Frozen Yogurt Lemon Cookie Wedges -

Frozen Yogurt Lemon Cookie Wedges

Cool off this summer with Tangy Cheerful Frozen Yogurt Lemon Cookie Wedges! This refreshing dessert perfectly combines zesty lemon and creamy yogurt on a soft cookie base, making it the ideal treat for barbecues, picnics, or casual snacking at home. With Greek yogurt as a healthier topping, these wedges are not only delicious but also lower in fat and high in protein. Enjoy every guilt-free bite as you delight in the cheerful flavors of lemon!

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Ingredients

For the Lemon Cookie Base:

1 cup all-purpose flour

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar, packed tightly

1 large egg

Zest of 1 large lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the Frozen Yogurt Topping:

2 cups plain Greek yogurt or vanilla yogurt

1/4 cup honey or maple syrup (adjust based on your sweetness preference)

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

Optional: Fresh berries for garnish (such as raspberries, blueberries, or strawberries)

Instructions

Prepare the Lemon Cookie Base:

- Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides to help with easy removal later.

Make the Cookie Dough:

- In a medium mixing bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.

- Incorporate the egg, lemon zest, lemon juice, and vanilla extract into the butter mixture. Beat until everything is thoroughly combined and smooth.

Combine Dry Ingredients:

- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. Gradually add this mixture to the wet ingredients, mixing gently until just combined. Take care not to overmix, as this can make the cookies tough.

Bake the Cookies:

- Spread the prepared cookie dough evenly into the lined baking dish, smoothing the top with a spatula. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Once baked, allow the cookie base to cool in the pan for 5 minutes before lifting it out using the parchment overhang. Transfer it to a wire rack to cool completely.

Prepare the Frozen Yogurt Topping:

- In a large mixing bowl, whisk together the Greek yogurt, honey (or maple syrup), lemon zest, and lemon juice until the mixture is smooth and well blended, creating a creamy topping.

Assemble the Frozen Yogurt Lemon Cookie Wedges:

- Once the cookie base has completely cooled, spread the yogurt mixture evenly over the top. You can adjust the thickness to your liking—thicker for a more indulgent treat or thinner for a lighter option.

- Place the assembled dish in the freezer and allow it to freeze for at least 4 hours, or for best results, overnight until the yogurt layer is firmly set.

Cut and Serve:

- When you're ready to serve, remove the dish from the freezer. Let it sit at room temperature for about 10 minutes to soften slightly for easier slicing. Use a sharp knife to cut into wedges or bars.

- If desired, garnish each wedge with fresh berries to add a splash of color and a burst of fruity flavor.

Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12 wedges

- Serving Suggestions: For an extra zing, drizzle with a bit of honey or maple syrup right before serving. Enjoy each wedge chilled for a refreshing treat!