Greek Yogurt Cut Out Sugar Cookies

Greek Yogurt Cut Out Sugar Cookies

Experience the delicious blend of health and taste with our Greek Yogurt Cut Out Sugar Cookies! Soft, tender, and versatile for any occasion. Enjoy guilt-free baking and delightful goodness!

5 from 2 votes

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Course: Dessert

Cuisine: Greek

Keyword: greek cookies, greek sugar cookies, greek yogurt cut out sugar cookies, greek yogurt sugar cookies

Prep Time: 2 20

Cook Time: 8

Total Time: 2 28

Servings: cookies

Calories: 138kcal

Author: S. Claus

Ingredients

1 cup white sugar
1/2 cup unsalted butter
1 egg
1 tsp vanilla extract
1/2 cup Greek yogurt
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

US Customary - Metric

Instructions

Prepare the Dough

Beat together the butter and sugar in a large bowl or stand mixer. Beat until they pale and airy, 3-4 minutes should do.
1/2 cup unsalted butter, 1 cup white sugar
Add the egg and vanilla extract. Beat them into the mixture well.
1 egg, 1 tsp vanilla extract
Next, add Greek yogurt. Combine gently with the other ingredients.
1/2 cup Greek yogurt
Sift together the dry ingredients together in another bowl.
3 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Slowly sprinkle the dry ingredients into the wet ingredients until all have been incorporated. Mix them in gently.
Split the dough in half and place each half on a piece of plastic wrap. Wrap tightly, then transfer to the refrigerator.
Chill the dough for 1-2 hours.

Bake the Cookies

Preheat the oven to 425 °F. Line a large cookie sheet with parchment paper or a nonstick baking mat and set aside.
Roll out into a ¼" thickness with a rolling pin.
Use your preferred shape of cookie cutters to cut the dough into shapes, then transfer it to the prepared parchment paper.
You can re-roll and form any offcuts.
Bake in the preheated oven for 8 minutes or until the cookies have risen slightly and are a very pale golden brown.
Allow the cookies to cool completely, then ice them with your favorite sugar cookie icing or dust them with sugar.

Notes

Make ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Wrap the dough tightly in plastic wrap or place it in an airtight container. When ready to bake, let the dough come to room temperature for about 30 minutes before rolling it out.

Storage: Once the cookies are baked and cooled, store them in an airtight container at room temperature for up to a week. Layer the cookies with parchment paper or wax paper to prevent them from sticking together.

Freezing: You can freeze the baked cookies for up to 3 months. Ensure the cookies are completely cooled before storing them in an airtight container or freezer bag. Place a layer of parchment paper or wax paper between the cookies to prevent them from sticking together. To thaw, remove the cookies from the freezer and let them come to room temperature before serving.

Decorating: If you plan on decorating the cookies with frosting or icing, wait until the cookies have completely cooled before adding the decorations. Once decorated, let the cookies sit out for about 1 hour to allow the frosting or icing to set before storing or serving.

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