These Greek Yogurt Raspberry Cookies are soft, chewy, and packed with fruity goodness! Made with creamy Greek yogurt and sweet raspberries, they’re a tasty treat that feels a bit special.
Let’s face it, cookies are better with fruit, right? Plus, the yogurt gives them a nice twist. I love enjoying these with a glass of milk—they’re perfect for dunking! 🍪🥛
Key Ingredients & Substitutions
Greek Yogurt: This is essential for keeping the cookies moist and giving them a slight tang. If you’re looking for a dairy-free option, try coconut yogurt or almond yogurt instead—they work similarly but will have a different flavor.
Fresh Raspberries: While fresh raspberries are the best for flavor, you can substitute with frozen raspberries. Just let them thaw and drain to avoid excess moisture. You can also experiment with other berries like blueberries or strawberries for another tasty twist!
Butter: If you want to lighten the recipe, go for unsweetened applesauce as a butter substitute, using 1/2 the amount. This will change the texture and flavor a bit, but it’s a great way to reduce fat.
Granulated Sugar: For a healthier option, try using coconut sugar or honey! If you opt for honey, reduce the liquid in the recipe slightly, as honey adds moisture.
How Do I Avoid Overmixing the Dough?
Mixing is important but overdoing it can lead to tough cookies. To prevent this, follow these steps:
- Mix the wet ingredients until just combined before adding dry ingredients.
- When folding in the flour mixture, use a spatula and fold gently, scraping from the bottom of the bowl.
- If you still see a few flour streaks, it’s okay! Stop mixing as soon as there are no dry bits left.
Remember, a little lumps in the dough are normal and help keep your cookies soft!
How to Make Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup Greek yogurt (full fat preferred)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh raspberries
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Once the cookies are done, allow an additional 5 minutes for cooling on the baking sheet and extra time for any optional glaze to set. In total, you’ll need about 30 minutes to enjoy these delightful cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is the perfect temperature to bake those yummy cookies. Don’t forget to line a baking sheet with parchment paper to prevent sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure that everything is evenly combined. Once mixed, set this bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take a few minutes. It’s a crucial step as it adds air to the mix!
4. Add in the Wet Ingredients:
Next, beat in the egg until well incorporated. Then add the Greek yogurt and vanilla extract, mixing until everything is combined smoothly. The Greek yogurt will keep the cookies moist and add a lovely tang.
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry flour mixture to the wet ingredients. Mix gently until just combined—be careful not to overmix, as this can lead to tough cookies. A few lumps are okay!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries, taking care to avoid breaking them up too much. This step is where the fruity flavor shines through!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. They will spread a little while baking.
8. Bake Your Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them to make sure they don’t overbake!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Optional Glaze:
While the cookies are cooling, you can prepare the glaze if you want. In a small bowl, mix the powdered sugar with milk or lemon juice and zest until smooth. Drizzle this glaze over the cooled cookies for that extra sweet touch!
11. Serve & Enjoy:
Once the glaze has set, your cookies are ready to be enjoyed! They’re soft, sweet, and dotted with juicy raspberries—a delightful treat!
Enjoy these Greek Yogurt Raspberry Cookies with a warm beverage or as a snack anytime. Happy baking!
Can I Use Non-Fat Greek Yogurt Instead?
Yes, you can! Using non-fat Greek yogurt will work well, but keep in mind that it may yield slightly less moist cookies than using full-fat yogurt. They’ll still be delicious!
What If I Don’t Have Fresh Raspberries?
No problem! You can use frozen raspberries instead. Just thaw them completely, drain off any excess liquid, and gently fold them into the dough. They may break down a bit more than fresh raspberries, but they’ll still add great flavor!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before munching away!
Can I Make These Cookies Vegan?
Absolutely! To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt and butter substitute. Enjoy the vegan twist!