Few bakes deliver the way yogurt stack cookies do: short list, honest method, and a tray that disappears before it cools. This tested version of yogurt stack cookies walks through everything — the ingredients above, the steps below, and the small habits that make the difference between good batches and great ones.
Why This Recipe Works
Home bakers keep coming back to yogurt stack cookies for good reason. Ovens run hot or cool — an inexpensive oven thermometer is the cheapest upgrade in baking. Follow the steps as written and yogurt stack cookies will bake evenly edge to edge, with no spreading surprises and no burnt bottoms.
Before You Begin
Heat the oven, line two sheets, and measure everything before you mix. Yogurt Stack Cookies come together quickly once you start, so having it all within reach keeps the dough from waiting around.
How to Make It, Step by Step
Yogurt Frosting
-1 cup powdered sugar -2 tablespoons plain yogurt -1 tablespoon butter or butter — softened -1/4 teaspoon vanilla Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.
Yogurt Frosting
Mix all ingredients until smooth and spreadable.
Tips for the Best Results
- Chill the dough for at least 30 minutes before baking — yogurt stack cookies hold their shape far better cold.
- Space the dough two inches apart; most spreading happens in the first three minutes of the bake.
- Pull yogurt stack cookies when the edges brown but the centres still look soft; they finish as they cool.
Storage
Store yogurt stack cookies in an airtight tin for up to a week, or freeze the baked cookies for up to three months and refresh them five minutes in a warm oven when you want them.
More Baking to Try
When the last tray is down, take a look at all of our tested recipes or settle in with our baking guides. A natural next bake is our White Chocolate Chunk- Macadamia followed by Walnut Biscotti. For the background behind this one, the story of the history of shortbread is worth a read.
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