These Greek Yogurt Raspberry Cookies are soft, chewy, and full of fruity goodness! Made with creamy yogurt and fresh raspberries, they make for a yummy treat that’s easy to share.
I love how these cookies are not too sweet, making them great for any time of day. Pair them with a cup of tea, and you’ll feel like you’re having a fancy afternoon snack! 🍪
Key Ingredients & Substitutions
Greek Yogurt: It gives the cookies a nice softness and tangy flavor. If you can’t find Greek yogurt, regular yogurt works too, but the cookies will be a bit less rich. You could also use a dairy-free yogurt if you’re avoiding dairy.
Butter: I recommend using unsalted butter for a controlled flavor. You could try substituting with coconut oil or a plant-based butter for a dairy-free option. Just ensure it’s softened for easy mixing.
Raspberries: Fresh raspberries are the star here, but you can substitute them with blueberries, chopped strawberries, or even dried fruits for a different twist. Just remember, other berries may change the texture and flavor slightly!
Lemon Zest: This is optional but really brightens up the flavors. If you don’t have a lemon, try using orange zest for a different citrus flavor or leave it out entirely.
How Do I Prevent My Cookies from Spreading Too Much?
To keep your cookies nice and thick, make sure your butter is softened but not melted. If it’s too warm, your cookies will spread more. A good tip is to chill the dough for about 15-30 minutes before baking; this helps them hold their shape!
- Preheat your oven before mixing the dough to ensure it’s hot when baking.
- When measuring flour, spoon it into your measuring cup and level it off with a knife rather than scooping directly from the bag to avoid packing it down.
Enjoy your cookie baking experience, and remember: each oven is different, so keep an eye on your cookies as they bake!
Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 to 1 1/2 cups fresh raspberries
- Zest of 1 lemon (optional, for added brightness)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice or milk
- Optional: a few lemon zest pieces for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and around 12-15 minutes to bake. Make sure to allow for some cooling time, about 30 minutes total until the cookies are ready to be enjoyed.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While it’s heating, prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
In a large bowl, place the softened butter and granulated sugar. Use an electric mixer or your trusted wooden spoon to mix them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add the Yogurt and Vanilla:
Now it’s time to add the Greek yogurt and vanilla extract into the bowl. Mix everything together until it’s nicely combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents for perfect cookies!
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients into the wet ingredients mixture. Mix until just combined—don’t overdo it! We want tender cookies, not tough ones.
6. Fold in the Raspberries:
Gently fold in the fresh raspberries and lemon zest (if you’re using it). Be careful to avoid mashing the berries!
7. Scoop the Dough:
Using a tablespoon or cookie scooper, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread.
8. Bake the Cookies:
Now pop them in the oven! Bake for about 12-15 minutes, or until the edges turn lightly golden and the tops look set. The centers might look a little soft, but they will firm up as they cool.
9. Cool and Transfer:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Glaze:
While your cookies are cooling, it’s time to prepare the glaze! In a small bowl, mix the powdered sugar with 2-3 tablespoons of lemon juice or milk until you have a smooth glaze. Adjust the consistency by adding a little more liquid if needed.
11. Drizzle the Glaze:
Once the cookies are cooled, drizzle the glaze over the top of each cookie. If you’re feeling fancy, sprinkle some lemon zest on top for a lovely touch!
12. Set the Glaze:
Let the glaze set for about 15-20 minutes before enjoying these tasty treats!
These cookies are soft and tangy, bursting with fresh raspberry flavor in every bite. Enjoy sharing them with friends and family—or keep them all for yourself! 😊
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them beforehand to avoid excess moisture in the dough. Gently fold them in to minimize breaking up the berries.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free blend. Just ensure that the blend is suitable for baking, and you might need to add a little xanthan gum to help with texture.
Can I Store These Cookies? If Yes, How?
Absolutely! Store the cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze well! Just place them in a freezer-safe container for up to 3 months.
How Can I Add More Flavor to the Glaze?
For more flavor, try adding a bit of vanilla extract or a pinch of salt to the glaze. You can also infuse the glaze with other citrus juices—like orange or lime—for a fun twist!
