December 15, 2014

THIN AND CHEWY LEMON COOKIES

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These Thin and Chewy Lemon Cookies are reduced fat, made with the addition of Chobani yogurt. Fresh lemon juice and zest makes it deliciously citrusy. I have had many request for these cookies. #Madewithchmbani


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It is hard to believe that Christmas is only ten days away! My husband's family will be spending Christmas Eve and Christmas Day with us as usual. I will also be hosting my annual holiday party for the daycare families. This year, it will be held the day after Christmas. Needless to say, there is a lot to do. Usually, I would have already started to stress over the details and the to-do list a week ago, but this year, I am atypically nonchalant about the upcoming events. Perhaps, I  am finally learning not to sweat the small stuff? I hope so! It is such a good philosophy to live by! How about you? How is your to-do this coming along this holiday season? 
Thin and Chewy Lemon Cookies

I was inspired by Chobani yogurt for this week's recipe. They had asked me to participate in their #MadeWithChobani program to create a recipe using their yogurt. I am not compensated for writing this post but thought it would be fun to take part in the effort. After testing smoothie and dip ideas, both yielding unsatisfactory results, I decided to cut my losses and moved on. In the end, I realized that the tanginess of the yogurt makes it a great addition to the citrusy lemon cookies. Chobani even has lemon flavored Greek yogurt—how perfect! 

Thin and Chewy Lemon Cookies

Unlike the smoothie and dip, the cookies came out great after some tweaking. They turned out the way I envisioned them...sweet, lemony, and chewy. Because I reduced the amount of butter and added yogurt to my lemon cookie recipe, the chemistry of the cookies was affected, therefore changing the texture and chew. My first batch came out dry and spongy. I made some adjustments, one of which was a tip from Alton Brown. He suggested using melted butter instead of room temperature butter and to use bread flour instead of all-purpose help promote a chewy cookie. I also adjusted the sugar content as the first batch was not sweet enough. Finally, I flattened the dough before it was baked as it did not spread on its own. The adjustments created awesome, flat, and chewy cookies. In fact, it was love at first bite for my husband who has put in a standing order for them every Christmas!

See you back here soon!


Update: After additional experimenting with the recipe, I concluded that hand mixing is the best method for obtaining chewy cookies. Using electric mixers will not affect the taste but may affect the texture.


THIN AND CHEWY LEMON COOKIES



INGREDIENTS:

2 cups bread flour (do not substitute)
1/2 tsp. salt
1 tsp. baking soda
zest of 2 lemons, grated
3 tbsp. butter, melted
1 1/2 cup sugar
1 egg
1 tsp. fresh squeezed lemon juice
1/2 cup Chobani non-fat lemon Greek yogurt
yellow food coloring (optional)
1/4 cup powdered sugar



INSTRUCTIONS:

Preheat oven to 350 degrees F.

Combine flour, salt, baking soda, and lemon zests in a bowl. Set aside.

Using a whisk, beat butter and sugar by hand until light in color. Beat in egg until combined. It will form a mass. Add lemon juice, yogurt and food coloring (I use about 1/8 rounded teaspoon of yellow gel food coloring). Beat until smooth and well incorporated. Slowly add flour mixture until well blended. You may need to switch over to a wooden spoon to mix as the batter thickens. Don't overmix.

Spray baking sheet with cooking spray. Drop cookie dough onto baking sheet using a 1.5-inch ice cream scoop (or scoop using a tablespoon and roll into a ball). Place 2-inches apart. Flatten dough to no more than 1/4-inch thick using the bottom of a glass or cup to press. Dip glass or cup into powdered sugar if it sticks to dough. Bake for 7 to 9 minutes.

Sprinkle powdered sugar on cookies when they come out of the oven. Transfer to a cooling rack. Store in an airtight container. Makes about 30 3-inch cookies.

Note: Hand mixing is the best method for obtaining chewy cookies. Using electric mixers will not affect the taste but may affect the texture. 



ALSO FOUND ON IN GOOD FLAVOR




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4 comments:

  1. WOW- This cookie recipe and all of your other cookie recipes look AMAZING! I appreciate it at this very moment more than ever because we're having a cookie contest at work as we speak! I tried to make a mean batch of cookies last night and was bragging to everyone about how great they were going to be............. bad idea. I couldn't even salvage anything to bring in!!! My husband wouldn't even taste the gooey globs of what I thought were going to be award winning cookies! So good for you, at least one of us can bake ;)

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    1. Hi Stephanie--Thank you! And I saw your cookie mishap on your blog...sorry it did not work out! We all have had a few of those!! The bright side is that we can look back on them and laugh. I forgot to add water to one of those Chinese noodle soup packages and incinerated the whole thing in the microwave one time. It was a totally black smoldering mass of noodle ashes and burnt plastic. The house smelled for days. I'm sure we all lost some brain cells breathing in the toxins from that disaster!

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  2. I love Lemon Cookies, can't wait to taste this recipe. Thanks so much for sharing with Full Plate Thursday and have a very special Christmas week!
    Miz Helen

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