My boys are getting excited about going trick-or-treating this week. I’m actually pretty excited about their costumes. This is probably the last year they will be okay with me picking their costumes for them (and matching too) so I’m going to really enjoy myself while I still can. They are going to be miniature In-N-Out Burger workers, and it’s pretty darn cute! We went to a classic car show trunk-or-treat over the weekend, and everyone kept asking them for a Double-Double. Of course the boys loved it. Fancy cars and buckets of candy are high on their list of favorite things.
The only problem with their costumes is that they are mostly white. White pants and little boys don’t mix. I’m actually surprised they even make white pants in their sizes, because no mother in her right mind would buy them without good reason. Thank goodness for bleach!
I decided to make some soft sugar cookies decorated for Halloween– as if we need any more sugar in our lives this week. At least they are made with Greek yogurt, right? These cookies are so soft and fluffy. You can top them with your favorite frosting, but I loved them with my not-too-sweet cream cheese frosting. I also like this recipe because it only makes 18 large cookies. Sometimes I get really bored when I’m rolling out and cutting cookie dough, and eighteen cookies seems to be a number even I can handle. Feel free to double the recipe if you have a crowd to feed and a bit more endurance than I do.
Print
Greek Yogurt Soft Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Super soft sugar cookies made a little healthier with Greek yogurt.
Ingredients
Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup butter
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup Greek yogurt
Frosting
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon heavy cream
Instructions
Cookies
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar on medium speed.
- Add egg, vanilla, and Greek yogurt and mix well.
- Add flour mixture slowly on low speed until just incorporated.
- Remove cookie dough from the bowl and wrap in plastic wrap, shaping dough into a disk. Chill overnight.
- Preheat oven to 350 degrees.
- On a well floured surface, roll out cookie dough to 1/4 inch thickness. Cut out into circles. I used the rim of a juice glass.
- Place circles of dough onto a Silpat lined or greased baking sheet, six per batch.
- Bake cookies for 9-11 minutes.
- Remove from baking sheet after 5 minutes to a cooling rack and allow to cool completely before frosting.
Frosting
- With an electric mixer, cream together butter, cream cheese, and powdered sugar on low speed. Add in heavy cream and whip on high speed until frosting is light and fluffy, about 2-3 minutes.
- Keep cookies refrigerated until serving. The frosting is soft at room temperature, but cookies can be stacked with parchment paper between layers if refrigerated.
Nutrition
- Serving Size: 1 Cookie
- Calories: 190
- Sugar: 14g
- Sodium: 133mg
- Fat: 8.8g
- Saturated Fat: 5.3g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 0.4g
- Protein: 3.1g
- Cholesterol: 34mg
Keywords: greek yogurt soft sugar cookies, sugar cookies, cream cheese frosting, Halloween cookies
Dina says
yummy use of Greek yogurt!
Julie says
Thank you Dina!
Karyne says
Yes! This one is Rwanda friendly! Minus the cream cheese frosting of course, although I’ll keep my eye out for it since it occasionally shows up. 🙂 Thanks Julie!
Julie says
Karyne, I was thinking of you guys when I tried this recipe, and was hoping they would be a good option for your Christmas cut out cookies. The only thing is that they spread when they bake, so you might loose some detail from your shapes. Maybe if you cut back on the baking powder by half (so 1/2 teaspoon) they might keep their shape a little more.
Karyne says
Thanks Julie! I will be sure to try that. Although to be honest, at this stage the boys just like messing with the cookie cutters and dough, and then they eat the cookies before they really pay attention to what they look like. =) So either way will be fine!
Jamie@Milk N Cookies says
Love that you used Greek yogurt in these to keep them a little healthier. They look just like Lofthouse cookies!
And how fun that your boys will be dressed as In-n-Out employees! In-n-Out Burger is one of the first stops whenever I visit my parents in California!
Julie says
Hi Jamie, you’re right- they are similar to Lofthouse cookies, but I think the Greek yogurt makes them a little airier and less dense. Glad you get to enjoy In-N-Out once in a while!
Suzanne says
I love soft sugar cookies so much, I got hooked on them gets ago while in college. I like the Greek yogurt in them too better for you and cookie with added healthy ingredients makes me feel like they aren’t that bad for me. Hope Halloween was a fun night.
Julie says
Hi Suzanne, thanks!
Ashley Osborne says
I used a pumpkin cookie cutter, and I got 27 cookies!! These are so soft and have such a subtle, delicate flavor! Great recipe!!!
Julie says
Glad you like them Ashley! I bet they look adorable as little pumpkins!
Annette rupp says
How would they turn out if I only refrigerated them for 1 hr? I am an impatient baker. 😉
Julie says
I think the dough would just be a little stickier and not as easy to roll out.
Nicole says
A tip I found on another site was to roll out sugar cookie dough between sheets of parchment paper before you chill it, that way it will chill through faster.
Julie says
Nicole, that’s a great tip. Thanks for sharing it here!
Karly says
These were very bad. Gummy texture. Horrible for cut out cookies.
Julie says
Hi Karly, mine didn’t have a gummy texture. So sorry this recipe didn’t turn out for you.
Karly says
What type of Greek yogurt did you use? I don’t know what could’ve resulted in the gummy texture…? I made sure I didn’t over mix the dough… Any thoughts?
Julie says
I’m curious about that too… I used Fage’s plain nonfat Greek yogurt.
Karly says
I followed the recipe exactly and used chobani fat free. I think I might be one of those people who just needs butter in cookies…
Kayla says
Mine also had a slightly “gummy” texture. They cut out, baked, and held their shape nicely. I’m a textural person and I actually quite enjoy the soft, bready, slightly doughy thing these have going for them, but a “cookie” it is not. I also used chobani plain nonfat greek, but will make these again with fage and see if that’s the culprit.
Ashley says
I usually don’t write comments but these are great! I can NEVER make cookie cut outs work and this was my first success! I also love that they are a little healthier. Thanks:)
Julie says
Ashley, I’m so glad you liked them! Thanks for taking the time to let me know!
Patti says
Delicious cookies. Perfect recipe for Valentine’s Day! Thanks!
Julie says
Glad you like them Patti!
Chris says
We tried these for my sons karate party. They are not sweet at all.
The taste and texture was more like a morning breakfast pancake.
We decided to abort giving cookies out because they were just not “cookie like”.
Perhaps rename them “Greek Yogurt Pancakes.”
Best,
Chris
Robin says
Mine also turned out a bit like pancakes (used Liberté 0% plain Greek yogurt). I wanted some “Easter egg” cookies (and time use up our Greek yogurt) so I threw 1/4cup of sprinkles into the dough and shaped into ovals. They tasted pretty bland out of the oven, so I topped with a lemon drizzle icing.
They didn’t taste like I was expecting, but they look like colourful Easter eggs and it was a fun baking project.
★★★
Joseph says
Very good recipe. I used gluten free flour and non fat yogurt and they came out great. I was too lazy to chill the dough ahead of time but it still worked 😀 I really like how soft and tender the cookies are. This recipe is definitely a keeper. Thank you Julie!
Julie says
Good to know, thanks Joseph!