recipes / Breakfast / Raspberry Yogurt Breakfast Cookies

Raspberry Yogurt Breakfast Cookies

Start your morning off with these delightfully tart and sweet Raspberry Yogurt Breakfast Cookies that highlight summer berries with a lemon infused icing.
8 Servings Meet The Cook LisaProfile Lisa Print
Raspberry Yogurt Breakfast Cookies

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a large bowl, combine brown sugar and yogurt.
  2. Add egg and lemon juice #1. Stir until combined.
  3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
  4. Stir flour mixture into wet yogurt mixture.
  5. Gently dust fresh raspberries with flour #2 and fold into batter.
  6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
  7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
  8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
  9. Gently fold in lemon zest.
  10. Dip cooled cookies into frosting and let set until frosting has dried.

Freezing Directions

Why would I want to freeze this?

  1. In a large bowl, combine brown sugar and yogurt.
  2. Add egg and lemon juice #1. Stir until combined.
  3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
  4. Stir flour mixture into wet yogurt mixture.
  5. Gently dust fresh raspberries with flour #2 and fold into batter.
  6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
  7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
  8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
  9. Gently fold in lemon zest.
  10. Dip cooled cookies into frosting and let set until frosting has dried.
  11. After frosting has set, divide between indicated number of gallon freezer storage bags.
  12. Label and freeze.

Serving Day Directions

  1. Enjoy at room temperature.

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