Easy Greek Yogurt Cookies

I used to think cookies needed to be complicated to be good. You know, the kind where you cream butter for exactly three minutes, chill the dough overnight, and cross your fingers that they turn out. But then I discovered greek yogurt cookies, and everything changed.

These cookies are soft, light, and topped with a simple buttercream and sprinkles. The greek yogurt keeps them tender without making them cakey. Plus, you probably have most of the ingredients in your kitchen right now. No special trips to the store or fancy techniques required.

The best part? They’re done in under an hour from start to finish. Mix the dough, scoop, bake, frost, and eat. Perfect for when you need cookies fast but still want them to taste homemade. My kids ask for these at least once a week, and I never mind making them.

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What Kind of Yogurt Should I Use?

Greek yogurt is the star of these cookies, and you’ll want to use plain, unsweetened Greek yogurt for the best results. Full-fat Greek yogurt will give you the richest flavor and softest texture, but 2% or even non-fat will work just fine if that’s what you have on hand. The thick, creamy consistency of Greek yogurt is what makes these cookies so soft and tender, so try to avoid regular yogurt if possible since it’s much thinner and has more liquid. If you only have regular yogurt available, you can strain it through a cheesecloth or coffee filter for a few hours to thicken it up before using it in the recipe.

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Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if you need to:

• Greek yogurt: Regular yogurt works fine here, though you might want to drain off any excess liquid first. Sour cream is another good option that’ll give you a similar tangy flavor and soft texture.
• Butter: You can use margarine or coconut oil in place of butter for both the cookies and frosting. Just know that coconut oil will add a slight coconut taste, which isn’t necessarily a bad thing.
• All-purpose flour: If you want to make these a bit healthier, swap half the flour with whole wheat flour. Using all whole wheat might make them a bit dense, so a 50/50 mix is your best bet.
• Cream: Don’t have cream for the frosting? Milk works just fine – you might need to add a touch more powdered sugar to get the right consistency.
• Vanilla essence: Almond extract is a nice alternative if you want to switch up the flavor profile. Use about half the amount since it’s stronger than vanilla.
• Sprinkles: Get creative here! Chopped nuts, mini chocolate chips, or even a light dusting of cinnamon sugar can replace traditional sprinkles.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is skipping or shortening the 4-hour chill time – warm dough will spread too much in the oven and lose its shape, so plan ahead and let it firm up properly in the fridge.

When rolling out your dough, resist the urge to add too much flour to your work surface, as this can make your cookies tough and dry instead of soft and cakey.

Another common error is overbaking, so pull the cookies out when they’re just barely starting to turn golden on the edges at around 10 minutes – they’ll continue cooking on the hot pan and should still look slightly underdone in the center.

Finally, make sure your cookies are completely cool before frosting, otherwise the buttercream will melt and slide right off, turning your pretty decorated cookies into a messy disaster.

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What to Serve With Greek Yogurt Cookies?

These soft, cake-like cookies are perfect alongside a cold glass of milk or a hot cup of coffee for an afternoon snack. I love setting them out at parties with a big pitcher of lemonade or iced tea, especially during warmer months when you want something sweet but not too heavy. They also make a great addition to a dessert platter with fresh berries and whipped cream, or you can pack them up in lunchboxes as a homemade treat that kids and adults will both enjoy. If you’re serving them for a special occasion, try pairing them with vanilla ice cream or a fruit salad for a simple but satisfying dessert spread.

Storage Instructions

Store: These cookies stay soft and fresh in an airtight container at room temperature for about 3-4 days. If you’ve already frosted them, make sure they’re completely set before stacking, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze these cookies for up to 3 months, either frosted or unfrosted. I usually freeze them unfrosted so I can decorate them fresh when I’m ready to serve. Just thaw them at room temperature for about 30 minutes before enjoying.

Make Ahead: The cookie dough can be made ahead and kept in the fridge for up to 2 days before baking. You can also freeze the unbaked dough for up to a month – just let it thaw in the fridge overnight before scooping and baking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 28-34 g
• Fat: 170-190 g
• Carbohydrates: 420-460 g

Ingredients

For the dough:

• 1/2 cup butter (I prefer Kerrygold unsalted butter for this)
• 3/4 cup sugar
• 1 egg (room temperature, about 70°F)
• 3/4 tsp vanilla
• 2/3 cup yogurt (I use Fage Total 5% for a thicker dough)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 cups flour (I always use King Arthur all-purpose flour)

For the frosting:

• 3/4 cup butter (softened to room temperature)
• 1 1/2 tsp vanilla
• 2 tbsp cream
• 1/8 tsp salt
• 3 cups powdered sugar (sifted to remove lumps)
• sprinkles

Step 1: Cream Butter and Sugar for the Cookie Dough

• 1/2 cup butter
• 3/4 cup sugar

In a large mixing bowl, combine the softened butter and sugar.

Beat on medium speed for 3 minutes until the mixture is light, fluffy, and pale—this incorporates air into the dough, which helps the cookies rise and gives them a tender crumb.

I like using Kerrygold butter because its higher fat content creates a richer, more flavorful cookie that stays soft longer.

Step 2: Add Wet Ingredients to the Creamed Mixture

• 1 egg
• 3/4 tsp vanilla
• 2/3 cup yogurt

With the mixer still running on medium speed, add the room-temperature egg first, beating for about 1 minute until fully incorporated.

