Savor the delectable goodness of Greek yogurt sugar cookies. These delightful treats offer a unique twist on traditional sugar cookies, boasting a soft and moist texture, complemented by a delightful hint of tanginess from the Greek yogurt. Baked to perfection, they are perfect for any occasion, from cozy gatherings to festive celebrations. Treat yourself to these heavenly cookies and experience a delightful burst of flavors that will leave you craving for more!
As I flew over the Greek islands on my sleigh, I couldn’t help but marvel at their beauty. The crystal clear waters and white sandy beaches were a sight to behold.
As I landed on the first island, I was greeted by a group of donkeys who were curious about my reindeer. To my surprise, my reindeer started talking to them in a language I had never heard before. It seemed like they were discussing the adventures involved with delivering gifts to children in different parts of the world.
As I continued my journey, I came across a little plate of star-shaped cut-out sugar cookies made with Full-fat Greek yogurt. They looked too delicious to resist, and I couldn’t help but grab one and take a bite. The cookie was soft, buttery, and tangy from the Greek yogurt. It was the perfect snack to keep me going on my journey.
I sat on the stairs and looked at the stars while enjoying my cookie. The night sky was so clear, and I could see the constellations shining brightly. It was a peaceful moment that reminded me of the magic of Christmas.
Why you will love this recipe for Greek Yogurt Sugar Cookies
Moist and tender texture: The addition of Greek yogurt to the dough makes these cut-out cookies moist and tender, with a delicate crumb that practically melts in your mouth.
Versatile: This recipe is incredibly versatile and can be adapted to suit any occasion or holiday. You can cut the dough into any shape you like, and decorate with your favorite frosting or sprinkles. They are perfect served plain too!
Easy to make: This recipe is easy to follow, even for novice bakers. The dough comes together quickly and requires no chilling time, so you can have fresh, homemade cookies in no time.
Healthier twist: Unlike traditional sugar cookie recipes, this one uses Greek yogurt as a healthier alternative to butter or oil. The protein and probiotics in the yogurt also provide added nutritional benefits.
Perfect for sharing: These sugar cut-out cookies are the perfect treat to share with loved ones, whether you’re hosting a holiday party or simply want to surprise someone with a sweet gift.
Ingredient notes and substitutions
Unsalted Butter: You can use salted butter instead if you don’t have unsalted butter. Just be aware that the salt content may affect the flavor of the cookies.
Granulated Sugar: You can use other types of granulated sugar, such as cane sugar or coconut sugar, but keep in mind that they may alter the flavor and texture of the cookies.
Egg: If you’re allergic to eggs or prefer not to use them, you can substitute them with a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let sit for a few minutes until it thickens.
Vanilla Extract: You can substitute with other extracts, such as almond or lemon, to add a different flavor to the cookies.
Greek Yogurt: You can use other types of plain yogurt or even sour cream instead of Greek yogurt, but keep in mind that it may affect the texture of the dough.
All-Purpose Flour: You can use other types of flour, such as whole wheat or gluten-free flour, but remember that it may affect the texture and flavor of the cookies.
Baking Soda: You can substitute with baking powder if you don’t have baking soda, but remember that it may affect the rise and texture of the cookies.
Fine Sea Salt: You can use other types of salt, such as kosher or table salt, but adjust the amount accordingly, as the saltiness may differ.
Recipe for Greek Yogurt Sugar Cookies
1 cup white sugar
1/2 cup unsalted butter
1 tsp vanilla extract
½ cup Greek yogurt
3 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
For the dough:
Beat together the butter and sugar in a large bowl or stand mixer. Beat until they pale and airy, 3-4 minutes should do.
Add the egg and vanilla extract. Beat them into the mixture well.
Next, add Greek yogurt. Combine gently with the other ingredients.
Sift together the dry ingredients together in another bowl.
Slowly sprinkle the dry ingredients into the wet ingredients until all have been incorporated. Mix them in gently.
Split the dough in half and place each half on a piece of plastic wrap. Wrap tightly, then transfer to the refrigerator.
Chill the dough for 1-2 hours.
To bake them:
Preheat the oven to 425°F. Line a large cookie sheet with parchment paper or a nonstick baking mat and set aside.
Roll out into a ¼” thickness with a rolling pin.
Use your preferred shape of cookie cutters to cut the dough into shapes, then transfer it to the prepared parchment paper.
You can re-roll and form any offcuts.
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 them with your favorite sugar cookie icing or dust them with sugar.
Make ahead and storage instructions
Make ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Wrap the dough tightly in plastic wrap or place it in an airtight container. When ready to bake, let the dough come to room temperature for about 30 minutes before rolling it out.
Storage: Once the cookies are baked and cooled, store them in an airtight container at room temperature for up to a week. Layer the cookies with parchment paper or wax paper to prevent them from sticking together.
Freezing: You can freeze the baked cookies for up to 3 months. Ensure the cookies are completely cooled before storing them in an airtight container or freezer bag. Place a layer of parchment paper or wax paper between the cookies to prevent them from sticking together. To thaw, remove the cookies from the freezer and let them come to room temperature before serving.
Decorating: If you plan on decorating the cookies with frosting or icing, wait until the cookies have completely cooled before adding the decorations. Once decorated, let the cookies sit out for about 1 hour to allow the frosting or icing to set before storing or serving.
Pro tips for the best sugar cookies with Greek Yogurt
Use room temperature ingredients: Make sure all your ingredients, especially the butter, and egg, are at room temperature. This will help them mix evenly and create a smoother dough.
Don’t overmix the dough: Mix it until it comes together, being careful not to overmix. Overmixing can cause the cookies to become tough and chewy.
