Greek Yogurt Cut Out Sugar Cookies
User Reviews
5
Greek Yogurt Cut Out Sugar Cookies
Description
This cookie recipe incorporates Greek yogurt into a classic sugar cookie dough, contributing moisture and a slight tang that balances the sweetness. Butter and sugar are creamed until light and fluffy, then combined with egg, vanilla extract, and yogurt. Dry ingredients are sifted and mixed in slowly to form a smooth dough that is chilled to make rolling easier and prevent spreading during baking.
Cookies are cut into shapes and baked at a high temperature to encourage gentle spreading and achieve a lightly golden exterior with a tender center. The texture is sturdy enough for decorating but retains softness when eaten.
These cookies are versatile for occasions requiring cut-out designs and hold well at room temperature. Store them in an airtight container and separate layers with wax paper if decorated to avoid smudging. Yield varies by cutter size but is approximately three dozen cookies.
Chilling the dough before baking is important to control the consistency and prevent cookies from spreading too thin. The use of baking soda helps achieve a light texture without excessive rise.
Ingredients
- ½ butter 113g, unsalted
- 1 cup granulated sugar 200g
- 1 egg
- 1 teaspoon vanilla extract 5g, pure
- ½ cup yogurt 140g, plain, Greek
- 3 ½ cups all-purpose flour 420g
- 1 teaspoon baking soda 8g
- ½ teaspoon salt 3g, fine sea salt
Instructions
Make the Dough
- 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.
- Add the egg and vanilla extract. Beat them into the creamed butter-sugar mixture until incorporated.
- Next, add the Greek yogurt. Mix until combined and creamy and a very pale yellow, about 2 minutes.
- Sift together the dry ingredients (flour, baking soda and salt) together in another bowl. Whisk to combine.
- 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.
- 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.
- Chill the dough for at least an hour.
Bake the Cookies
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper or nonstick baking mats, and set aside.
- 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.
- Roll out the dough into a ¼" thickness with a floured rolling pin.
- 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.
- 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.
- Bake in the preheated oven for 8 minutes, or until the cookies have risen slightly and are a very pale golden brown.
- Allow the cookies to cool completely, then ice with your favorite sugar cookie icing.
Notes
- This recipe yields about 36 cookies, depending on your cookie cutter size.
- Store cooled cookies in an airtight container at room temperature to maintain freshness.
- If decorating with icing, place wax paper between cookies to prevent sticking or smudging.
- Chilling the dough at least one hour improves handling and baking consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 71kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Cholesterol | 6mg | 2% |
| Sodium | 68mg | 3% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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