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Yogurt-Raisin-Doodle
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Recipe - FAIRWAY MARKET OF 86TH STREET
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Yogurt-Raisin-Doodle
Prep Time15 Minutes
Servings32
Cook Time8 Minutes
0
Ingredients
1 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup Sun-Maid Vanilla Yogurt Covered Raisins (about 6-ounces, 6 boxes), frozen overnight
Directions
  1. Preheat oven to 400ºF (200ºC).
  2. Line two large baking sheets with parchment paper or silicone baking mats.
  3. In a small plate combine the topping ingredients and set aside.
  4. In a medium sized bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt.
  5. In a large bowl using a stand mixer with a paddle attachment or a hand mixer cream the sugar and butter until creamy and pale in color.
  6. Add eggs and vanilla and mix until combined, scraping down sides as needed.
  7. Slowly add the flour mixture and mix until just combined. Don’t over mix.
  8. Using a rubber scraper, mix in vanilla yogurt raisins by hand.
  9. Scoop out about 1 1/2 tablespoons of dough and roll into a ball, about 1-inch in diameter.
  10. Roll dough ball into cinnamon sugar mixture and place on cookie sheet.
  11. Place cookie balls about 2-inches apart on cookie sheet.
  12. Bake cookies for 8 minutes. Edge of cookies should be just golden.
  13. Let cookies cool for 2-3 minutes on cookie sheet before transferring to a cooling rack to cool completely. Cookies will puff up when baking and deflate while they cool.
  14. Let cookies cool completely.
  15. Cookies remain soft and fresh for 7 days in an airtight container at room temperature.
15 minutes
Prep Time
8 minutes
Cook Time
32
Servings

Shop Ingredients

Makes 32 servings
1 cup unsalted butter, softened
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Horizon Organic Unsalted Butter, 16 Ounce
$10.99$0.69/oz
1 1/2 cup granulated sugar
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Domino Granulated Sugar, 4 Pound
$3.79$0.95/lb
2 large eggs
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Organic Valley Organic Large Brown Eggs, 24 Ounce
$5.49$0.23/oz
1 1/2 teaspoon vanilla extract
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Simply Organic Vanilla Extract, 2 Fluid ounce
$10.99$5.50/fl oz
2 3/4 cups all purpose flour
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Gold Medal All-Purpose Flour, 80 Ounce
$4.49$0.06/oz
2 teaspoons cream of tartar
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McCormick Cream of Tartar, 1.5 Ounce
$5.79$3.86/oz
1 teaspoon baking soda
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Arm & Hammer Baking Soda - Pure, 16 Ounce
$1.29$0.08/oz
1/2 teaspoon salt
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MORTON SEA SALT Sea Salt - Coarse Salt, 17.6 Ounce
On Sale!
$1.99 was $3.29$0.11/oz
1/2 teaspoon ground cinnamon
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McCormick Ground Cinnamon, 2.37 Ounce
$3.99$1.68/oz
1 cup Sun-Maid Vanilla Yogurt Covered Raisins (about 6-ounces, 6 boxes), frozen overnight
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Sun-Maid Dark Chocolate Yogurt Raisins, 6 Ounce
$4.29$0.72/oz

Directions

  1. Preheat oven to 400ºF (200ºC).
  2. Line two large baking sheets with parchment paper or silicone baking mats.
  3. In a small plate combine the topping ingredients and set aside.
  4. In a medium sized bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt.
  5. In a large bowl using a stand mixer with a paddle attachment or a hand mixer cream the sugar and butter until creamy and pale in color.
  6. Add eggs and vanilla and mix until combined, scraping down sides as needed.
  7. Slowly add the flour mixture and mix until just combined. Don’t over mix.
  8. Using a rubber scraper, mix in vanilla yogurt raisins by hand.
  9. Scoop out about 1 1/2 tablespoons of dough and roll into a ball, about 1-inch in diameter.
  10. Roll dough ball into cinnamon sugar mixture and place on cookie sheet.
  11. Place cookie balls about 2-inches apart on cookie sheet.
  12. Bake cookies for 8 minutes. Edge of cookies should be just golden.
  13. Let cookies cool for 2-3 minutes on cookie sheet before transferring to a cooling rack to cool completely. Cookies will puff up when baking and deflate while they cool.
  14. Let cookies cool completely.
  15. Cookies remain soft and fresh for 7 days in an airtight container at room temperature.