It’s almost Easter. Where the heck did it come from and how is it almost April?!! Craziness I tell you. Usually my husband and I would go to my mom’s house in Florida, go to church, and make lots of homemade pasta. Now that we are in Arizona, it will just be the two of us. But homemade pasta will still be made. It just must.
Last week I received a ginormous package from the awesome folks at Chobani. When it comes to Greek yogurt, I always reach for Chobani. It’s my absolute favorite. They have such a wide variety of flavors! Greek yogurt is becoming a staple in my kitchen for cooking and baking. I use it for dips, chicken salad, and biscuits, you name it!
This time, I wanted to make cookies so I came up with lemon yogurt cookies with blueberry yogurt frosting! To be honest, my original plan was for these to be whoopie pies. But then after I mixed up the frosting, it was a little runny and pushing two of the cookie parts together just made a mess. I think this is due to the lower fat content, but it is still so tasty! Anyway, I decided that these might just be better as a cookie. The cookies have more of a cake-like texture, but I really like that about these. And seriously, how cute would these be for Easter?
- 1 1/2 cups all-purpose flour (or do half wheat, half all-purpose)
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 3 tbs. unsalted butter
- 1/2 cup. plain or lemon Chobani Greek Yogurt
- 2/3 cup sugar
- 1 large egg
- 1 lemon, zested and juiced
- lemon extract (optional; and can add to taste)
- 1/2 cup non-fat buttermilk*
- 1/2 cup Chobani blueberry Greek yogurt
- 3 ounces Neufchâtel cheese
- 3/4 cup powdered sugar
- Preheat oven to 350 degrees. Grease a baking sheet or line with a baking mat.
- In a small bowl, sift together the flour, baking soda, baking powder, and the salt. Set aside.
- In a larger mixing bowl, beat together the Greek yogurt, butter, and the sugar until smooth. Stir in the egg, lemon juice and zest (and extract if using).
- Adding a little bit at at time, pour in the flour mixture and mix into the wet ingredients until well-combined. Stir in the buttermilk.
- Scoop about 2 tbs. of the batter at a time onto the baking sheet. Bake for about 10-13 minutes until the sides are lightly golden. Let cool completely before frosting.
- In a mixing bowl, beat together the blueberry yogurt and the Neufchâtel cheese. Sift the powdered sugar and mix in with the yogurt and Neufchâtel until well-combined. Spread some of the frosting on top of each cookie and serve.
If you can't find non-fat buttermilk in your store, you can make your own! Pour skim milk into a cup and stir in about 1/2 tsp. of white distilled vinegar or lemon juice and let stand for about 5 minutes.
Disclaimer: I received a package of yogurt from Chobani to use. As always, all opinions are my own.