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Lemon Yogurt Drop Cookies

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Washington Post
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dessert nut free vegetarian


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16 tablespoons (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar, plus more for sprinkling

1 cup lemon yogurt (see headnote; measure with dry cup measure)

Finely grated zest from 1 lemon (1 tablespoon)

1 teaspoon lemon extract

2 large eggs

3 1/2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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