Yogurt Cookies

Yogurt Cookies

Are you looking for a fun and delicious new dessert to try in your household? We love sweets treats in our household, with my husband Rob and I regularly trying out new recipes for us and our guests. And when we try something and we’re fans of it, it gives us great pleasure to share the experience with others. These yogurt cookies are a fantastic example, and it’s no surprise that more people than ever before in our lives have become fans of them.

Chances are you already have the ingredients to make these cookies and the frosting in your household! The recipe calls for a 1/3 of a cup of fruit preserves, and the fact that you can use any flavor enables you to diversify when making the dessert; you could get something different each time, experimenting to find out which fruit makes for the best product! Most of what’s required to make these cookies and the frosting may already be in your pantry. It’s a recipe that’s a hit in our household, and I encourage you to give it a try!

  • 1 cup sugar
  • 1/2 cup butter or margarine — softened
  • 1/2 cup shortening
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Yogurt Frosting — (recipe follows)
  • 1/3 cup fruit preserves (any flavor)


  • 1 cup powdered sugar
  • 2 tablespoons vanilla yogurt
  • 1 tablespoon butter or margarine — softened
  • 1/4 teaspoon vanilla

Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in

yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place

2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to wire

rack. Cool completely.


Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2

teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly

covered in refrigerator.



Mix all ingredients until smooth and spreadable.