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High-Protein Soft Lemon Sugar Cookies - Bright, Tender, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 servings

Ingredients
  

  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (30 g) vanilla protein powder (whey or plant-based)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (100 g) granulated sugar, plus extra for rolling
  • Zest of 1 large lemon
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/4 cup (60 g) plain Greek yogurt (2% or whole)
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: 1–2 tablespoons milk if dough is too dry

Instructions
 

  • Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
  • Rub zest into sugar: In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels damp and fragrant.
  • Cream the wet ingredients: Add softened butter to the lemon sugar and beat until light and creamy, about 1–2 minutes. Mix in Greek yogurt, egg, lemon juice, and vanilla until smooth.
  • Whisk dry ingredients: In a separate bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, and salt.
  • Combine: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. If the dough looks crumbly, add up to 2 tablespoons milk, 1 teaspoon at a time, until it holds together. The dough should be soft but not sticky.
  • Portion and coat: Scoop 1 1/2-tablespoon portions (about cookie scoop size). Roll into balls, then roll lightly in granulated sugar.
  • Bake: Arrange on the baking sheet, spacing 2 inches apart. Bake 8–10 minutes, until the edges are set and the tops look slightly puffy and matte. Do not overbake.
  • Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They will finish setting as they cool.