Lightly Lemon Vanilla Greek Yogurt Sugar Cookies and Lemon Buttercream Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cup Confectioners' (powdered sugar
  • 3 cup Flour
  • 1 Food coloring and sprinkles
  • 1 1/2 tsp Lemon extract
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 tbsp Heavy cream
  • 1 tbsp Milk
  • 2/3 cup Vanilla greek yogurt

Found on dreamingindiy.com

Description

Ingredients

• 3 C Flour
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 C Butter {Room Temperature}
• 1 C Sugar
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1 tsp. Lemon Extract
• 2/3 C Vanilla Greek Yogurt {I prefer nonfat}
• 1/2 C Butter {softened to room temperature}
• 3 C Confectioners {powdered} Sugar
• 1/2 tsp. Vanilla Extract
• 1/2 tsp. Lemon Extract
• 1 T Milk {I use Almond Milk but regular will work}
• 1 T Heavy Cream {whipping cream}
• Food Coloring and SPRINKLES {optional, but cmon...}

Directions

• In a medium mixing bowl, combine flour, baking soda and baking powder. Sift together or stir well with a whisk or fork. In a mixer or with a hand mixer, in a separate bowl, cream together the butter and sugar at medium speed until it forms tiny uniform beads or is smooth. Add in the eggs, vanilla and greek yogurt and mix on low until uniformly combined. Add in the flour, baking soda and baking powder dry mixture and beat together well. {The dough will be sticky - dont worry, thats how its supposed to be!} Using a cookie dough scoop or large serving spoon scoop a generous glob {about 3 Tablespoons worth} into the palm of your hand and roll together with the other hand to form a smooth ball the size of the center of your palm. Place these on an ungreased cookie sheet {I use parchment paper too} at least an inch apart as they tend to spread a little. Lightly flatten the balls evenly with your fingers. Bake at 350° 11-13 minutes until VERY very lightly golden on the very bottom edge. Oven temperatures and elevations vary - so watch them closely after the 11 minute mark. Mine take exactly 12 minutes to be perfect at 350° on convection bake mode. Remove and carefully transfer to cooling racks. If you used parchment paper it makes this a lot easier! Make sure they are cooled well before frosting. Repeat the process until all of the dough is gone OR you can wrap the remaining dough in plastic wrap and refrigerate until you are ready to make some more!
• Beat together the butter, sugar, vanilla and lemon extracts until it forms teeny tiny uniform dots or is smooth. Add the milk {almond or regular} and heavy whipping cream then mix on medium speed until smooth. If youd like it thinner - add more milk {no more than 1 tablespoon at a time until you get the consistency you like}. Add food coloring as you like! {For Tiffany Blue - start with 2 drops green, 1 drop blue and 1 drop NEON blue and then add one equally of each to keep darkening the shade until you have it just like you want it.} Spread it all over those yummy cookies! And dont forget to add the SPRINKLES! Store the frosted cookies in an airtight container.