Snowflake yoghurt cookies

1 hour
30-35 cookies

110g unsalted butter, at room temperature

150g granulated sugar

1 large egg

140g FAGE Total

1 teaspoon vanilla extract or almond extract

330g all-purpose flour, more for dusting

½ teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt


Royal Icing:

120g powdered sugar, sifted

¾ tablespoons meringue powder or egg whites

1 tablespoon FAGE Total

¼ tablespoon water


White sprinkles

Powdered sugar

  1. In a large bowl, beat the butter and sugar with a handheld mixer at medium-high speed until creamy in color.
  2. Add egg, Greek yoghurt, and vanilla extract and mix until well combined.
  3. In another large bowl, sift: flour, baking soda, baking powder, and salt.
  4. Add half the dry ingredients to the wet ingredients and mix with a spatula. Combine the rest and mix well.
  5. Flour a clean surface and roll dough out to ¼ inch thickness. Cut out the dough using cookie cutters and place it onto a parchment lined cookie sheet. Repeat until the dough is used up. Place in the freezer for 20-30 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. In a small bowl, whisk together powdered sugar, meringue powder, Greek yoghurt, and water.
  9. Add icing to a piping bag and outline the snowflakes. Add sprinkles or powdered sugar for different looks.