These Greek Yogurt Raspberry Cookies are soft, chewy, and bursting with fruity goodness! The yogurt adds a tasty twist and keeps them nice and moist.
They are perfect for a sweet snack or a light dessert. I can’t resist pairing them with a cup of tea while I enjoy a little me-time. Yum! 😊
Key Ingredients & Substitutions
Greek Yogurt: This is a key ingredient that keeps the cookies moist and tender. If you need a dairy-free option, try using almond or coconut yogurt; both work well, but the flavor may vary slightly.
Fresh Raspberries: Fresh raspberries add a burst of flavor. You can substitute with frozen raspberries, just ensure you thaw and drain them before use to reduce extra moisture.
Butter: Unsalted butter brings a rich flavor. If you’re looking for a healthier alternative, try using coconut oil instead, though this will give the cookies a subtle coconut taste.
Lemon Zest: The zest brightens up the cookies. Instead of lemon, you can use orange zest for a different citrusy flavor!
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is essential for the texture of your cookies. This step incorporates air into the mixture, making cookies light and fluffy. Here’s how to do it right:
- Start with room-temperature butter to make mixing easier.
- Use an electric mixer on medium speed for about 2-3 minutes until the mix becomes pale and fluffy.
- Scrape down the sides of the bowl occasionally to ensure even mixing.
The better you cream the butter and sugar, the lighter your cookies will be!
What’s the Best Way to Fold in Raspberries?
Gently folding in the raspberries is important to keep them intact and avoid turning your dough pink! Here’s how to do it:
- Use a spatula and add the raspberries on top of your dough.
- Using a folding motion, scoop from the bottom and bring the dough over the raspberries instead of stirring.
- Work slowly and stop once they are evenly distributed.
This way, you’ll have beautiful pockets of raspberry in your cookies!
Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup Greek yogurt (plain)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (for freshness and added flavor)
- 1 cup fresh raspberries (gently rinsed and patted dry)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 12-15 minutes of baking time. Allow about 15 additional minutes for the glaze to set after you’ve drizzled it on the cookies. In total, around 45 minutes should do it!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While that warms up, take a moment to line a baking sheet with parchment paper. This makes for easy cleanup!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to distribute the leavening agents evenly throughout the flour. Set this mixture aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Mix until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step is key for a soft cookie!
4. Add Wet Ingredients:
Beat in the egg until well combined. Then, add in the Greek yogurt and vanilla extract, mixing until everything is blended together. Don’t worry if it looks a bit different; that’s normal!
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix here; we want tender cookies!
6. Fold in Raspberries and Lemon Zest:
Carefully fold in the lemon zest and fresh raspberries. Use a spatula and be gentle, as you want to keep those pretty raspberries whole!
7. Scoop and Bake:
Using a spoon or scoop, drop dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread. Bake in your preheated oven for 12-15 minutes, until the edges turn a light golden brown and the tops look set.
8. Make the Glaze:
As the cookies cool, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. This glaze will add a zesty sweetness that pairs perfectly with the raspberries!
9. Drizzle and Set:
Once the cookies have cooled for a few minutes but are still warm, drizzle or spread the lemon glaze over the top of each cookie. Allow the glaze to set for about 15 minutes before enjoying your delicious treat!
Now, grab a cup of tea or coffee, and savor these tender, lemony Greek Yogurt Raspberry Cookies! Happy baking! 🍪🌟
Can I Substitute the Greek Yogurt?
Yes! If you don’t have Greek yogurt on hand, you can use regular plain yogurt or even a non-dairy yogurt alternative like almond or coconut yogurt. Just keep in mind that the flavor and texture may vary slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them in a sealed bag for up to 2 months. Just be sure to thaw them before enjoying!
Can I Use Frozen Raspberries?
Absolutely! You can use frozen raspberries, but be sure to thaw and drain them to minimize excess moisture in the cookies. Gently fold them into the dough to keep them from breaking apart too much.
What Variations Can I Try?
If you want to switch things up, consider adding some white chocolate chips, coconut flakes, or even chopped nuts along with the raspberries. Each variation will add its unique flavor and texture to the cookies!
