These Armenian Yogurt Cookies or Matzoon Cookies are a bit reminiscent of muffin tops! They have a cakey, muffin-like interior with slightly sugary, crisp edges. Studded with crunchy walnuts, these easy cookies are as great for breakfast with your coffee as they are for dessert!
(This recipe was originally published in October 2010, but was updated with new photos and content in 2020).
Matzoon is simply the Armenian word for yogurt. Armenians not only invented yogurt (fun fact!), but we use it in a lot of recipes like topping manti. Cookies are no exception to the Armenians love yogurt rule.
In my early years of Armenian school one of our activities included making these yogurt cookies. They're easy enough for youngsters to make, and delicious enough for everyone to enjoy!
These yogurt cookies are lightly sweet, with a fluffy and cakey interior, similar to a muffin top. It's soft on the inside, with a bit of a sugary crust on the outside. The yogurt impacts not only the flavor but also the texture, as do the crunchy walnuts.
Because of its unusual muffin/cookie hybrid flavor and texture, these yogurt cookies are perfect for breakfast! They are great with coffee or tea as a little pick me up in the afternoon as well, and of course they are great for dessert too. I've shared these easy and amazing yogurt cookies with non-Armenian friends as well, and they absolutely fell in love!
How to make them
This recipe for yogurt cookies is similar to many other cookies. Begin by creaming together soft butter and sugar. Then, beat in eggs, followed by vanilla extract and plain yogurt.
Add the dry ingredients, a combination of flour, baking soda, baking powder, and salt. Then fold in a generous amount of chopped walnuts.
Scoop the batter onto parchment paper lined baking sheets and bake until just golden around the edges. It's that simple.
For perfectly round and even cookies, I use this small cookie scoop to portion out my batter. You can drop the batter by the spoonful if you don't have a scoop, as we did back in Armenian school, but the scoop makes much prettier yogurt cookies.
Other recipes you may like
- Milk Bar's Compost Cookies
- Banana-Walnut Chocolate Chip Cookies
- Cranberry Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Cookies
- Date and Chocolate Rugelach
- Pfeffernüsse (German Iced Spice Cookies)
- Vanillekipferl (Austrian Vanilla Crescent Cookies)
- Perníčky (Czech Gingerbread Cookies)
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Matzoon Cookies (Armenian Yogurt Cookies)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
- Preheat the oven to 375°F.
- Mix the flour, baking powder, baking soda, and salt into a large bowl and set aside.
- Cream the butter and sugar together in a mixer at medium-high speed until light and fluffy. Add the eggs one at a time, until well-combined, scraping down the sides between each addition. Add the yogurt and vanilla extract and beat until well combined. Scrape the bowl and beat again to make sure everything is well incorporated.
- With the mixer at low speed, slowly add the dry mixture and mix until just combined, but do not overmix. Fold in the chopped walnuts.
- Using a small ice-cream scoop (#40 scoop; 1 ½ inches in diameter), portion out level scoops of cookie dough onto parchment-lined half-sheet pans, spacing 2 inches apart. Bake in batches for 18 to 20 minutes, or until firm and lightly golden at the edges, switching pans from top to bottom and front to back halfway through. Cool and serve.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*