I never liked sugar cookies as a kid. I mean, they were still cookies, right? So I ate them of course, but they were not my favorite. I loved peanut butter, gingersnaps and chocolate chip. So why am I sharing a sugar cookie recipe? Because these are the kind of cookies I WISH were around when I was a kid. These are my “adult sugar cookie” and now they are what I crave! They are large, with a sugary crunch, and soft in the middle.
I added lemon and greek yogurt to this recipe. Lemon delivers on flavor, no matter what you put it in.I have been keeping fresh lemons in my fridge since my early days of cooking out of the book that got me started, Great Food Fast, by If you are looking to pick up some cookbooks (or anything, really) on Amazon, please consider using my affiliate link! I get a small percentage, which I use to pay for more butter (naturally) and the price is no different for you! Just click any amazon ad you see on my site and shop away.
I especially love my EF Cookbook now because Everyday Food, which was such a great little magazine, is now out of print. Ah the digital age, I love/hate you. But thankfully many of the recipes from Everyday Food are still online, in these books as well as few others that Martha made from the EF kitchen. I have stacks of magazines in my house. Probably because I have that fear that if I throw them away I’ll wish I didn’t. Like somehow in the future I’ll miss them, need to see their photos again, their typefaces. And desperately wish I hadn’t tossed them into the bin.
Let me share a little insight about way my mind works: when I see a recipe in my head, one that I’ve read somewhere before and now and am trying to track down, I see a screenshot of the image and the way the type was, and something in my recesses reminds me of the way it made me feel when I first saw it. It’s funny, if you ask me anything about current events, I probably couldn’t tell you much at all. But if you ask me what issue featured that Upside down apple cake from Martha or Bon Appetit, and I could probably remember the month and the year and produce the hardcopy magazine for you. Crazy, right?
So that’s where this recipe comes from. A remembering of an image, a feeling of a feeling. I remembered that cookies taste good, and that I should make them again! So that’s why I share them with you, plus a few modifications, of course! These were adapted from this Everyday Food recipe.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar, plus ¼ cup more for spooning over the cookies
- 1 large egg
- 1 teaspoon pure vanilla extract
- Zest of one lemon
- 2 tablespoons Fresh lemon juice
- 1/4 cup plain greek yogurt
- Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda and set aside.
- Beat the butter and sugar until light and fluffy, about 2 to 4 minutes with an electric mixer fitted with the paddle attachment. Add egg and vanilla and combine, then add in the lemon zest and the juice. Mix well.
- With mixer on low, add half the flour mixture and mix for 5 seconds. Add in the Greek yogurt and mix for another 5 seconds. Add in the last portion of flour and mix until just smooth. The dough will be pretty thick, so you may need to finish mixing with a wooden spoon or spatula.
- Using two spoons or a medium ice cream scoop, drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two parchment lined baking sheets. Spoon 2 teaspoons of sugar over each cookie. Bake until edges of cookies are just starting to brown and tops are still a little pale, about 15-19 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.