Easy Yogurt Cookies

Print Recipe

5 from 1 vote

These easy yogurt sugar cookies bake up soft and tender with a hint of tang from Greek yogurt.

Prep Time30

Cook Time10

Chilling Time / Freezing Time4

Total Time4 40

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 68kcal

Author: Rosemary Molloy

Ingredients

2½ cups all purpose flour
1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup butter (softened)
1 teaspoon vanilla extract
1 cup granulated sugar
1 large egg (room temperature)
2 tablespoons yogurt (regular, greek or sour cream)

US Customary - Metric

Instructions

In a medium bowl whisk together the flour, salt, baking soda and baking powder.
In the stand mixer or large bowl beat the butter and vanilla until creamy 1-2 minutes, add the sugar and beat another 2 minutes. Beat in the egg, then vanilla. Add the dry ingredients in 4 additions beating in between each addition.
Cover the dough and refrigerate for 1-2 hours or until firm. Divide the dough in half and form into 2 logs (6 inches / 16 cm long). At this point you can roll the logs in chopped nuts, coconut, mini chocolate chips or even sprinkles if you want, wrap in plastic and freeze for 2-3 hours or refrigerate for 8 hours or over night.
Pre-heat oven to 350F/180C. Line baking sheets with parchment paper.
Slice the logs into ¼" thick round slices, place them on the prepared baking sheets, 1½ inches apart. Bake for approximately 8-10 minutes or until just starting to brown. Cool 10 minutes on the baking sheets then move to a wire rack to cool completely before serving. Dust with powdered sugar if desired. Enjoy!

Notes

If your dough is too wet then add a bit more flour, too dry then add a little milk.

I made one log 6 inches and two around 4 inches (the cookies were smaller).

How to store the Yogurt cookies?

Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender and are easy to grab for a quick treat. Or, once cooled, place the yogurt cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition