Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Yogurt-Raspberry Cookies
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- Level: Easy
- Total: 45 min (plus cooling)
- Active: 25 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 70 mg
These tender, pillowy cookies are bursting with fresh fruit flavor, thanks to juicy raspberries and the bright zing of lemon zest. Greek yogurt is the secret ingredient here. It lends moisture and tang while reducing the need for added fat, and it reacts with the baking soda to create a light, cake-like crumb. These cookies would be perfect with a cup of tea.
- Level: Easy
- Total: 45 min (plus cooling)
- Active: 25 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 70 mg
Ingredients
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, salt and baking soda in a medium bowl to combine.
- Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy and paler in color, about 3 minutes. Add the egg and beat on medium speed until smooth. Add the yogurt and vanilla and mix to combine. Add the flour mixture and beat on low speed until mostly incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula and mix with the spatula until just combined. Scatter the halved raspberries over the batter.
- Using a 1-ounce cookie scoop, scoop mounds of dough onto the prepared baking sheets about 2 inches apart (try to get about 2 raspberry halves per scoop). Smooth the tops with a damp finger.
- Bake until the cookies are set and the bottoms are golden brown (the tops will stay pale), rotating and switching the pans halfway through, 18 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners’ sugar.
