Yogurt Cookies

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• Step 1

  Preheat oven to 350 degrees.

• Step 2

  In a medium bowl, sift together the flour, baking soda and salt. Set aside.

• Step 3

  In the bowl of a stand-mixer, on medium speed, cream butter and sugar together until soft and fluffy, 2-3 minutes.

• Step 4

  Add the egg, then beat for another minute. Add the vanilla and beat just until combined.

• Step 5

  With the mixer running on low speed, alternate between adding the yogurt and the dry ingredients until everything is mixed together.

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  Step 6

  Drop by rounded teaspoonful onto a greased or parchment/silpat mat lined baking sheet, spacing them about 2 inches apart.

• Step 7

  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.

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  Step 8

  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.

• Step 9

  Store cookies in an airtight container for 4-5 days.

• Step 10

  NOTES

  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.

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