Ingredients:
- 115g unsalted butter, softened
- 150g granulated sugar
- 1 large egg
- 120g plain Greek yogurt
- 6g lemon zest
- 30ml fresh lemon juice
- 5ml vanilla extract
- 250g all-purpose flour
- 5g baking powder
- 1.5g salt
- 60g granulated sugar (for coating)
- 60g powdered sugar (for coating)
- 55g unsalted butter, softened (for frosting)
- 120g powdered sugar (for frosting)
- 15ml fresh lemon juice (for frosting)
- 2g lemon zest (for frosting)
- 15ml heavy cream
Instructions:
- Beat the softened butter and granulated sugar until light and fluffy.
- Incorporate the egg, Greek yogurt, lemon zest, lemon juice, and vanilla; mix until smooth and velvety.
- Sift in the flour, baking powder, and salt, stirring until just combined to maintain softness.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours to prevent spreading.
- Scoop the chilled dough into 1.5 tablespoon portions.
- Roll each dough ball in a mixture of granulated sugar and powdered sugar until well coated.
- Bake for 10 minutes until the edges are set but the center remains soft.
- Prepare the frosting by beating together softened butter, powdered sugar, lemon juice, lemon zest, and heavy cream.
- Pipe the lemon buttercream onto the cooled cookies in a swirl pattern.