These easy yogurt sugar cookies bake up soft and tender with a hint of tang from Greek yogurt. A twist on the classic slice-and-bake sugar cookie that’s perfect for baking and sharing.Â
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These easy yogurt cookies are soft, puffy, and just sweet enough. The Greek yogurt keeps the dough tender, giving you that same melt-in-your-mouth texture you’d expect from a store-bought sugar cookie but with the satisfaction of making them at home!
I chose to chill the dough and slice and bake it like my lemon cookies, but you could also roll and cut it out like my cut-out sugar cookies. However you shape them, they’re just as delicious with an afternoon coffee as they are on a holiday tray with some Italian butter cookies.
Why You’ll Love These Soft Cookies
- A wholesome twist. With their protein-packed secret ingredient, Greek yogurt sugar cookies feel a bit lighter than store-bought but are indulgent enough for a sweet treat.
- Versatile dough. This recipe works for holidays or birthdays, can be frosted or simply dusted with powdered sugar. One recipe, so many ways to enjoy it.
Ingredient Notes
- All-purpose flour: The base for these cookies. Spoon and level for accuracy.
- Baking powder and baking soda: A small amount of both helps the cookies puff up and stay soft.
- Salted butter: Softened butter gives the cookies a tender crumb.
- Granulated sugar: Sweetens and helps create that light, fluffy texture.
- Egg: Binds the dough and adds structure.
- Greek yogurt: The star ingredient that keeps the yogurt cookies soft, slightly tangy, and melt-in-your-mouth. I used plain Greek yogurt but any flavor will work.
- Vanilla extract: Adds warmth and rounds out the flavor.
How to Make Yogurt Cookies
To start, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This gives the leavening a chance to mix evenly through the flour.
In a large bowl or stand mixer, beat the softened butter and vanilla until creamy. Add the sugar and beat again until light and fluffy. Mix in the egg, then blend in the yogurt until smooth.
Gradually add the dry ingredients to the wet mixture in four additions, beating just until combined each time. Cover the dough and refrigerate until firm enough to handle.
Once chilled, divide the dough in half and shape into two-three logs. Wrap tightly in plastic and refrigerate overnight or freeze.
When ready to bake, slice the dough and place them about 1 ½ inches apart on prepared parchment paper lined baking sheets.
Bake just until the edges start to turn golden.
Cool on the baking sheet before transferring to a wire rack to cool completely.
recipe tips
- Butter tip: If you’re using unsalted butter, add ¼ teaspoon of salt to balance the flavor.
- Finishing touch:Â Dust cooled yogurt cookies with powdered sugar, or add festive sprinkles before baking. For sprinkles to stick, lightly brush the tops with milk first.
- Shape it your way:Â Chill and slice for quick baking, or roll and cut into shapes for holidays and birthdays.
- Don’t skip the chill: Chilling helps the dough firm up so the yogurt sugar cookies hold their shape while baking.
Variations
- Extract swap: Change the extract, try lemon or almond for a different flavor.
- Yogurt chocolate chip cookies: Fold in mini chocolate chips.
- Flavored yogurt cookies: Use vanilla or lemon Greek yogurt instead of plain for a different twist.
- Turn them into frosted sugar cookies: These bake up soft and puffy, perfect for frosting or a simple glaze.
Soft, tender, and lightly sweet, these easy yogurt cookies are perfect when you want a simple homemade treat without any fuss. Bake a batch, enjoy them with a cup of coffee or tea, and don’t forget to share a few — they disappear quickly! Enjoy!
- 2½ cups all purpose flour
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 tablespoons yogurt (regular, greek or sour cream)
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In a medium bowl whisk together the flour, salt, baking soda and baking powder.
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In the stand mixer or large bowl beat the butter and vanilla until creamy 1-2 minutes, add the sugar and beat another 2 minutes. Beat in the egg, then vanilla. Add the dry ingredients in 4 additions beating in between each addition.
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Cover the dough and refrigerate for 1-2 hours or until firm. Divide the dough in half and form into 2 logs (6 inches / 16 cm long). At this point you can roll the logs in chopped nuts, coconut, mini chocolate chips or even sprinkles if you want, wrap in plastic and freeze for 2-3 hours or refrigerate for 8 hours or over night.
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Pre-heat oven to 350F/180C. Line baking sheets with parchment paper.
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Slice the logs into ¼” thick round slices, place them on the prepared baking sheets, 1½ inches apart. Bake for approximately 8-10 minutes or until just starting to brown. Cool 10 minutes on the baking sheets then move to a wire rack to cool completely before serving. Dust with powdered sugar if desired. Enjoy!
I made one log 6 inches and two around 4 inches (the cookies were smaller).
How to store the Yogurt cookies?
 Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender and are easy to grab for a quick treat. Or, once cooled, place the yogurt cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
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Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 0.005mg | Calcium: 5mg | Iron: 0.4mg | Phosphorus: 14mg
recipe FAQs
This usually happens if the butter was too soft or if there was too much sugar or butter in the dough. Be sure to measure carefully and don’t skip the chilling step, which helps the cookies hold their shape. Be sure to use a flour with higher protein count (10 or more).
Yes! Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender and are easy to grab for a quick treat.
Absolutely. Once cooled, place the yogurt cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Yes, yogurt sugar cookie dough keeps well. Wrap it tightly and refrigerate overnight or freeze for up to 2–3 months. When ready to bake, simply slice and bake straight from the fridge, or let the dough soften slightly if frozen.
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