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Ingredients
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- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup cold salted butter (or plant-based alternative)
- 1/4 cup vanilla yogurt (as egg replacement)
- 2 teaspoons double-acting baking powder
- 1.5 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- Cream the cold butter and sugar until smooth.
- Add vanilla yogurt and vanilla extract, then mix well.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually mix the dry ingredients into the wet ingredients.
- Chill the dough in the refrigerator for at least 2 hours.
- Roll dough into 1-inch balls and place them 3 inches apart on a baking sheet.
- Bake for 9-11 minutes until edges are set but centers remain soft.
- Allow cookies to cool on a wire rack before serving.
Notes
- For a chewier texture, slightly underbake the cookies.
- To add a twist, sprinkle cinnamon sugar on top before baking.
- Storage: Store in an airtight container for up to 7 days or freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Vegan / Allergy-Friendly
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg