Soft Yogurt Cookies With Raspberry Glaze Recipe

Name: Soft Yogurt Cookies With Raspberry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookies; 2 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1/2 cup (1 stick) unsalted butter, softened; 1 cup sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1/2 cup plain whole-milk yogurt; For the glaze; 1/4 cup freeze-dried raspberries; 1 1/2 cups confectioners' sugar; 3 tablespoons plain whole-milk yogurt; 1 pinch kosher salt; 1/8 teaspoon almond extract; 1 handful rainbow sprinkles and/or crushed toasted pistachios, for decorating

Servings: persons

For the cookies
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup plain whole-milk yogurt
For the glaze
1/4 cup freeze-dried raspberries
1 1/2 cups confectioners' sugar
3 tablespoons plain whole-milk yogurt
1 pinch kosher salt
1/8 teaspoon almond extract
1 handful rainbow sprinkles and/or crushed toasted pistachios, for decorating

1
Make the cookies: Preheat the oven to 350u00b0 F and place racks in the upper third and lower third positions. Line two baking sheets with parchment paper and set aside.
2
In a medium bowl, mix together the flour, salt, and baking powder and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the yogurt and dry ingredients in two or three alternating batches and mix until just combined.
3
Scoop out 2-inch blobs of the batter and place them on the baking sheets about 2 inches apart. Bake until the bottoms are just beginning to brown (begin checking for doneness at 18 minutes). Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
4
Make the glaze: Crush the raspberries in a mortar and pestle until they become a very fine powder. In a medium bowl, mix together the confectioners' sugar, yogurt, salt, almond extract, and raspberry powder. If the glaze is too thick to spread, add additional yogurt a tiny bit at a time until it's spreadable. Spread the glaze onto the rounded side of the cookies and top with sprinkles and/or crushed pistachios. Enjoy!

1011

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the cookies, 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and more.

Yes, Soft Yogurt Cookies With Raspberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft Yogurt Cookies With Raspberry Glaze

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