Chill the dough before rolling: Chill it for at least 30 minutes before rolling it out. This will help the dough firm up and prevent it from sticking to your rolling surface.
Use enough flour: When rolling out the dough, make sure to use enough flour to prevent sticking. Too much flour can cause the cookies to be dry and crumbly, so use just enough to prevent sticking.
Roll the dough evenly: Roll the dough out evenly to ensure that the cookies bake evenly.
Don’t overbake: Bake the cookies until the edges are set and the bottoms lightly browned. Overbaking can cause the cookies to become dry and hard.
Store properly: Store the cookies in an airtight container at room temperature for up to a week. Adding a slice of bread to the container can help keep the cookies soft and moist.
How to stop cut-out sugar cookies from spreading
Chill the dough: Before rolling out the dough, chill it in the refrigerator for at least 30 minutes. This will help the dough firm up and prevent it from spreading too much during baking.
Don’t overwork the dough: Overworking the dough can cause it to become too soft and sticky, which can contribute to spreading. Only mix the dough until it comes together, and handle it as little as possible when rolling it out.
Roll the dough evenly: Roll the dough out to an even thickness so that the cookies will bake evenly. Use a rolling pin and rolling guides to ensure the dough is an even thickness.
Use parchment paper: Place a sheet of parchment paper on the baking sheet before placing the cookie dough cut-outs. The parchment paper will prevent the cookies from sticking to the baking sheet and spreading.
Bake at the right temperature: Ensure your oven is preheated to the correct temperature before baking. The cookies may spread more than intended if the oven is too hot. Bake the cookies at the temperature specified in the recipe
What does Greek yogurt replace in baking?
1. Sour Cream: Greek yogurt can be used as a healthier alternative to sour cream in recipes, such as dips, sauces, and dressings.
2. Mayonnaise: It can be used as a lighter and healthier substitute for mayonnaise in certain recipes, like coleslaw and potato salad.
3. Heavy Cream: Greek yogurt can be used as a lower-fat replacement for heavy cream in certain sauces, soups, and desserts.
4. Buttermilk: When mixed with a little milk, Greek yogurt can be used as a substitute for buttermilk in recipes.
5. Cream Cheese: Greek yogurt can be used as a healthier alternative to cream cheese in dips, spreads, and cheesecake recipes.
6. Oil or Butter: In some baking recipes, Greek yogurt can replace part of the oil or butter to reduce fat content without sacrificing moisture.
It’s important to note that while Greek yogurt can be a versatile substitute, the texture and flavor may vary slightly in certain recipes, so adjustments may be needed to achieve the desired outcome.
Can sour cream be used as a substitute for Greek yogurt in baking?
Here are some general guidelines when substituting sour cream for Greek yogurt in baking:
1. Use an equal amount of sour cream as the Greek yogurt called for in the recipe.
2. If the recipe calls for plain Greek yogurt, you can use plain sour cream as a direct replacement.
3. If the recipe calls for flavored Greek yogurt (e.g., vanilla or honey-flavored), you can use plain sour cream and adjust the sweetness or flavoring accordingly.
Keep in mind that while sour cream can be a suitable substitute for Greek yogurt in baking, the final result may have a slightly different taste and texture, so it’s a good idea to do a small test batch first to ensure you achieve the desired outcome.
What does Greek yogurt do in baking?
1. Moisture: Greek yogurt adds moisture to baked goods, keeping them tender and preventing them from becoming dry.
2. Texture: The creamy consistency of Greek yogurt contributes to the soft and smooth texture of baked goods.
3. Tenderness: Greek yogurt helps create a tender crumb in cakes, muffins, and other baked treats.
4. Binding: It acts as a binder, helping to hold ingredients together and create a cohesive structure in the baked goods.
5. Flavor: Greek yogurt adds a subtle tangy flavor to the baked goods, enhancing the overall taste.
6. Fat content: The fat content in Greek yogurt can contribute to the richness and moistness of certain baked goods.
7. Healthier alternative: Using Greek yogurt in baking can be a healthier choice compared to some other ingredients like butter or oil, as it is lower in fat and higher in protein.
Overall, incorporating Greek yogurt into baking recipes can result in delicious and moist baked goods with a pleasant texture and a slightly tangy flavor. It’s a versatile ingredient that can be used in a variety of baked treats, from cakes and muffins to cookies and breads.
Greek Yogurt Cut Out Sugar Cookies
- 1 cup white sugar
- 1/2 cup unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Prepare the Dough
- Beat together the butter and sugar in a large bowl or stand mixer. Beat until they pale and airy, 3-4 minutes should do.1/2 cup unsalted butter, 1 cup white sugar
- Add the egg and vanilla extract. Beat them into the mixture well.1 egg, 1 tsp vanilla extract
- Next, add Greek yogurt. Combine gently with the other ingredients.1/2 cup Greek yogurt
- Sift together the dry ingredients together in another bowl.3 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Slowly sprinkle the dry ingredients into the wet ingredients until all have been incorporated. Mix them in gently.
- Split the dough in half and place each half on a piece of plastic wrap. Wrap tightly, then transfer to the refrigerator.
- Chill the dough for 1-2 hours.
Bake the Cookies
- Preheat the oven to 425 °F. Line a large cookie sheet with parchment paper or a nonstick baking mat and set aside.
- Roll out into a ¼" thickness with a rolling pin.
- Use your preferred shape of cookie cutters to cut the dough into shapes, then transfer it to the prepared parchment paper.
- You can re-roll and form any offcuts.
- 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 them with your favorite sugar cookie icing or dust them with sugar.