Yogurt Cookies Recipe

 In these Yogurt Cookies as the name suggests key ingredient is yogurt, packed with lots of health benefits is a fermented dairy product popular worldwide, and the rest all the ingredients are the basic and same as all the cookies needed; all-purpose flour, softened butter, baking powder baking soda, vanilla extract, and sugar. If we talk about the sugar you can make choice and would affect the results accordingly, if using brown sugar it will make the cookies denser, moister, soft, and dark in color than granulated sugar. 

Brown sugar is hygroscopic will therefore absorb the liquid in the dough, will not affect the cookies sweetness but the texture and the color will be affected, and granulated sugar just do the opposite will result in a flatter, crispier, and light-colored cookies, it is also hygroscopic less than brown sugar absorb the liquid in the dough, and slow down the development of the gluten which make the cookies crispier.

I have used the powdered sugar in these Yogurt Cookies so that powdered sugar is so finely ground and a bit of cornstarch is combined that prevent it from clumping, powdered sugar dissolves so quickly in baked goods and makes a fine and tender texture just because of cornstarch but the cookies result in less crispy.

Here one more and the key ingredient of the cookie is yogurt you can make choice; as I have used plain yogurt you can use Greek yogurt instead. Both Greek yogurt and plain yogurt are packed with high-quality nutrients and give multiple health benefits that would not affect the taste of the cookies.

Yogurt Cookies

 Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes 

Yield:           48 cookies

Ingredients: 

2 3/4 cups all-purpose flour

1 cup powdered sugar + 1/2 cup granulated to sprinkle

1 cup plain yogurt

1cup unsalted butter, softened

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F., cream the butter and sugar together until smooth or about 3 minutes, add the yogurt, and vanilla extract mix another 1 minute.

In a bowl sift the flour, baking powder, baking soda, and salt together, mix the dry ingredients to the butter mixture mix to incorporate well, avoid over-mixing. Cover the dough into the plastic wrap and chill in the refrigerator for about 2 hours.

divide the chilled dough into 2 or 3 equal parts, take one of the part roll out into square shape and roll it into a log, cut the log into the 3cm pieces, sprinkle the sugar on the cookies or dab the cookies into the bowl of sugar, set them 2-inch apart on a baking sheet lined with parchment paper, bake for about 20-25 minutes until they turn golden brown. Remove from oven and allow the cookies to rest for a few minutes before transferring to a wire rack to cool completely.