I found this recipe in an old community cookbook that I picked up at a yard sale a while back. You’d think for once I’d be able to leave a recipe alone, but no. I had to adapt. The recipe intrigued me, because it talked about how soft the cookies were. Instantly I thought, I wonder if this is like a Loft-house cookie. Sure enough it was. I was super excited! Do you know how much I love those stinkin’ cookies?! Every time I walk by a package in the store I pick it up, look at it and say to myself, “Yes, sweet thang you’re going home with me tonight.” But then I chicken out because I know it will end in disaster with a guilt ridden conscience the next morning, not to mention the sugar comma I’d be in from eating the whole package. I was a good girl and ended up sending them over to the neighbor before I ate all of them. ( I was only on my third and starting to feel the effects of the sugar and the guilt when I decided it was time to let them go.)
Yields approx. 2 dozen
- 1 cup butter, salted, room temp.
- 2 cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup non fat vanilla yogurt
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 4 1/2 cups all-purpose flour
- desired frosting, homemade or store bought
- sprinkles, if desired
- Preheat oven to 350 degrees F. on confection setting
- In a standing mixer, cream butter, sugar and vanilla extract. Add eggs and beat. Next stir in vanilla yogurt.
- Sift flour, baking soda and baking powder into a medium sized bowl. Add to creamed mixture.
- Roll dough to approx. 1/2 inch in width onto a lightly floured surface. Cut into circular shapes with a glass or large sized biscuit cutter dipped in flour. Bake at 350 degrees F. for 15 minutes. Let set for a minute then transfer to a cooling rack. Let cookies cool completely before frosting.
Notes: Dough will be extremely sticky. I used the edge of a glass to cut our cookies. I also found that if you store them in a Ziploc gallon sized bag for a couple days before frosting they get even softer.