Matzoon Cookies (Armenian Yogurt Cookies)

April 1, 2020
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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!

Five cakey yogurt cookies on a square dark red plate, with a tray of cookies to the side

(This recipe for Armenian yogurt cookies was originally published in October 2010, but was updated with new photos and content in 2020).

I know what you’re thinking.  “What the heck is ‘Matzoon’?”  Well matzoon is simply the Armenian word for yogurt. As I’ve mentioned in the past, yogurt is very Armenian.  We not only invented it (fun fact!), but we use it in a lot of recipes like topping manti.  Cookies are no exception to the Armenians love yogurt rule. 

What are Armenian Yogurt Cookies?

I attended Armenian school once a week from a very young age until high school. In my early years one of our Armenian school activities included making these matzoon cookies or yogurt cookies.

They’re easy enough for youngsters to make, and delicious enough for everyone to enjoy! Following the end of Armenian school, my family has still enjoyed these matzoon cookies for years. Perhaps yours might as well!

Overhead view of a plate of 4 cakey yogurt cookies, with one broken in half

The recipe is similar to many other cookies, and begins by creaming together soft butter and sugar. Next, beat in eggs, followed by vanilla extract and plain yogurt.

Then you’ll add the dry ingredients, a combination of flour, baking soda, baking powder, and salt. The final touch is a generous amount of chopped walnuts. We like to use an easy, old-fashioned nut chopper like this one. Scoop and bake! It’s that simple.

Five cakey yogurt cookies on a square dark red plate, with a tray of cookies in the background

The resulting cookies are lightly sweet, with a fluffy and cakey interior. The texture is 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!

Close up of a plate of fluffy yogurt cookies with one broken in half to show the interior

Other cookie recipes you may like

If you want to make easy cookies that are outside of your typical chocolate chip or oatmeal variety, give these a try! Let me know in the comments if you have any fun childhood recipes that you learned to make in school. I’d love to hear other people’s experiences.

Five cakey yogurt cookies on a square dark red plate, with a tray of cookies in the background

Matzoon Cookies (Armenian Yogurt Cookies)

Victoria
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!
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Armenian
Servings 35 cookies
Calories 103 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts

Instructions
 

  • Preheat the oven to 375 degrees 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 1/2 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.

Notes & Nutrition

I use an easy, old-fashioned nut chopper to chop the walnuts. This is the scoop I prefer for portioning the cookies.
Servings 35.0 * calories 103 * Total Fat 5 g * Saturated Fat 2 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 24 mg * Sodium 60 mg * Potassium 26 mg * Total Carbohydrate 13 g * Dietary Fiber 0 g * Sugars 6 g * Protein 2 g
*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.*

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Close up of a plate of fluffy yogurt cookies with one broken in half to show the inside

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3 Comments

  • Reply
    Camille
    February 5, 2020 at 1:04 pm

    5 stars
    These are so good!! They have almost a cakey-texture and totally remind me of muffin tops!! Also, thanks for the link to the nut chopper. I’ve always just chopped by hand but this looks like a great time saver (and mess saver!)!

    • Reply
      Victoria
      February 9, 2020 at 10:57 am

      The nut chopper is a game changer! My mom has one from way back in the day, and I bought one for my sister a few years ago too. We mainly use it for walnuts but I bet you could use it for other nuts too!

  • Reply
    Mary Kabakian
    February 5, 2020 at 4:44 pm

    5 stars
    I’d love to have these cookies in my house all the time. They are so perfect.

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