Ingredients
115 grams unsalted butter, at room temperature
100 grams granulated sugar
1 large egg, at room temperature
70 grams FAGE Total
2.5 ml vanilla extract
280 grams all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Frosting:
115 grams unsalted butter, at room temperature
1 tablespoon vanilla extract
250 grams confectioner’s sugar
1 ½ tablespoons heavy whipping cream
½ teaspoon salt
Pink or magenta food coloring
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Steps
- In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg, yoghurt, vanilla extract, and mix well.
- In a small medium bowl, sift flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the wet ingredients and mix with a spatula. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.
- Separate the dough into 3 equal parts.
- Place a parchment paper the size of a cookie sheet on a counter and dust generously with flour.
- Roll out the dough to about 6 mm thickness and place parchment and dough onto a cookie sheet. Repeat the roll out process and place all 3 dough sheets onto the cookie sheet.
- Chill the dough for 30 minutes in the freezer.
- Preheat oven to 190 degrees Celsius.
- Taking one dough sheet out of the freezer, use a heart shaped cookie cutter to stencil out the dough and arrange onto the baking sheet about 3.81 cm apart. Repeat the process until all three sheets are used up. Re-roll remaining dough and repeat the process.
- Bake for 10-12 minutes or until the edges are slightly browned and the cookies are cooked through.
- Transfer to a wire rack and cool completely.
- For the frosting, beat the butter in a medium bowl. Add vanilla extract, sugar, whipping cream, and salt until light and fluffy.
- Separate the frosting into 5 bowls and add food coloring to each bowl from light to dark.
- Decorate the cookies and serve.
