Valentine's Day Yoghurt Cookies

2 hours
20 - 28 cookies depending on size

115 grams unsalted butter, at room temperature

100 grams granulated sugar

1 large egg, at room temperature

70 grams FAGE Total

2.5 ml vanilla extract

280 grams all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt 



115 grams unsalted butter, at room temperature

1 tablespoon vanilla extract

250 grams confectioner’s sugar

1 ½ tablespoons heavy whipping cream

½ teaspoon salt

Pink or magenta food coloring 

  1. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg, yoghurt, vanilla extract, and mix well.
  2. In a small medium bowl, sift flour, baking powder, baking soda, and salt.
  3. Add half of the dry ingredients to the wet ingredients and mix with a spatula. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.
  4. Separate the dough into 3 equal parts.
  5. Place a parchment paper the size of a cookie sheet on a counter and dust generously with flour.
  6. Roll out the dough to about 6 mm thickness and place parchment and dough onto a cookie sheet. Repeat the roll out process and place all 3 dough sheets onto the cookie sheet.
  7. Chill the dough for 30 minutes in the freezer.
  8. Preheat oven to 190 degrees Celsius.
  9. Taking one dough sheet out of the freezer, use a heart shaped cookie cutter to stencil out the dough and arrange onto the baking sheet about 3.81 cm apart. Repeat the process until all three sheets are used up. Re-roll remaining dough and repeat the process.
  10. Bake for 10-12 minutes or until the edges are slightly browned and the cookies are cooked through.
  11. Transfer to a wire rack and cool completely.
  12. For the frosting, beat the butter in a medium bowl. Add vanilla extract, sugar, whipping cream, and salt until light and fluffy.
  13. Separate the frosting into 5 bowls and add food coloring to each bowl from light to dark.
  14. Decorate the cookies and serve.