Soft Yogurt Cookies with Raspberry Glaze Recipe on Food52 (2024)

bhg May 15, 2023

I made these with whole milk yogurt and fresh lemon zest. They were easy to make and baked to a nice golden color on the bottom in 18-20 minutes. The texture was very cakey, but not too dense or dry. I didn't have the dried raspberries, so I cooked 3 oz of fresh blackberries with some sugar and a bit of water, strained the thickened mixture, and added it to the frosting in lieu of the ground, dried raspberries. I found the powdered sugar flavor overpowering, so I added ~2 TBL of cream cheese to the frosting before glazing the cookies. They were lovely and enjoyed by all.

AJoy April 9, 2022

I've tried these twice, once with goat yogurt and once with greek yogurt. Both times, fantastic and tasty! Something different and really decadent, a grown up flavor that probably everyone will love, even kids. I couldn't find the dehydrated raspberries so I used strawberry and it was so good, going to try next time with the raspberry as I will be making these again, for sure!

I just made these recently and they are definitely on the sweet side. I wonder if I could make the cookies lemon flavored, I think that would add a nice tang to go with the super sweet icing. They were a hit with my family!

I loved the tang of the raspberry glaze but tasted too much baking powder in the cookie :(

For me these came out surprising, in appearance and crumb texture more like cathead biscuits or homemade shaggy scones than the usual glazed spongy-crumb cookie specimen one finds in supermarket bakeries, BUT in a way that made them more deliciously homemade-tasting if surprising. And the frosting was a hit; something biscuit-like with concentrated berry flavored frosting sounds kinda weird, but the people I shared them with really dug it while simultaneously agreeing they were like biscuits with potently berry flavored frosting. I will make them again as they were surprisingly easy once you've procured the freeze-dried fruit, and satisfying in a unique way.

Great recipe! I skipped the raspberries in the frosting and just colored it with food coloring (wanted to use what I had at home) and they turned out really well.

I've tried cooking those and that is just amazing!
I have decided not to add that much confectioners’ sugar to the glaze, so it turned out a bit transparent and thin, still amazing taste and texture!
I would love to make them quite often (and eat them every day), but I won't! I will make that a "special occasion" treat due to it's astonoshing taste and look!

Nice cookies with a pleasant tang. The dough is very soft, and the cookies turn out quite cake-like. I strained the seeds from the crushed raspberries before making the frosting.

Just made these last night. They are pretty good! Dough turned out perfectly, once cooked the cookies looked just like the picture. I would make sure that you're using whole milk yogurt. I purchased 2 plain Siggi yogurts - the 4.4 oz, squatty looking containers (this is important because the smaller skinnier container is non fat). My cookies cooked at 350 and I noticed a brown crust forming around 13 minutes. I took them out and put them on a cooling rack.
As for the glaze, I didn't have a mortar and pestle for the freeze dried raspberries (purchased from Target) so I used a spoon and a bowl and later, a coffee cup and a plate. After a few minutes of smashing I was still left with seeds that weren't going to get any smaller, so I scrapped the seeds and saved the powder. I then smashed another round of freeze dried berries. This turned out just fine. The almond extract flavor is a little strong to me, so I would suggest using a little less than 1/8 tsp. I also needed to add additional yogurt to the glaze about 1/2 tsp. My only advice for that would be to make sure you don't make it too runny.
Bottom line: I think these cookies are a hit! I will definitely make the batter again and I can't wait to try out new berry combinations and nut toppings.

Wow, I just made these, and they are by far the best new baking recipe that I have made this year. I eat gluten-free, and the only change I made was to use GF flour with 1/2 teaspoon xanthum gum, and they turned out perfect. Thanks for the recipe!

These were SO good and immensely popular at the cookie swap I took them too (also got high praises at work with the leftovers). I used Greek yogurt - one of the small containers of fa*ge worked perfectly (I think I added a bit more water to the frosting). The batter was pretty loose and sticky so I used a cookie scoop to get it on the tray because rolling wouldn't work and spooning was hard because it was so sticky, but they flattened out uniformly in the oven. I only had freeze-dried strawberries and those worked fine.

Ute April 20, 2018

These turned out great!
I did use half the sugar and that was sufficient.
Will try adding freeze dried raspberries to the dough next time,
and maybe in that case 3/4 the sugar.

Just baked these. I agree they didn't spread as much as in the pictures. I left my first batch go to 18 minutes and the bottoms were pretty dark brown. I also have a very accurate oven therm. in my oven so I can always check the temperature. It was at 350 the entire time. Bleh.

I know where to get freeze dried berries, but I want to make these now and I don’t have any on hand. I have fresh raspberries and frozen. How can I use what I have in this recipe?

Sighhh. In this day and age, why are there still no ingredient weights for recipes???

Any thoughts on what to use to make diffeeent color glaze for Easter? Thinking yellows and maybe greens?

Jess March 22, 2018

What about storing these cookies? How long do they keep (assuming they aren't immediately eaten!), and what about the yogurt glaze?

I'm pretty sure freeze-dried raspberries will be hard, nay impossible, to find in my burg; what can I use as a substitution?

Something I never thought about, do you measure Yogurt like a wet ingredient or a dry ingredient?

Just tried this recipe, I feel like my cookies came out much puffier and drier than they should have. Any thoughts on what I can adjust?
Also tried it with blueberries/almonds instead of raspberries/pistachios and it worked well!