Go Back
Soft Greek Yogurt Cookies For Sweet Baking

Soft Greek Yogurt Cookies for Sweet Baking

These soft Greek yogurt cookies are a delightful treat, offering a tender texture and a subtly sweet flavor. Made with full-fat Greek yogurt, butter, and a hint of vanilla, they are easy to bake and perfect for any occasion, with an optional citrus zest for an extra pop of flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter softened
  • 150 g caster sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 120 g plain Greek yogurt full-fat is best
  • 300 g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine sea salt
  • Optional: zest of 1 lemon or orange for extra flavour

Method
 

  1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two large baking trays with parchment paper. This preparation ensures you're ready to bake as soon as the dough is mixed.
  2. In a large mixing bowl, using an electric mixer, cream together the softened butter and caster sugar on medium speed until the mixture is light, pale, and fluffy, typically taking about 3-4 minutes. You'll notice the colour lighten and the texture become airy.
  3. Beat in the egg until just combined, then add the vanilla extract and Greek yogurt, mixing until they are fully incorporated and the mixture appears smooth and creamy. Scrape down the sides of the bowl to ensure everything is well blended.
  4. In a separate bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. If using, add your lemon or orange zest here too. This ensures the leavening agents are evenly distributed throughout the dry ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour are visible. The dough will be soft and slightly sticky to the touch.
  6. Drop rounded tablespoons of dough onto the prepared baking trays, leaving about 5cm space between each cookie to allow for spreading. I find a small ice cream scoop works perfectly for uniform sizing.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centres appear set but still look soft. When you gently touch the middle, it should spring back slightly. You might notice a lovely sweet aroma filling your kitchen.
  8. Remove the trays from the oven and let the cookies cool on the tray for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. This resting period helps them firm up without becoming brittle.

Notes

Ensure butter and egg are at room temperature for best mixing results. Full-fat Greek yogurt is recommended for the best texture and richness. Do not overmix the dough once the dry ingredients are added, as this can lead to tough cookies. A small ice cream scoop helps create uniform cookies.