Happy birthday, Elmo! We’re celebrating our favorite monster’s birthday with a sometime food made with Greek yogurt frosting!
- Dried apricots
- 3 tablespoons vanilla greek yogurt
- 2-2¼ cups confectioner’s sugar
- Food coloring
- 1/3 cup Apple & Eve apple juice
- 2 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.
- Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the apple juice and vanilla and continue beating. The mixture might look a little odd and curdled at this point, but this will change once you add the dry ingredients.
- Add the flour mixture and beat on low just until combined, about 1 minute. Tightly wrap the dough in plastic wrap, shape into a flat disc, and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.
- Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with cooking spray. In a small bowl, combine the sugar, cinnamon, and cider mix.
- Roll dough into 1-inch balls, then place onto the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.