Properties of Yogurt in Baking

• Greek yogurt varies in fat content; using a yogurt with a lower fat content improves the nutritional value of cookies, while a higher fat content provides a moister texture. While Greek yogurt is generally added in its plain version, using a flavored yogurt can add more taste to the cookie itself and complement existing flavors. French vanilla accompanies almost any flavor, while lemon zest suits a citrus cookie well. Use a strawberry or fruit yogurt in shortbread-style cookies.

Preparation

• To prepare the cookie dough, whisk together the dry ingredients; measure out the desired amount of Greek yogurt called for in the recipe and whisk it into the wet ingredients, generally after the egg, sugar and butter have been creamed together. Ensure that all lumps are whisked out of the wet mixture before adding it to the dry ingredients. Form the cookies into the shapes you desire; sprinkle sugar on top of the cookies before baking to add crunch to the dessert.

Substitutions

• Use Greek yogurt as a substitution for other fat bases within cookies, including oil and butter, or as a substitute for milk products, such as buttermilk or plain milk. Substitute 1/4 cup Greek yogurt for every 1/2 cup butter called for in a recipe or an equal amount for every amount of sour cream called for. You can substitute yogurt in an equal amount for butter in frosting for the top of the cookies, but be sure to refrigerate the cookies after they are frosted; as a dairy product the yogurt should not be left at room temperature for an extended period of time.

Alternatives

• If you don't have Greek yogurt, you can substitute sour cream in a 1-to-1 ratio. If you want to avoid dairy products, replace it with mashed banana or applesauce, also in a 1-to-1 ratio, but be prepared for a different texture and taste. Add a tablespoon of vegetable oil when adding the fruit alternatives to help retain moisture in the batter.