To say I hyperventilated when I got a surprise copy of Molly Yeh’s newest cookbook Yogurt in the mail would be a gross understatement. Getting regular things in the mail is already exciting (that is when it’s not bills or another flyer from that gross pizza place that you will never ever visit.)
So to get a brand-spankin’-new, not yet on the shelves, beautiful little Short Stack cookbook from one of your all-time favorite food-blogging friends brings on a whole next level of high-pitched squealing. Some dolphins might have heard me, and they probably freaked out too — because Molly is also their favorite.
This cookbook is like Mighty Mouse — small in stature but packed full of delicious yogurty power. Harissa-braised Chickepeas with Feta, Grilled Lemon & Yogurt, Yogurt Egg Cream, Scallion-marinated Labneh!?!?! (You know how I love me some Labneh). We should probably all throw yogurt parties to try all these wondrous treats.
But in the meantime here is her recipe for Soft Yogurt Cookies! With a pillowy base and tangy glaze they’re an absolute delight. As stated in Yogurt: “They come together so easily and are some of the softest and prettiest cookies in all the land.” Go make them!
These have been slightly tampered with from the original as I didn’t have exactly the same stuff on hand i.e. exchanged raspberries for strawberry…and thyme might have sneaked itself in because I cannot help myself when it comes to herby sweets.
Yogurt Cookies with Strawberry & Thyme
Adapted from Molly Yeh's Yogurt !!!
- 2 cups flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup plain whole-milk yogurt
- 1 tsp lemon juice
- zest of 1/2 a lemon
- 2 tsp orange blossom water
- 2 tsp fresh thyme leaves from about 20 small sprigs
- full 1/4 cup freeze-dried strawberries
- 1 1/2 cups powdered sugar
- 1/4 cup plain whole-milk yogurt
- 1/2 tsp lemon juice
- pinch salt
- fresh thyme leaves, flaky sea salt, and extra crushed strawberries for topping
PREHEAT OVEN TO 350* and move racks to upper and lower third positions. Line two baking sheets with parchment paper.
In a medium bowl, mix flour, salt and baking powder.
In a small bowl combine yogurt, lemon juice and zest, and orange blossom water.
Using a stand or hand-held mixer cream butter and sugar for 3-5 minutes or until light and fluffy and buttercream yellow. Beat in each egg one at a time to fully incorporate. Scrape up the bottom.
Add the yogurt and flour mixtures in 2-3 alternating batches and mix til just combined. Fold in the thyme leaves.
With a one ounce sized cookie scoop (about 2 tablespoons worth) plop balls of batter onto the lined cookie sheets, leaving good space in between for cookie spreadage.
Set timer to check at 15 minutes and bake until the bottoms are just starting to brown. About 15-20 minutes.
Let cookies cool on their trays for 5 minutes, then transfer to wire rack and let cool completely before glazing.
Meanwhile after you're done licking the batter bowl make the glaze:
In a mortar and pestle or plastic bag and rolling pin - crush the strawberries to a fine powder.
Mix the powdered sugar and strawberry dust in a medium bowl. Then whisk in the yogurt, lemon juice, and salt.
Once the cookies are cooled, dip each one top-side up into the glaze and let dry again on the wire rack. There might be a drip or two but they'll set beautifully.
After glazing immediately decorate as desired with fresh thyme leaves, flaky sea salt and leftover strawberry bits.
Bring to a girls baby shower or tea-party for princesses because these are so pink and adorable.
- Also everyone needs Molly's first cookbook Molly On the Range which has my favorite scallion pancake challah and all the tahini one could ask for.