- 1/2 cup plain Greek yogurt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 heaping tsp corn starch
- 1/2 tsp salt
Using your beaters or a mixer, beat together yogurt, butter and sugar until combined and light in color. Stop your mixer and scrape down the sides of the bowl. Add eggs, one at a time. Add vanilla. Scrape down your bowl again.
In a separate bowl, combine flour baking powder and soda, cornstarch and salt. Mix to combine. Slowly add flour mixture to wet ingredients. Mix until completely combined. Cover and refrigerate dough for at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. Scoop out 1 inch balls and place them 2 inches apart on the cookie sheet. Bake for 10 minutes. Allow to completely cool before frosting.
- 1 stick unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar, sifted
- 1 pinch of salt
- 1 tsp vanilla
- 1 tsp almond extract (optional)
- 2 tablespoons milk or heavy cream
Beat butter and extract for 2 minutes. Add powdered sugar and milk or cream. Beat with whisk attachment for 3 minutes on high.
Color your frosting with your desired colors and frost cookies generously. Add Sprinkles!