These Greek yogurt raspberry cookies are soft, tangy, and bursting with sweet raspberry goodness! They’re a delightful treat perfect for any time of day.
Making these cookies is a breeze. Just mix, scoop, and bake! I love enjoying them with tea—they’re a light and tasty snack. Plus, you can feel good knowing they have yogurt in them! 😊
Key Ingredients & Substitutions
Raspberries: Fresh raspberries are key for their juicy sweetness. If they’re out of season, you can use frozen raspberries—just thaw and drain excess moisture. I love adding a few extra on top for a pretty garnish!
Greek Yogurt: Plain Greek yogurt makes these cookies moist and adds a tangy flavor. You could substitute it with regular yogurt or even unsweetened applesauce for a different twist, but Greek yogurt is best for texture.
Butter: Unsalted butter helps control the salt content in the cookies. If you’re watching your fat intake, you can use coconut oil or a light margarine, but the flavor might change a bit.
All-Purpose Flour: This is the standard choice, but if you want a gluten-free option, try almond flour or a gluten-free blend. Just remember, it may affect the texture.
How Do I Get the Right Cookie Texture?
The key to achieving soft and chewy cookies is not to overmix once you add the dry ingredients. Mixing too much can develop the gluten in the flour, leading to a tough cookie. Here’s how to do it:
- Mix the wet ingredients until well combined, then gently fold in the flour mixture just until no dry spots remain.
- When folding in the raspberries, do this with care to avoid smashing them.
- Spacing the cookies on the baking sheet is important; they need room to spread without merging into each other.
Keeping an eye on the baking time is crucial. Don’t wait for them to brown too much; they’ll continue cooking a bit on the pan after you take them out!
How to Make Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup plain Greek yogurt (preferably full-fat)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for added freshness)
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice (or milk for a more subtle glaze)
- Optional: lemon zest or finely chopped lemon peel for garnish
Time Needed:
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. You’ll need an additional 5 minutes to cool before glazing. Overall, you can expect to have these delicious cookies ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake perfectly. Line a baking sheet with parchment paper to prevent sticking—easy clean-up, too!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents, which will help your cookies rise.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s a key step for a tender cookie!
4. Add Wet Ingredients:
Now, beat in the egg, Greek yogurt, vanilla extract, and lemon zest (if using) until everything is combined. This is where your cookie dough gets its moisture and flavor.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, gently mixing until just combined. Be careful not to overmix—this will keep your cookies soft and chewy!
6. Fold in Raspberries:
Gently fold the fresh raspberries into the dough, being careful not to break them apart too much. The mixture will be a bit thick, but that’s okay!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. They will spread a little when baking.
8. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes or until the edges are just turning golden and the cookies are set in the middle.
9. Cool the Cookies:
Once baked, remove them from the oven and let them cool on the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Make the Glaze:
While the cookies are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. This glaze adds a sweet and citrusy finish!
11. Glaze the Cookies:
Drizzle the glaze over the cooled cookies. If you like, sprinkle some lemon zest or finely chopped lemon peel on top for an extra touch of flavor and color!
12. Serve and Enjoy:
These cookies are best enjoyed fresh, so serve them with a few extra raspberries on the side if desired. Enjoy your delightful Greek yogurt raspberry cookies!
These cookies will be soft with a slight tang from the Greek yogurt, and the raspberries provide bursts of juicy sweetness. The lemon glaze adds a nice bright finishing touch. Happy baking!
Can I Substitute Frozen Raspberries for Fresh Ones?
Yes, you can use frozen raspberries! Make sure to thaw them beforehand and drain any excess moisture to avoid soggy cookies. Gently fold them into the dough without breaking them up too much.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to bring them to room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! You can swap out the all-purpose flour for a gluten-free flour blend. Keep in mind that the texture may vary slightly, so check for the right consistency of your dough.
Can I Make the Cookie Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, scoop and bake directly from the fridge, adding an extra minute or two to the baking time if needed.
