These Greek yogurt raspberry cookies are soft, chewy, and packed with juicy raspberries. They are a healthier treat that’s easy to make, perfect for any time of the day!
I love how the yogurt adds a nice touch while keeping them moist. Plus, the little bursts of raspberry make each bite fun! They’re great for sharing—or not! 😉
Key Ingredients & Substitutions
Greek Yogurt: Full-fat Greek yogurt is preferred for creaminess. If you want to cut calories, you can use low-fat or even non-fat yogurt, but it may slightly affect the texture.
Butter: Unsalted butter allows you to control the salt in the cookies. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can work, but the flavor will change slightly.
Fresh Raspberries: Raspberries add a lovely tartness. If they’re out of season, frozen raspberries can be used. Just be careful when folding them in as they can break apart easily.
White Chocolate Chips: These give a sweet contrast to the tartness of raspberries. You could substitute with dark chocolate or even skip them for a lower-sugar option.
How Can You Ensure a Perfect Cookie Texture?
Achieving the right cookie texture is key to enjoying your Greek yogurt raspberry cookies. Here are some essential tips:
- Creaming Butter and Sugar: Make sure to cream your butter and sugar until fluffy. This contributes to the cookie’s tenderness.
- Don’t Overmix: When combining dry and wet ingredients, mix gently. Overmixing can lead to dense cookies.
- Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps them hold their shape.
- Check for Doneness: The cookies should be lightly golden around the edges but soft in the center. They’ll firm up as they cool.
With these tips in hand, you’re ready to bake delicious Greek yogurt raspberry cookies. Enjoy the delightful combinations of flavors and textures!
Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup Greek yogurt (full fat recommended)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup white chocolate chips or chunks (optional for added sweetness and texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 12-15 minutes to bake, so you’ll be enjoying your freshly baked cookies in around 30-35 minutes total. Let them cool for a few minutes, and then they’ll be ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, start by creaming together the softened butter and granulated sugar using a hand mixer or wooden spoon. Mix until the mixture is light and fluffy; this can take about 2-3 minutes.
3. Mix in the Wet Ingredients:
Next, beat in the Greek yogurt, egg, and vanilla extract until everything is fully combined. Make sure to scrape down the sides of the bowl to get all the ingredients mixed in!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent (baking powder) throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently mix until just combined; be careful not to overmix, as this can lead to denser cookies.
6. Fold in the Raspberries and Chocolate:
Now, gently fold in the fresh raspberries and white chocolate chips (if you’re using them). Try not to crush the raspberries too much; we want those lovely bursts of fruit in our cookies!
7. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of the cookie dough onto your prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake the Cookies:
Bake your cookies in the preheated oven for about 12-15 minutes. They should be lightly golden around the edges but still soft in the center when done.
9. Cool and Transfer:
Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy Your Cookies:
These cookies are best served fresh but can be stored in an airtight container for 2-3 days. If you want a thicker cookie, consider chilling the dough for 30 minutes before baking. Enjoy every bite of these delightful Greek yogurt raspberry cookies!
Can I Use Low-Fat Greek Yogurt Instead of Full-Fat?
Absolutely! Low-fat Greek yogurt can be used if you’re looking to reduce calories, but keep in mind that it may alter the texture slightly. Full-fat yogurt provides a creamier, richer flavor which enhances the cookies.
What If I Don’t Have Fresh Raspberries?
No problem! You can use frozen raspberries instead. Just make sure to thaw them and drain any excess liquid before folding them into the dough to prevent excess moisture in the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, you can freeze them by arranging the cookies in a single layer on a baking sheet, freezing them until solid, and then transferring them to a freezer-safe bag for up to a month.
Can I Add Other Ingredients Like Nuts?
Definitely! Feel free to mix in some chopped nuts like walnuts or pecans for extra crunch. Just remember to adjust the amount of dry ingredients slightly if you add more wet ingredients that can affect the dough’s consistency.
