Greek Yogurt Sugar Cookies are the softest, fluffiest sugar cookies of all time, and they keep their shape super well. The not-so-secret secret ingredient? Greek yogurt, of course!

Greek Yogurt Sugar Cookies

These sugar cookies are a killer dupe for the ones in the plastic boxes begging you to take them home when you’re in line at the grocery store. Except, these have a whole lot of goodness packed into them instead of bright pink-dyed frosting and who-knows-what in the cookies themselves.

Hey, I’m not ragging on the store-bought cookies. Those puppies are GOOD. But there’s just something so much more satisfying about hand-making your own from scratch and getting to see everything that goes into them… Especially because these ones have a secret ingredient that packs a little extra moisture, wholesomeness, and protein power: Greek yogurt!

These Greek Yogurt Sugar Cookies are an absolute hit at birthday parties and holiday celebrations (get you some red, white, and blue sprinkles for Memorial Day or the Fourth of July!). You can have fun with them by swapping out the vanilla for other extract varieties, like lemon, almond, or orange, in either the cookie dough or frosting for a different flavor experience.

How long do sugar cookies last after baking?

Sugar cookies last a pretty solid amount of time… If little hands and mouths don’t get to them first, that is. Store them in a cool and dry cupboard or pantry in an airtight container for 1 to 2 weeks. You can also keep them in the fridge, if you prefer. They’ll freeze for much longer, up to 3 months.

Why did my sugar cookies spread?

There could be a couple reasons your cookies spread while baking. First, make sure you don’t skip the chilling the dough step. It’s important in maintaining the shape of the cookie as it bakes. If you chilled the dough thoroughly, be sure you followed the correct measurements, especially for sugar and butter. Too much sugar and butter can cause cookies to spread while baking.

Can you leave sugar cookies out overnight?

Yes, these can be stored at room temperature for a few days! Just make sure they’re covered in a sealable container or with plastic wrap, and keep them away from sinks, stoves, and ovens.

Soft and Puffy Greek Yogurt Sugar Cookies

★★★★★

5 from 1 reviews

Author: Melissa Griffiths - Bless this Mess
Prep Time: 25 min
Cook Time: 10 min
Total Time: 35 minutes
Yield: 2 dozen cookies 1x

Print Recipe

Description

Greek Yogurt Sugar Cookies are the softest, fluffiest sugar cookies of all time, and they keep their shape super well. The not-so-secret secret ingredient? Greek yogurt, of course!

Scale

Ingredients

For the Cookies

1/3 cup butter, at room temperature
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
2/3 cup plain Greek yogurt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour

For the Frosting

1/2 cup butter, softened
1 teaspoon vanilla
1–2 tablespoons heavy cream or milk
Dash of salt
3 cups powdered sugar
Sprinkles for decorating

Instructions

In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
Add the egg and vanilla, and stir until very smooth.
Add the Greek yogurt, and stir until combined.
Add the baking powder, baking soda, salt, and all-purpose flour and stir until well combined. The dough will be sticky.
Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2-inch thick on a well-floured surface, and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet, and bake at 350 degrees F. for 10-11 minutes. The tops of the cookies will be light but the bottom should be lightly brown.
Repeat with remaining dough.
To make the frosting, add the butter, vanilla, 1 tablespoon of cream or milk, and the dash of salt to a large bowl, and beat until fluffy, about a minute (a stand or hand mixer works well for this). Add the powdered sugar, and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
When the cookies are completely cooled, add a generous helping of frosting and sprinkles.

Notes

Don’t skip chilling the dough. It’s a must-do step.
You can flavor these cookies by swapping out the vanilla for an extract like lemon, orange, or even coconut or almond. It’s a delicious way to switch things up a bit. You could also do that to the icing!

Category: dessert
Method: bake
Cuisine: American

Keywords: sugar cookie, cookie, cookies, greek yogurt, icing, sprinkles