Y’all know I had to start Christmas week of with some cookies! And since I’ve been on such a cranberry kick lately, I decided to just go ahead & keep that momentum going with these delicious Cranberry Yogurt Cookies. Greek yogurt is substituted for the butter and they are awesome! With just the right hint of orange to complement the cranberries, the recipients on your cookie exchange list will not be disappointed.
So I’ll have new #ChristmasWeek goodies to share Thursday & Saturday so be sure to come back & check them out! There are also going to be some amazing giveaways going on everyday!! It’s going to be a great week!!
Now check out the recipe for the Cranberry Yogurt Cookies!
Cranberry Yogurt Cookies Recipe
Ingredients:
Instructions:
- Preheat the oven to 375 degrees. Grease a large baking sheet with non-stick cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a large mixing bowl, whisk together the sugar, yogurt, egg, orange zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and whisk until little to no lumps remain. Gently fold in the cranberries.
- Drop tablespoon sized dollops of batter about 1 inch apart on to the baking sheet. Sprinkle the tops of each cookie with a small amount of turbinado sugar, if desired.
- Bake for about 8-10 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
Notes:
Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for a few minutes before serving.
RECIPE INSPIRED BY: Spoon Fork Bacon
Source: momstestkitchen.com (defunct blog)
