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Cinnamon Cookies #madewithchobani

It’s beginning to get awfully cold out there, and you know what that means: bring on the snacks!

What better way to warm up than with a hot cup of tea and a tasty batch of cookies straight from the oven?  Enter: Cinnamon Yogurt Cookies. These babies are the ultimate option for frisky fingers searching for a snack.

The holidays are a time to get together, spread cheer, and (most importantly) eat yummy food; so make your recipes healthy AND delicious with Chobani.

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Cinnamon Yogurt Cookies
Yield: about 2 dozen

1 1/2 C sugar
8 tbsp unsalted butter
1/4 tsp vanilla extract
1/2 C Whole Milk Plain Chobani Greek Yogurt
1 large egg
2 C all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 C sanding or coarse sugar, for sprinkling
1 tsp ground cinnamon

1. In a large mixing bowl, beat together 1 1/2 cups of the sugar with the butter and vanilla until fluffy. Add the yogurt and egg and beat until smooth. Sift together the flour, salt and baking soda and add to the yogurt mixture; mix until just combined. Turn the dough out onto plastic wrap, shape into a rectangle, and flatten to a 1” thickness; chill for at least 2 hours or overnight. Mix together the sanding sugar and cinnamon and set aside.

2. Preheat the oven to 350 degrees F. Roll the to a 1/4” thickness on a lightly floured surface and cut into rounds with a 2” round cookie cutter. Using a spatula, place the cookies on a parchment paper-lined baking sheets, spaced about 1” apart. (Chill, reroll and cut out any dough scraps.) Sprinkle each cookie with some of the cinnamon sugar and bake until lightly browned, 12–15 minutes. (If desired, chill, reroll and cut additional cookies from excess dough).

Pumpkin Cream Cheese Frosting
Yield: about 2 cups

1 (8-ounce) package cream cheese, at room temperature
½ cup unsalted butter (1 stick), at room temperature
1 cup confectioners’ sugar
1/3 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
Pinch of salt

Using a stand mixer fitted with the paddle attachment or electric hand-held mixer, beat the cream cheese, butter and sugar together until fluffy. Add the pumpkin puree, pumpkin pie spice, vanilla, lemon juice and salt and beat until creamy and fully incorporated. Use the frosting to decorate cakes and cookies.

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