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Prep time
15 minutes
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Cook time
18 minutes
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Makes
18 cookies
Author Notes
Meet the hip younger sibling of the black and white cookie: the pink yogurt cookie! She’s got the familiar rounded shape and cakey quality of a black and white cookie, but she has more sass since her batter has been enriched with yogurt (in the place of black and white’s buttermilk). Plus, her glaze is also yogurt-based—and pink, thanks to some freeze-dried raspberry dust. (Even her ingredients have cool names.) 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. They come together so easily and are some of the softest and prettiest cookies in all the land.
Reprinted with permission from Short Stack Editions Vol. 32: "Yogurt," by Molly Yeh (shortstackeditions.com). —molly yeh
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Ingredients
- For the cookies
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2 cups
all-purpose flour
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1 teaspoon
kosher salt
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1 teaspoon
baking powder
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1/2 cup
(1 stick) unsalted butter, softened
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1 cup
sugar
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2
large eggs
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2 teaspoons
pure vanilla extract
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1/2 cup
plain whole-milk yogurt
- For the glaze
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1/4 cup
freeze-dried raspberries
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1 1/2 cups
confectioners’ sugar
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3 tablespoons
plain whole-milk yogurt
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1 pinch
kosher salt
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1/8 teaspoon
almond extract
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1 handful
rainbow sprinkles and/or crushed toasted pistachios, for decorating
Directions
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Make the cookies: Preheat the oven to 350° F and place racks in the upper third and lower third positions. Line two baking sheets with parchment paper and set aside.
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In a medium bowl, mix together the flour, salt, and baking powder and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the yogurt and dry ingredients in two or three alternating batches and mix until just combined.
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Scoop out 2-inch blobs of the batter and place them on the baking sheets about 2 inches apart. Bake until the bottoms are just beginning to brown (begin checking for doneness at 18 minutes). Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
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Make the glaze: Crush the raspberries in a mortar and pestle until they become a very fine powder. In a medium bowl, mix together the confectioners’ sugar, yogurt, salt, almond extract, and raspberry powder. If the glaze is too thick to spread, add additional yogurt a tiny bit at a time until it's spreadable. Spread the glaze onto the rounded side of the cookies and top with sprinkles and/or crushed pistachios. Enjoy!
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.
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