Christmas Cookies

10 minutes to bake, about 2 hours to finish decorating

110g butter, softened
75g granulated sugar
1 large egg, at room temperature
70g FAGE Total Yogurt 0%, 2%, 5%
½ teaspoon vanilla extract
260g all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Royal Icing:
240g powdered sugar, sifted 
1 egg white
3 tablespoons FAGE Total yogurt
¼ teaspoon vanilla extract
½ tablespoon water, more water to thin out consistency if needed
Food coloring

Mini candy covered chocolate
Colored sugar

  1. Preheat oven to 190 degrees. Line two cookie sheets with parchment paper and set aside.
  2. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg, yoghurt, and vanilla extract and mix well.
  3. In a small bowl sift flour, baking powder, baking soda, and salt.
  4. Add half of the dry ingredient into the wet ingredients and mix together with a spatula. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.
  5. Flour a clean surface and roll dough out to 0.5 cm thickness. Cut out the dough using cookie cutters and place onto parchment sheet. Place in the freezer for 15-20 minutes.
  6. Remove from the freezer and bake for 7-10 minutes or until the cookies are golden brown.
  7. Remove and transfer onto a wire rack to cool.
  8. Let the biscuits cool down. Then, in another medium bowl for the icing, whisk together the powdered sugar, egg whites, yogurt and vanilla extract. Thin the frosting with ½ tablespoon of water at a time until desired consistency is reached. If desired, add gel food coloring.
  9. Decorate with mini chocolate candies and sugar sprinklers.