Raspberry Yogurt Breakfast Cookies

Let's Cook

Ingredients

8 servings
  • 1 cup Brown Sugar
  • 1 ½ cups Greek Yogurt, Vanilla
  • 1 individual beat Egg
  • 1 teaspoon juice Lemon Juice #1
  • 1 cup Flour #1
  • 1 cup Flour, Whole Wheat
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 cups Raspberries
  • ¼ cups Flour #2
  • 1 cup Powdered Sugar
  • 3 teaspoons juice Lemon Juice #2
  • 1 tablespoon zest Lemon
  • ¼ cups Milk

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Parchment Papers
  • Baking Sheets

Directions

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

Freezing Directions

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

Serving Day Directions

Enjoy at room temperature.

Nutritional Information

Not Available

About This Recipe

Start your morning off with these delightfully tart and sweet Raspberry Yogurt Breakfast Cookies that highlight summer berries with a lemon infused icing.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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