Then add the vanilla and mix for another 30 seconds.

The room-temperature egg emulsifies more smoothly into the butter-sugar base, creating a better texture.

Next, add the Greek yogurt in a few additions, stirring gently between each addition until just combined—the yogurt will thin the dough slightly and add a subtle tang that enhances the cookie flavor.

Step 3: Combine Dry Ingredients and Mix Into Dough

• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt—this distributes the leavening agents evenly throughout the dough and prevents lumps.

Add the dry ingredient mixture to the wet mixture in the bowl and fold gently with a spatula until just combined.

Don’t overmix; a few flour streaks are fine.

Overmixing develops gluten and can make cookies tough, so I always stop as soon I see no dry flour.

Step 4: Chill the Dough

Transfer the dough to a piece of plastic wrap or parchment paper, wrap it tightly, and refrigerate for at least 4 hours (or overnight).

Cold dough is easier to work with, spreads less during baking, and allows flavors to develop.

This step is non-negotiable for the best texture and shape retention.

Step 5: Roll, Cut, and Shape the Cookies

Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes for easier handling.

On a lightly floured surface, roll the dough to about 1/2-inch thickness.

Cut into desired shapes using cookie cutters and place each cookie about 2 inches apart on parchment-lined baking sheets.

The spacing ensures even baking and allows for slight spreading.

Step 6: Bake the Cookies

Preheat your oven to 350°F and bake the cookies for 10-11 minutes, until the edges are set but the centers still look slightly soft—they’ll firm up as they cool.

The cookies should be pale blonde, not golden brown.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.

Step 7: Make the Frosting and Finish the Cookies

• 3/4 cup butter
• 1 1/2 tsp vanilla
• 2 tbsp cream
• 1/8 tsp salt
• 3 cups powdered sugar
• sprinkles
• cooled cookies from Step 6

While cookies cool, beat the softened butter with vanilla, salt, and 1 tablespoon of cream on medium speed for 1 minute until smooth.

Gradually add the sifted powdered sugar, beating on low speed to avoid a sugar cloud, then increase to medium speed and beat until light and fluffy, about 2-3 minutes.

Add the remaining tablespoon of cream (or more as needed) to reach your desired spreading consistency.

Once cookies are completely cool, spread or pipe frosting onto each one and immediately top with sprinkles while the frosting is still soft.

Easy Greek Yogurt Cookies

Delicious Easy Greek Yogurt Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings 36 cookies

Calories 3500 kcal

Ingredients

  

For the dough

• 1/2 cup butter (I prefer Kerrygold unsalted butter for this)
• 3/4 cup sugar
• 1 egg (room temperature, about 70°F)
• 3/4 tsp vanilla
• 2/3 cup yogurt (I use Fage Total 5% for a thicker dough)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 cups flour (I always use King Arthur all-purpose flour)

For the frosting

• 3/4 cup butter (softened to room temperature)
• 1 1/2 tsp vanilla
• 2 tbsp cream
• 1/8 tsp salt
• 3 cups powdered sugar (sifted to remove lumps)
• sprinkles

Instructions

 

• In a large mixing bowl, combine the softened butter and sugar. Beat on medium speed for 3 minutes until the mixture is light, fluffy, and pale—this incorporates air into the dough, which helps the cookies rise and gives them a tender crumb. I like using Kerrygold butter because its higher fat content creates a richer, more flavorful cookie that stays soft longer.
• With the mixer still running on medium speed, add the room-temperature egg first, beating for about 1 minute until fully incorporated. Then add the vanilla and mix for another 30 seconds. The room-temperature egg emulsifies more smoothly into the butter-sugar base, creating a better texture. Next, add the Greek yogurt in a few additions, stirring gently between each addition until just combined—the yogurt will thin the dough slightly and add a subtle tang that enhances the cookie flavor.
• In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt—this distributes the leavening agents evenly throughout the dough and prevents lumps. Add the dry ingredient mixture to the wet mixture in the bowl and fold gently with a spatula until just combined. Don't overmix; a few flour streaks are fine. Overmixing develops gluten and can make cookies tough, so I always stop as soon I see no dry flour.
• Transfer the dough to a piece of plastic wrap or parchment paper, wrap it tightly, and refrigerate for at least 4 hours (or overnight). Cold dough is easier to work with, spreads less during baking, and allows flavors to develop. This step is non-negotiable for the best texture and shape retention.
• Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes for easier handling. On a lightly floured surface, roll the dough to about 1/2-inch thickness. Cut into desired shapes using cookie cutters and place each cookie about 2 inches apart on parchment-lined baking sheets. The spacing ensures even baking and allows for slight spreading.
• Preheat your oven to 350°F and bake the cookies for 10-11 minutes, until the edges are set but the centers still look slightly soft—they'll firm up as they cool. The cookies should be pale blonde, not golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
• While cookies cool, beat the softened butter with vanilla, salt, and 1 tablespoon of cream on medium speed for 1 minute until smooth. Gradually add the sifted powdered sugar, beating on low speed to avoid a sugar cloud, then increase to medium speed and beat until light and fluffy, about 2-3 minutes. Add the remaining tablespoon of cream (or more as needed) to reach your desired spreading consistency. Once cookies are completely cool, spread or pipe frosting onto each one and immediately top with sprinkles while the frosting is still soft.