I confess that in my former life, i.e., my pre-Alaska life, I may have enjoyed my fair share of those big fat Lofthouse frosted sugar cookies they place strategically all over the grocery store with their alluring seasonal colors and sprinkles. Whew… I’m glad I got that off my chest. You know exactly which ones I’m talking about.
I also confess that I just made yet another recipe with Greek yogurt. Whoops. Sorry about that. This will be the last one for a little while. Promise. But, the yogurt is the little bit of magic in these cookies… like the pot of gold at the end of the rainbow magical. They practically melt in your mouth they’re so soft. In case you’re thinking I added the yogurt to these cookies to make them lower in fat or higher in protein, I really didn’t (although those are great benefits, too). I added it simply because it makes these cookies even better than the store-bought Lofthouse variety. You can substitute sour cream in this recipe if you don’t have or don’t like Greek yogurt. I’ve made them both ways.
As soon as I posted a preview of these cookies to Instagram and Facebook, I received two very sweet requests from kids (via their parents) begging for these for their birthdays coming up this week. So, a big happy birthday to you both! I truly hope you love these cookies as much as my kids do and that this birthday will be the best yet.