Yogurt Cookies

Light & Chewy Cookies

Posted by RunwayChef

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A soft and chewy cookie with a light flavor and a simple glaze; a great alternative to sugar cookies

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You Will Need (14 things)

  • Cookies

  • 1 Cup, minus 2 tablespoons, Granulated Sugar
  • 1 Egg
  • ½ cup Unsalted Butter , softened
  • ½ teaspoon Baking Soda
  • ½ Teaspoon salt
  • 2 cup Unbleached All Purpose Flour
  • ½ cup Greek Yogurt
  • 1 tsp Vanilla

  • Frosting

  • ¼ Cup unsalted butter
  • 1 cup Powdered Sugar
  • ½ Teaspoon salt
  • Hot Water

Steps (10 steps, 30 minutes)

  1. 1

    Preheat oven to 350 degrees.

  2. 2

    In a medium bowl, sift together the flour, baking soda and salt. Set aside.

  3. 3

    In the bowl of a stand-mixer, on medium speed, cream butter and sugar together until soft and fluffy, 2-3 minutes.

  4. 4

    Add the egg, then beat for another minute. Add the vanilla and beat just until combined.

  5. 5

    With the mixer running on low speed, alternate between adding the yogurt and the dry ingredients until everything is mixed together.

  6. 6

    Drop by rounded teaspoonful onto a greased or parchment/silpat mat lined baking sheet, spacing them about 2 inches apart.

  7. 7

    Bake for 8-10 minutes, or just until the edges turn slightly brown. Remove from the oven, cool on the tray for about 5 minutes, then remove the cookies to a cooling rack.

  8. 8

    Once the cookies are completely cool, make the frosting. In a small saucepan, set on low heat, melt the better. Add the powdered sugar and vanilla and stir until there are no lumps. Next, start adding hot water, a few drops at a time, until the icing reaches spreading consistency. Frost the cookies immediately as the frosting will quickly begin to harden. If the icing does become to hard, simply reheat it for a minute or two over low heat.

  9. 9

    Store cookies in an airtight container for 4-5 days.

  10. 10

    NOTES

    Feel free to use sour cream (what the original recipe calls for) or regular yogurt in place of the Greek yogurt.

    I typically only need half of the original icing recipe to frost the entire batch of cookies, so that is all I gave you, but if you need more, make another batch.

    These cookies are a great all-purpose cookie as you can add food coloring to the frosting or sprinkles on top to make them appropriate for different themes.