Greek yogurt black and white cookies with lemon glaze and pomegranate pistachio topping

🥘 Ingredients

• chobani greek yogurt 2 ½ tbsp
• whole milk 2 ½ tbsp
• vanilla extract 1 tsp
• lemon zest 1 tsp
• almond extract ¼ tsp
• unsalted butter 4 tbsp
• granulated sugar 7 tbsp
• egg 1 large
• baking powder ½ tsp
• kosher salt ¼ tsp
• baking soda 0.12 tsp
• all-purpose flour ½ cup
• all-purpose flour ½ cup
• powdered sugar 1 cup
• corn syrup 1 tbsp
• lemon zest 1 tsp
• vanilla extract ¼ tsp
• heavy cream 2 tbsp
• pomegranate seeds ½ cup
• pistachios ¼ cup
• dark chocolate 3 oz

1. 1

   Preheat your oven to 375°F and line a baking sheet with parchment paper. In a small bowl, combine chobani greek yogurt , whole milk , vanilla extract , lemon zest , and almond extract .
2. 2

   In a medium bowl, cream together unsalted butter and granulated sugar for 2 minutes, or until fluffy. Add egg and mix to combine. Sprinkle baking powder , kosher salt , and baking soda over the top. Add all-purpose flour and mix to combine. Add the yogurt mixture (the combined yogurt, milk, vanilla, lemon zest, and almond extract) and stir to combine before adding in the rest of the flour. Add all-purpose flour and beat until just combined. Use a cookie scoop to place rounded cookies on the baking sheet . Bake for 10 minutes|12%minutes until the tops are set and bottoms are golden. Let rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool.
3. 3

   To make the icing, whisk together powdered sugar , corn syrup , lemon zest , vanilla extract , and heavy cream until smooth. Dip the bottoms of the cooled cookies into the icing (smooth with a spatula if needed) and sprinkle with pomegranate seeds and pistachios . If desired, drizzle with melted dark chocolate . Allow the icing to set before serving.