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!
4ounces(1 stick) unsalted butter, room temperature
3large eggs at room temperature
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.
I use an old-fashioned nut chopper to chop the walnuts. It's convenient and yields perfectly even chopped nuts.
This is the scoop I prefer for portioning the cookies. If you don't have a scoop, you can drop spoonfuls of dough onto your cookie sheet for more rustic-looking cookies.