How to Make Yogurt Cookies
These cookies are different, they are crunchy outside and super soft inside. It's perfect for coffee time. Come with me to learn how to make them!
Equipment
- Refrigerator
- Oven
Ingredients
- 1/2 cup of Natural Yogurt 3 oz (85 g)
- 1 unit of Egg Yolk
- 1/2 cup of Sugar 3.17 oz (90 g)
- 1 tsp of Vanilla Extract 0.16 fl oz (5 mL)
- 2 tbsp of Butter 1.4 (40 g)
- 1 and 3/4 cup of All-Purpose Flour 7.4 oz (210 g)
- 1 tsp of Baking Powder 0.17 (5 g)
- Granulated Sugar
Instructions
- In a bowl, place the yogurt, egg yolk, sugar, and vanilla extract and mix a little
- Then add the room temperature butter and stir a little more, it doesn’t need to be completely homogeneous
- You can now add the flour and baking powder, and mix just until it comes together. It will be a soft dough
- Cover and freeze for 10 minutes to be able to shape
- Make small balls, flatten them, and dip the top of the cookie in granulated sugar
- Distribute on a baking sheet lined with parchment paper
- Bake in a preheated oven at 392° F (200° C) for 12 minutes
Notes
Tips:
– After baking and letting the cookies cool, store them in a tightly sealed container for up to 10 days in a dry and airy place.
– You can also store the raw dough (unbaked) in the freezer for up to 30 days wrapped in plastic wrap. When you want to use it, just remove it from the freezer and let it thaw in the refrigerator for a few hours.
– You can also store the raw dough (unbaked) in the freezer for up to 30 days wrapped in plastic wrap. When you want to use it, just remove it from the freezer and let it thaw in the refrigerator for a few hours.