cheese frosting over each cookie.