If you are looking for a cookie that bridges the gap between a wholesome breakfast and a sweet treat, look no further than these Greek Yogurt Cookies. Unlike traditional cookies that rely heavily on butter for moisture, this recipe uses thick, protein-rich Greek yogurt to create a soft, pillow-like texture that melts in your mouth.
These cookies are “No-Fuss” for a reason. The dough comes together in a single bowl, requires no chilling, and bakes in just 10 minutes. They are cakey, tender, and lightly tangy, making them a refreshing departure from dense, sugary biscuits. Whether you glaze them with a lemon icing or pack them with chocolate chips, they are a versatile canvas for your cravings.
Why You’ll Love This Recipe
Soft & Pillowy Texture
The acidity in the Greek yogurt reacts with the leavening agents to produce an incredibly airy, soft crumb. They are reminiscent of the top of a muffin or a soft sugar cookie, making them perfect for those who prefer tender baked goods over crunchy ones.
Healthier Snacking
By swapping a significant amount of fat for yogurt, you lower the calorie density while boosting the protein and calcium content. This makes them a more satiating snack that won’t leave you with a massive sugar crash an hour later.
Ingredients
- 1 cup Greek yogurt (plain or vanilla)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup chocolate chips (optional)
Instructions
- Preheat oven to 375°F and line baking sheet.
- Whisk yogurt and sugar. Add egg and vanilla.
- Fold in flour, baking powder, and salt until just combined.
- Fold in chocolate chips if using.
- Scoop dough onto sheet. Bake 10-12 minutes.
Ingredient Highlights & Substitutions
Essential Ingredients
Greek Yogurt: You must use thick, strained Greek yogurt (plain or vanilla). Regular yogurt contains too much water and will result in a flat, runny batter.
Flour: All-purpose flour gives the best rise, but you can use a 1:1 gluten-free blend.
Sugar: A moderate amount of granulated sugar provides sweetness and tenderizes the gluten.
Egg: The binder that holds the structure.
Vanilla Extract: Essential for flavor.
Smart Substitutions
For a fiber boost, swap half the all-purpose flour for whole wheat pastry flour. If you want to reduce refined sugar, coconut sugar or a monk fruit sweetener works well, though the texture may be slightly denser. Mix-ins are endless: blueberries, dried cranberries, nuts, or dark chocolate chips all work beautifully.
If you are a fan of classic, easy baking recipes, check out this Sugar Cookie Recipe for another crowd-pleaser.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Mixing Phase
In a large bowl, whisk together the Greek yogurt and sugar until smooth and combined. Add the egg and vanilla extract, whisking until fully incorporated.
Add the flour, baking powder, and salt to the wet ingredients.
Use a spatula to fold the dry ingredients into the wet mixture. Stop mixing as soon as the flour streaks disappear—overmixing will make the cookies tough.
Gently fold in your choice of mix-ins (chocolate chips, berries, etc.).
Baking Phase
Using a cookie scoop or spoon, drop mounds of dough onto the prepared baking sheets. These cookies don’t spread much, so you can space them about 2 inches apart. Flatten them slightly with the back of a spoon if you want a flatter cookie.
Bake for 10-12 minutes. The bottoms should be light golden brown, but the tops will remain pale and soft.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Results
Technique Secrets
Don’t Overbake: These cookies are meant to be soft. If you wait for the tops to brown, the insides will be dry. Trust the timer and the golden bottoms.
Room Temp Ingredients: Using a room temperature egg and yogurt helps the batter emulsify better, leading to a more uniform texture.
Common Mistakes to Avoid
Using “Greek Style” yogurt that uses thickeners instead of straining. Check the label; you want high protein content. Also, if your yogurt has liquid on top, drain it off before measuring.
| Ingredient | Standard Cookie | Yogurt Cookie |
|---|---|---|
| Fat Source | Butter/Oil (High Fat) | Yogurt (Low Fat) |
| Texture | Crisp/Chewy | Soft/Cakey |
| Protein | Low | Moderate |
| Moisture | Low | High |
Serving Ideas & Pairings
Presentation & Plating
Dust with powdered sugar for a simple finish, or drizzle with a glaze made from lemon juice and powdered sugar to accentuate the yogurt’s tang.
Pairing Suggestions
These are excellent breakfast cookies served alongside a cup of coffee or tea.
Frequently Asked Questions
How do I store them?
Because of the high moisture content, store them in an airtight container in the fridge for up to 5 days.
Can I freeze them?
Yes, they freeze well. separate layers with wax paper.
Why is my dough sticky?
It’s supposed to be! It’s closer to a thick muffin batter than a traditional cookie dough. Use a scoop to handle it.
Conclusion
Greek Yogurt Cookies are a delightful surprise for the baker looking for something different. Soft, tangy, and guilt-free, they prove that healthy swaps can result in delicious treats.
