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Ingredients
- For the glaze:
- For the cookies
- 2 2 2 cups all-purpose flour
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, softened
- 1 1 1 cup sugar
- 2 2 2 large eggs
- 2 2 2 teaspoons pure vanilla extract
- 1/2 1/2 1/2 cup plain whole-milk yogurt
- 1/4 1/4 1/4 cup freeze-dried raspberries
- 1 1/2 1 1/2 1/2 cups confectioners’ sugar
- 3 3 3 tablespoons plain whole-milk yogurt
- 1 1 1 pinch kosher salt
- 1/8 1/8 1/8 teaspoon almond extract
- 1 1 1 handful rainbow sprinkles and/or crushed toasted pistachios, for decorating
Details
Adapted from food52.com
Preparation
Step 1
Make the cookies: Preheat the oven to 350° F and place racks in the upper third and lower third positions. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together the flour, salt, and baking powder and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the yogurt and dry ingredients in two or three alternating batches and mix until just combined.
Scoop out 2-inch blobs of the batter and place them on the baking sheets about 2 inches apart. Bake until the bottoms are just beginning to brown (begin checking for doneness at 18 minutes). Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Make the glaze: Crush the raspberries in a mortar and pestle until they become a very fine powder. In a medium bowl, mix together the confectioners’ sugar, yogurt, salt, almond extract, and raspberry powder. If the glaze is too thick to spread, add additional yogurt a tiny bit at a time until it's spreadable. Spread the glaze onto the rounded side of the cookies and top with sprinkles and/or crushed pistachios. Enjoy!
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