Happy day-after-Christmas! I hope you had a lovely holiday and aren’t feeling too much of a sugar hangover from the past few days… you know how holidays can be. 😉
I don’t know about you, but post-holiday, I’m always trying to keep things a *bit* lighter. And with New Years next week, you know you’ll be indulging again soon enough. In times like these, I grab my trusty Greek yogurt and whip up a little somethin’ sweet but sensible, like these Greek yogurt cookies.
Let me tell you, these are some soft, fluffy, pillowy (?) sugar cookies, and that’s all thanks to the Greek yogurt in the cookie dough. For these cookies, I strained the yogurt overnight (see recipe for instructions), which gives the yogurt a more cream cheese like consistency, perfect for making soft cookies. I used just the tiniest amount of butter, mostly for the flavor, which keeps these cookies fairly light from a nutritional perspective.
The cookies are reminiscent of a sour cream sugar cookie, if you’ve ever had one. If not, don’t bother… just make these!
I added extra vanilla to the cookie dough for a very flavorful cookie. You could certainly substitute some of the vanilla for another flavoring — almond, lemon, peppermint…
If you want to keep the cookies lighter, you can bypass the frosting and enjoy them plain or with a simple dusting of powdered sugar. For me, I had lots of leftover cookie frosting on hand, so I had no choice but to top my fluffy cookies with an equally fluffy layer of frosting. 🙂
[print_this]Greek Yogurt Cookies
Soft, fluffy sugar cookies made with strained Greek yogurt for a lighter result. You can make the cookies your own by using different flavor extracts.
Makes about 2 dozen large cookies
Prep time: 15 minutes
Cook time: 10 minutes per cookie sheet
- 1 1/2 cups plain low fat Greek yogurt (I used Chobani 2% plain)
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
The night before baking the cookies, line a bowl with paper towels. Place the Greek yogurt in the bowl and refrigerate overnight. The paper towels will absorb excess liquid, leaving you with a thicker yogurt the next day.
The next day, measure out 1 cup of yogurt from your bowl of strained yogurt. You only need 1 cup of strained yogurt for the cookies, but the original amount will reduce after straining.
Heat the oven to 375 degrees F. Line two large cookie sheets with parchment paper.
In a large mixing bowl, beat the yogurt, butter, and sugar with an electric mixer on high speed until smooth. Add the eggs and vanilla and beat until mixed. In the same bowl, add the baking powder and salt and beat until mixed. Add the flour, 1/2 cup at at time, and beat on medium speed until mixed well.
Drop the cookie dough by heaping tablespoon onto the prepared cookie sheets (if the dough is too soft, refrigerate it for 10 to 20 minutes). Place two inches apart on the prepared cookie sheets. Flatten the cookies a bit with the back of a spoon (if you don’t, you will have a much puffier cookie).
Bake 10 minutes or until the edges are golden brown. Allow to cool 2 minutes before removing from cookie sheets and setting onto wire racks to cool completely.[/print_this]