Lemon Yummies Recipe - Allrecipes.com
Lemon Yummies Recipe

Lemon Yummies

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"Incredibly delicious, soft, lemony cookies. The perfect cookie for a tea party."

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Ingredients Edit and Save

Original recipe makes 2.5 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C ). Grease cookie sheets.
  2. In a large bowl, combine sugar, yogurt, oil, eggs lemon zest, and lemon juice. Stir until well blended. Sift together the flour, baking soda, baking powder, and salt. Add to the wet mixture and stir until smooth.
  3. Drop cookies by rounded teaspoonfuls onto prepared cookie sheets. Bake in preheated oven for 8 to 10 minutes. Edges should be slightly brown. Let cookies cool slightly before removing from cookie sheets.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2008

I liked this recipe, although I didn't have lemon flavored yogurt, but used plain instead and added another teaspoon of lemon juice. I'll definitely make this again.

Most Helpful Critical Review
Jul 10, 2004

These cookies were indeed soft, but their subtle flavor left much to be desired. I suggest adding an additional teaspoon of lemon extract and maybe some frosting to boost the flavor.

Sep 12, 2008

These are definitely very cakey and moist, and very ideal for having with a cup of tea or coffee. After reading what others had to say, I dropped the oil and used butter instead, and I also omitted the lemon juice and opted for 3 t. of lemon extract instead. I still used the zest, though- there is no sub for that! Not the best cookie I've ever had, but decent and with potential!

May 01, 2009

I have not used this recipe as written... After reading all the reviews I made the following changes: Used a touch extra baking soda and powder, added extra lemon extract and juice (probably about double what was written) plus a few Tbsp. rum and a few drops vanilla (I like lots of flavor), 1/4 cup room temp butter and 1&1/2 Tbsp oil, replaced 1/2 cup regular sugar with 3/4 cup powdered sugar, but that exchange was out of necessity, I ran out of sugar! It is a light cakey type cookie, and still could use a few adjustments... But I was looking for a lemony cookie that would still be soft after a week in the mail, and from experience, the cake like cookies are some of the best for that.

May 18, 2009

I had fun w/ this recipe! I used part yogurt and part sour cream, as that's what I had in the fridge. I cut the oil a bit and added more juice (I used bottled lime juice), and I omitted the zest as I had none. The batter is thicker than cake but thinner than cookie, so I put 1/8 C batter in muffin tins lined w/ paper muffin cups, added 1 1/2 tsp cherry jam, than another 1/8 C batter. I baked for 25 min @ 375' and I'm delighted w/ the turnout! I'm sending overseas w/ a can of cherry frosting. Fabulous! Thinking of adding chopped cranberries next time.

Aug 29, 2002

I made these for a tea party and they were all that was left. Too soft, too cake-y and boring flavor. You might as well spoon lemon cake mix onto a cookie sheet and bake. It would be a lot easier and taste just the same. I'm deleting this from my recipe box so I make sure not to make it again.

Sep 22, 2010

Kind of tasteless...

Aug 29, 2002

So simple to make and tastes delicious!


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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