Lemon Cranberry Yogurt Cookies
Prep time
Cook time
Total time
Serves: 30
  • 2 cups whole wheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, light beaten
  • 1 stick butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ cup Chobani vanilla greek yogurt (you can use any greek yogurt but I prefer Chobani)
  • 1 teaspoon grated lemon rind
  • 1½ teaspoon fresh lemon juice
  • ½ cup dried cranberries
  • For glaze:
  • 4 tablespoons of powdered sugar and 2 teaspoons of lemon juice
  1. Heat oven to 375 degrees
  2. Mix flour, baking powder, and salt in a bowl and set aside.
  3. In a separate large mixing bowl blend together egg, butter, sugars, vanilla, yogurt, lemon rind, and juice.
  4. Add in the dry mixture slowly about ½ cup at a time mixing in between. This batter ends up being on the thicker side.
  5. Stir in the dried cranberries.
  6. Using a tablespoon to measure drop the batter onto a cookie sheet. Bake for 10-12 minutes or until toothpick comes out dry when poked into the center of the cookie.
  7. After the cookies have cooled using a spoon mix the powdered sugar and lemon juice together for the glaze. Spoon carefully over all the cookies.
Nutrition Information
Serving size: 1 cookie Calories: 96 Fat: 3 Carbohydrates: 16 Fiber: 1 Protein: 2
Recipe by Organize Yourself Skinny at https://www.organizeyourselfskinny.com/lemon-cranberry-yogurt-cookies/