We Can’t Stop Eating Molly Yeh’s Super-Soft, Cakey Cookies

March 16, 2018

What can’t yogurt do? Its bright tang shines in savory soups, spreads, and marinades. And you already know how its subtle sweetness stars in breakfast bowls, smoothies, pastries, and so many frozen treats. Which is why I was thrilled to see the latest Short Stack Edition from Food52 favorite Molly Yeh: Yogurt.

Yeh calls yogurt “the duct tape of dairy products,” and flipping through the 20 recipes, it’s not hard to see why. She puts yogurt to work for breakfast, lunch, and dinner—dolloping spoonfuls into pizza and pita dough, and atop a mujadara volcano or whipped into egg creams. But there’s one recipe that caught my eye in particular—and not just because of its bold color.

“These cookies have got the sour tang of yogurt, the warmth of vanilla, and the fruitiness of raspberry backed up by a hint of almond,” Yeh writes. “They come together so easily and are some of the softest and prettiest cookies in all the land.“

Baking these is a piece of cake. Photo by Molly Yeh

These blushing beauties have a lot of yogurty goodness going on: Inspired by the cakey texture of black and white cookies, Yeh uses yogurt to enrich her batter (in the place of black and white’s buttermilk) and as the base of her bright pink glaze. To truly make your cookies the prettiest in the land, Yeh recommends topping with pistachios or (even more magical) sprinkles.

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And just when I thought I’d seen it all, yogurt takes the cake, er, cookie.

What’s your favorite way to use yogurt? Share in the comments below!

See what other Food52 readers are saying.

  • Anita
  • Ann Frances
    Ann Frances
  • Jolie
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Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


Anita May 29, 2023
I saved these to make “sometime” and today I did. They’re soft like cake-ish for sure, but not interesting - I would recommend to add lemon rind (zested) and a few drops of kenn. Juice fit better flavor to compliment the yogurt. Also, I used freeze dried strawberries instead of raspberries and, btw, you need way less powdered sugar! Add some lemon drops there too. These cookies (with yogurt and berries) -sweet/sour notes- don’t need or require almond flavor!
Ann F. August 23, 2018
Can I use my own homemade yogurt in place of store bought and can I also add some almond extract to the cookie if I decrease the vanilla by the same amount?
Jolie March 24, 2018
So, if I do half brown sugar and add chocolate chip cookies, will they still be soft and cakey?
Jolie March 28, 2018
Oops... I meant add "chocolate chips"...duh.
Margaret March 22, 2018
These look yummy! Can I use goat's milk kefir (only a little more liquid than regular yogurt), and fresh strawberries?
erin March 22, 2018
Could I do full fat greek yogurt and a mix is almond flour/coconut flour?
MJ March 18, 2018
How can I use fresh raspberries instead?
Katie M. March 22, 2018
How did the fresh Raspberries go?