Soft and Puffy Greek Yogurt Sugar Cookies
on May 03, 2019, Updated May 06, 2024
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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!
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. However, these have a lot of goodness packed into them instead of bright pink-dyed frosting and who-knows-what in the cookies themselves.
There’s something so satisfying about hand-making your own from scratch and seeing everything that goes into them. Especially because these have a secret ingredient that packs extra moisture, wholesomeness, and protein power: Greek yogurt!
Table of Contents
Why You’ll Love This Recipe
- These Greek Yogurt Sugar Cookies are an absolute hit for a girl’s birthday party, a game day treat, or a backyard gathering with finger foods.
- This a homemade, healthier recipe for those store-bought sugar cookies that beg you to take them home from the grocery store.
- Easily change the flavor of the cookie by using flavored Greek yogurt and flavored extract in the frosting.
Recipe Ingredients
- Butter – if using salted butter, lower the amount of salt used in the recipe
- Sugar – plain granulated sugar
- Egg
- Vanilla extract – or a different flavored extract if you want to change the flavor of the cookies
- Greek yogurt – either plain Greek yogurt or a flavored yogurt, like vanilla or lemon
- Baking powder
- Baking soda – yes, both baking powder and baking soda are needed in this recipe
- Flour – regular all-purpose flour
See the recipe card below for full information on ingredients and quantities.
How to Make Greek Yogurt Sugar Cookies
- Cream the butter and sugar together, and then add the other wet ingredients, followed by the dry.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 4 hours.
- Divide the dough in half, roll it out, and cut it into shapes. Bake at 350 degrees for 10-11 minutes.
- Let the cookies cool and spread frosting over the tops, sprinkling with toppings if desired.
Recipe FAQs
Sugar cookies last quite a while if little hands and mouths don’t get to them first! Store them in an airtight container in a cool, dry cupboard or pantry for 1 to 2 weeks. They can also be kept in the fridge if you prefer. They’ll freeze for much longer, up to 3 months.
Make sure you don’t skip the chilling the dough step. It’s important to maintain 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.
Yes, these can be stored at room temperature for a few days! Just ensure they’re covered in a sealable container or with plastic wrap and away from sinks, stoves, and ovens.
Expert Tips
- 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—or both!
- Don’t skip the chilling the dough step. It’s important to maintain the shape of the cookie as it bakes.
- Also be sure to follow the correct measurements, especially for sugar and butter. Too much sugar and butter can cause cookies to spread while baking.
More Cookie Recipes to Consider
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Chocolate Chip Cookie Cake
Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
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Soft and Puffy Greek Yogurt Sugar Cookies
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.
- 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.
Video
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!
- Be sure to follow the correct measurements, especially for sugar and butter. Too much sugar and butter can cause cookies to spread while baking.
- These are a perfect cookie for any holiday or party and can be designed for the specific occasion—red, white, and blue coloring and sprinkles for 4th of July or Memorial Day, your child’s favorite colors for birthdays, red and green for Christmas…the options are endless!
This is a great recipe and it worked wonderful in my high altitude (5600 ft) location! I also love the buttercream frosting recipe! I will definitely be making these often! They are absolutely delicious and moist!
I tried this recipe with strawberry yogurt.
As mentioned by others, the dough was very sticky (after 10 hours in the fridge) so instead of rolling the dough, I just tore it into small balls that I flattened on the cookie sheet.
They are good. I like the sour taste of yogurt. As I was making them for adults, I didn’t ice them and they seem to taste nice without it.
Highly recommend these cookies! Thanks for the recipe :). I’m always looking for ways to use up my yogurt 🙂
I did these as a drop cookie and they were magnificent. I sprinkled the top with a bit of cinnamon sugar and omitted the frosting.
Thank you for sharing the idea, it sounds amazing!