Frosted Yogurt Sugar Cookie Squares

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I wasn’t quite sure what to call these when I got done making them. My goal was to make sugar cookies, but to make it easier and quicker, I decided to spread the batter in a 10 x 15″ pan and make sugar cookie bars. But after I cut some of them into squares and took a bite, it kind of tasted like a sugar cookie sheet cake. I put the rest in the refrigerator, and the next day I finished cutting them into squares. Guess what? After these were refrigerated, they tasted more like sugar cookies–very thick sugar cookies! They’re actually good both ways. I thought it would be safe to call these “sugar cookie squares” because that name fits either way–whether you think it’s a cake or a cookie!

YOG6ozPLAIN_RHF_JUL2013-300x280And you probably noticed that “yogurt” is also part of the name of these squares. I used Redwood Hill Farm Goat Milk Yogurt in this recipe–in both the dough and the frosting. This yogurt is smooth, thick, and so creamy–if you’ve never tried it, I highly recommend it! I thought it gave these sugar cookie squares a great chewy texture and made the frosting extra creamy. Just add some sprinkles on top and you have a yummy treat to enjoy for the holidays!

FROSTED YOGURT SUGAR COOKIE SQUARES by NancyCreative

Makes a 10 x 15″ pan

  • 1 cup plain or vanilla yogurt (I used Redwood Hill Farm Goat Milk Yogurt)
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 4 cups unbleached flour

Yogurt Frosting:

  • 5 cups powdered sugar
  • 6 Tablespoons plain or vanilla yogurt

Preheat oven to 350˚ F. Line a 10 x 15″ baking pan with parchment paper; set aside.

In small bowl, mix plain yogurt and baking soda; set aside.

In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs and mix well. Blend in cinnamon, nutmeg, vanilla, and yogurt mixture from small bowl. Gradually add in flour, a cup at a time, beating well after each addition.

Spread cookie dough evenly into lined 10 x 15″ pan. Bake at 350˚F  for 25 to 28 minutes, until just very lightly golden at edges and toothpick inserted in center comes out clean. Let cookies cool completely in pan.

Remove from pan by carefully lifting up with edges of parchment paper. Set on kitchen counter or table and spread frosting over uncut cookies, then add colorful sprinkles. Let frosting set, then cut into squares.

To make frosting: Put yogurt into a medium size bowl, then add powdered sugar a cup at a time, blending well. The mixture will be thick! If you want it thinner, just use less powdered sugar.

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Do you use Goat Milk Yogurt or any other kind of yogurt in your baking or cooking?

I received some complimentary Redwood Hill Farm Goat Milk products to use in my holiday baking, but the opinions expressed about the product are entirely my own. 

 
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