Greek Yogurt Cookies

5 from 2 votes

Soft, fluffy, and oh-so-moist Greek Yogurt Cookies redefine the meaning of simple and delicious! With creamy Greek yogurt blended into the dough and topped with my famous cream cheese frosting, these cookies are sure to satisfy your sweet tooth!

Prep Time16

Cook Time14

Resting time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 330kcal

Author: Katalin Nagy

Equipment

Ingredients

Greek Yogurt Cookies

75 g Unsalted butter Room temperature
200 g Granulated sugar
1 teaspoon Vanilla extract
1 Egg Room temperature
120 g Greek yogurt Creamy full fat yogurt. Use at room temperature
185 g All purpose flour Sifted
1 teaspoon Baking powder
¼ teaspoon Salt

Cream Cheese frosting

300 g Cream cheese full fat (33%+) eg. Philadelphia
100 g Mascarpone full fat (41%+)
50 g Powdered sugar Sifted

Metric - US Customary

Instructions

Make the greek yogurt cookies

With an electric hand mixer whip the room temperature butter together with the sugar for a few minutes until light and fluffy. Then whip in the egg and vanilla. Then fold in the Greek yogurt.
Sift the flour, baking powder, and salt into the bowl with the butter mixture. Then fold the dry ingredients in with the help of a Rubber spatula just until combined. Do not overmix.
Line 2 baking sheets with parchment paper.
Use a spoon or cookie scooper to divide the dough into 10 to 11 cookies and place them onto the baking sheets. Make sure to leave enough space between the cookies so that they have room to puff up.
Refrigerate the cookies for a minimum of 1 hour.
Preheat the oven to 175℃ / 350°F (no fan). Then bake the cookies for about 14 minutes. Pay close attention to both the bottom and top as they bake. When done, the bottoms will be fully baked but the tops will still be nice and pale.
Let the cookies rest for a few minutes on the pans. Then carefully remove them from the parchment and transfer them to a Cooling rack.

Cream cheese frosting

Whip the cream cheese, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes.
When the frosting reaches a fluffy pipeable consistency, stop whipping right away. If you continue beating the frosting, it will separate and get runny.
Put the frosting into a piping bag fitted with a nozzle tip and pipe it on top of the cookies. Decorate with sprinkles.
Store any leftover cookies in the fridge for 2-3 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients eg. butter and eggs and sift the dry ingredients eg. powdered sugar and flour.
Use hight fat content cream cheese and mascarpone for the frosting.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If the dough feels too runny to scoop, refrigerate before scooping, then refrigerate again after scooping.
Try not to overbake your cookies, they should stay nice and pale. Consider using an oven thermometer.
The cookies will be very fragile when they are hot but will set as they cool.
Depending on how big you make your cookies, you might end up with slightly more or less.
Make sure to let the cookies cool before frosting.

Nutrition