Light & Chewy Cookies
A soft and chewy cookie with a light flavor and a simple glaze; a great alternative to sugar cookies
Preheat oven to 350 degrees.
In a medium bowl, sift together the flour, baking soda and salt. Set aside.
In the bowl of a stand-mixer, on medium speed, cream butter and sugar together until soft and fluffy, 2-3 minutes.
Add the egg, then beat for another minute. Add the vanilla and beat just until combined.
With the mixer running on low speed, alternate between adding the yogurt and the dry ingredients until everything is mixed together.
Bake for 8-10 minutes, or just until the edges turn slightly brown. Remove from the oven, cool on the tray for about 5 minutes, then remove the cookies to a cooling rack.
Once the cookies are completely cool, make the frosting. In a small saucepan, set on low heat, melt the better. Add the powdered sugar and vanilla and stir until there are no lumps. Next, start adding hot water, a few drops at a time, until the icing reaches spreading consistency. Frost the cookies immediately as the frosting will quickly begin to harden. If the icing does become to hard, simply reheat it for a minute or two over low heat.
Store cookies in an airtight container for 4-5 days.
Feel free to use sour cream (what the original recipe calls for) or regular yogurt in place of the Greek yogurt.
I typically only need half of the original icing recipe to frost the entire batch of cookies, so that is all I gave you, but if you need more, make another batch.
These cookies are a great all-purpose cookie as you can add food coloring to the frosting or sprinkles on top to make them appropriate for different themes.