While I have some great bakers in my life, I’m not one of them. I prefer cooking more, just because baking is such a science—it requires a lot patience and precision. A slight misstep in measurements, ingredients, temperature, or technique can completely change the outcome, which is what happened to me today!
I was randomly in a baking mood, so I decided to bake lemon yogurt cookies based on this recipe from Welcome Company. I’m not sure if it’s because I halved the recipe, if I under- or over-mixed the ingredients (after my electric hand mixer went berserk and I had to do it by hand), or something else, but my cookies ended up as muffin tops! 😮
Fortunately, they’re still delicious and perfectly lemony. And to be fair, I recently gushed about the abundance of muffin tops sold in coffee shops in Boston. So when life hands you lemons… make lemon yogurt muffin tops! 😉
- 1¾ cups of all-purpose flour
- 1 tsp of baking powder
- ¼ tsp of baking soda
- 1 tbsp of lemon zest
- ¼ tsp of salt
- ¾ cup of sugar
- ½ cup (1 stick) of butter
- ½ cup of lemon yogurt
- 2 tsp of fresh lemon juice
Note: The measurements are based on what I did, so if you want to play it safe, I’d go with the recipe mentioned earlier!
- In one bowl, mix flour, baking powder, baking soda, and salt together.
- In another large bowl, cream/beat the sugar, butter, and lemon zest until the mixture is light and fluffy. Add and beat in the eggs, one at the time. Finally, mix in the yogurt and lemon juice.
- The flour mixture can then be gradually added and incorporated into the wet mixture.
- Scoop spoonfuls of the mixture 2 inches apart on a cookie sheet/tray (I used parchment paper, but you can use a silicone baking mat or grease the pan).
- Bake at 350ºF for 15 to 20 minutes or until just a light golden brown around edges.
*The original recipe involved smaller-sized cookies (teaspoonfuls of the mixture), so the baking time was shorter (~10 to 12 min.)