Greek Yogurt Cut Out Sugar Cookies

Make the Dough

1. Cream the butter and sugar together in a large bowl with a hand mixer or a stand mixer. Beat the ingredients together until airy and light yellow, about 3-4 minutes.
2. Add the egg and vanilla extract. Beat them into the creamed butter-sugar mixture until incorporated.
3. Next, add the Greek yogurt. Mix until combined and creamy and a very pale yellow, about 2 minutes.
4. Sift together the dry ingredients (flour, baking soda and salt) together in another bowl. Whisk to combine.
5. Slowly, sprinkle the dry ingredients into the wet ingredients until all have been incorporated. Turn the blender on the lowest setting to mix them in.
6. Split the dough in half and place each half on a piece of wax paper or plastic wrap. Wrap tightly, then transfer to the refrigerator.
7. Chill the dough for at least an hour.

Bake the Cookies

1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper or nonstick baking mats, and set aside.
2. Flour a flat surface in your kitchen. Place the dough round on the floured surface and add a sprinkling of flour on top of the dough.
3. Roll out the dough into a ¼" thickness with a floured rolling pin.
4. Use your favorite cookie cutters to cut the dough into shapes, then transfer to the prepared parchment paper. Be sure to leave a little space between each cookie.
5. After cutting out a round of cookies, form the cookie dough scraps into a ball and re-roll. You might need to add more flour to the surface and dough to prevent it from sticking.
6. Bake in the preheated oven for 8 minutes, or until the cookies have risen slightly and are a very pale golden brown.
7. Allow the cookies to cool completely, then ice with your favorite sugar cookie icing.