Easy Butter Cookies Recipe – Vanilla Yogurt Icing & Sprinkles

Last Updated on 4 months by Neha Deshmukh

Easy Butter Cookies Recipe – Vanilla Yogurt Icing & Sprinkles

Introduction

Oh, butter cookies! Is there anything more comforting? These aren’t just any butter cookies, though. They’re soft, melt-in-your-mouth goodness, thanks to a little secret ingredient – yogurt! I first made these when my niece was visiting, and we had a blast decorating them together. They’re seriously addictive, and the best part? They’re surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

These butter cookies are perfect for so many reasons. They’re:

• Simple: The recipe is straightforward, even for beginner bakers.
• Delicious: The yogurt adds a subtle tang and incredible softness.
• Customizable: You can get creative with shapes, colors, and sprinkles!
• Festive: They’re ideal for any celebration, big or small.
• Kid-Friendly: A fun baking activity to do with little ones.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1.5 cup All-purpose flour (180g)
• 1 cup Butter (unsalted), softened (226g)
• 1 cup Sugar (200g)
• 1 teaspoon Salt (6g)
• 1 teaspoon Baking powder (4g)
• 1 tablespoon Plain yogurt (Curd) (15ml)
• 1 teaspoon Vanilla essence (5ml)
• As needed Sugar sprinkles
• 1 cup Icing sugar (120g)
• 1 teaspoon Vanilla essence (5ml)
• 2 tablespoons Milk (30ml)
• As needed Food color

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Yogurt/Curd: Don’t skip this! The yogurt (or curd, as we often call it in India) adds moisture and a lovely tenderness to the cookies. It keeps them soft even after baking.
• Butter: I prefer unsalted butter so I can control the salt level, but salted butter works too – just reduce the added salt to ½ teaspoon. Make sure it’s properly softened, but not melted!
• Sprinkles: Oh, the sprinkles! In India, you’ll find a beautiful range of misri (sugar crystals) and colorful sprinkles called jhar murki that are perfect for decorating. Feel free to use whatever you love.
• Flour: All-purpose flour works great, but you can experiment with whole wheat pastry flour for a slightly nutty flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside – we’ll need it later.
2. Now, in a separate bowl, beat the softened butter and sugar together with an electric mixer for about 3 minutes. You want it to become light and fluffy. This is where the magic starts!
3. Add the vanilla essence and yogurt to the butter mixture. Beat for another 2 minutes until everything is well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a non-sticky dough forms. Don’t overmix! Once it comes together, shape the dough into a flat disk, wrap it tightly in cling film, and pop it in the fridge for at least an hour. This chilling time is important – it makes the dough easier to roll out.
5. Once chilled, lightly flour a clean surface and roll out the dough to a thickness of about 3-5mm. Use your favorite cookie cutters to cut out shapes. I love using flower shapes for a festive touch!
6. Carefully arrange the cookies on a baking tray lined with parchment paper. Preheat your oven to 170°C (340°F) and bake for 10-12 minutes, or until the edges are lightly golden.

7. Let the cookies cool on a wire rack completely before icing.

8. While the cookies cool, let’s make the icing! In a bowl, mix the icing sugar, vanilla essence, and milk until you have a smooth, pourable consistency. Divide the icing into separate bowls and add food coloring to create your desired shades.

9. Fill piping cones with the colored icing. Outline the edges of each cookie first, then carefully flood the center with icing. Immediately add sprinkles while the icing is still wet.
10. Let the icing dry completely for about an hour before storing the cookies in an airtight container.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Preventing Spread: Chilling the dough is key to preventing the cookies from spreading too much. If your kitchen is warm, chill the baking tray too!
• Clean Shapes: To get really clean edges with your cookie cutters, dip the cutter in flour before each cut.
• Avoiding Over-Baking: Keep a close eye on the cookies! They should be lightly golden around the edges, but still soft in the center. Over-baking will make them dry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and yogurt. Coconut yogurt works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic flavor. My grandmother always added a little cardamom – it’s so comforting.
• Festival Adaptations: Use Diwali-themed cookie cutters (like diyas or peacocks), Christmas shapes (stars, trees), or Eid-inspired designs (crescents).

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of milk or a cup of chai! They also make a lovely addition to a festive platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well – just place them in a freezer-safe container with parchment paper between layers.

FAQs

Let’s answer some common questions:

1. Can I make the dough ahead of time? How long can it be refrigerated? Absolutely! You can make the dough up to 3 days in advance. Just keep it tightly wrapped in cling film in the refrigerator.
2. What is the best way to prevent cookies from spreading during baking? Chilling the dough is the most important thing. Also, make sure your baking powder is fresh.
3. Can I freeze these cookies, both baked and unbaked? Yes! Unbaked cookie dough can be frozen for up to 2 months. Baked cookies can be frozen for up to 3 months.
4. What kind of food coloring works best for vibrant icing colors? Gel food coloring is the best option for vibrant colors. Liquid food coloring can sometimes make the icing too thin.
5. My icing is too thick/thin – how do I adjust the consistency? If it’s too thick, add a tiny bit more milk, one drop at a time. If it’s too thin, add a little more icing sugar.
6. Can I use a different type of yogurt/curd? You can! Greek yogurt will work, but it might make the cookies slightly denser. Avoid flavored yogurts.

Enjoy baking (and eating!) these delicious butter cookies! I hope they bring a little sweetness to your day.