Snickerdoodle Greek Yogurt Protein Cookies

Makes

12 cookies

The inspiration

• Dough:
  • ¼ cup Unsalted Butter, Softened
  • ½ cup Sugar
  • 1/3 cup Dark Brown Sugar, Packed
  • 1/3 cup Dannon® Oikos® Greek Yogurt – Vanilla
  • 1 Large Egg
  • 1 tsp. Vanilla
  • 1 ½ cups Cake Flour
  • ½ tsp. Baking Soda
  • ¼ tsp. Cream of Tartar
  • 1 tsp. Cinnamon
  • ¼ tsp. Salt
• Dusting:
  • ¼ cup Sugar
  • 1 tbsp. Cinnamon

the technique

Heat oven to 350ºF. Beat together butter, sugar and dark brown sugar until creamed.

Add Dannon® Oikos® Vanilla Greek Yogurt, egg and vanilla and beat to combine well.

In a separate bowl combine cake flour, baking soda, cream of tartar, cinnamon and salt. Combine flour and yogurt mixture, careful not to over mix.

Scoop 12 cookies on silpat-lined sheetpans, about 2 inches apart. The batter will be loose and the cookies will spread during baking.

Combine Dusting ingredients and sprinkle heavily over each cookie before baking. Bake for 14-16 minutes and then let cool completely.