Best Angel Food Cake Yogurt Cookies

If you ask me, angel food cake yogurt cookies are a match made in heaven.

These light and airy treats combine the familiar sweetness of angel food cake with the subtle tang of yogurt. Each bite delivers that melt-in-your-mouth texture you’d expect from a cloud-like cookie.

They’re made with just a handful of simple ingredients you probably already have in your kitchen, and the yogurt keeps them nice and moist for days. A dusting of powdered sugar is all they need to shine.

It’s a fun twist on traditional cookies that’s perfect for afternoon snacks or casual get-togethers.

What Kind of Greek Yogurt Should I Use?

For these cookies, plain nonfat Greek yogurt is your best bet, but there’s some flexibility here. While the recipe specifically calls for nonfat, you could use low-fat or full-fat Greek yogurt – just keep in mind that this might make your cookies a bit richer and slightly change their texture. The most important thing is to stick with plain, unflavored Greek yogurt rather than regular yogurt, as Greek yogurt’s thicker consistency is crucial for getting the right cookie texture. Make sure to strain off any liquid that’s sitting on top of your yogurt before measuring, as this extra moisture could make your cookie dough too wet to work with properly.

Options for Substitutions

These simple cookies can be made with a few ingredient swaps if needed:

• Classic white cake mix: The white cake mix is pretty important here, but you can use vanilla cake mix instead. Just avoid angel food cake mix as it won’t work with this recipe. Yellow cake mix will also work, though your cookies will have a slightly different color.
• Plain nonfat Greek yogurt: You’ve got options here! Regular plain yogurt works too, but strain it first in a cheesecloth for 30 minutes to remove excess liquid. You can also use full-fat Greek yogurt, or even vanilla Greek yogurt (if using vanilla yogurt, skip the vanilla essence in the recipe).
• Vanilla essence: Vanilla extract is a perfect swap for essence. You could also try almond extract for a different flavor profile, or leave it out if you’re using vanilla-flavored yogurt.

Watch Out for These Mistakes While Baking

The biggest mistake when making these yogurt cookies is using regular yogurt instead of Greek yogurt – regular yogurt contains too much moisture and will make your cookies spread too thin and become overly soft. Another common error is over-mixing the dough, which can lead to tough cookies – instead, mix just until the ingredients are combined and you no longer see dry cake mix. Since these cookies are quite sticky, forgetting to line your baking sheets with parchment paper or silicone mats can result in a frustrating cleanup and broken cookies. For the best texture, don’t skip chilling the dough for at least 30 minutes before baking, as this helps prevent excessive spreading and gives you perfectly shaped cookies that won’t stick to your hands when forming them.

What to Serve With Yogurt Cookies?

These light and fluffy yogurt cookies are perfect for pairing with your favorite hot beverages – I especially love them with a cup of afternoon tea or coffee. Since they’re made with Greek yogurt, they go really well with fresh fruit on the side, like strawberries, raspberries, or sliced peaches. For a simple dessert spread, try serving these cookies alongside a scoop of vanilla ice cream or with a dollop of whipped cream and a drizzle of honey. If you’re packing them for lunch boxes or picnics, they’re great with a cold glass of milk or homemade lemonade.

Storage Instructions

Keep Fresh: These soft yogurt cookies stay good in an airtight container at room temperature for 2-3 days. I like to place a piece of bread in the container – it helps keep the cookies nice and soft! If your kitchen is warm, you might want to pop them in the fridge instead.

Refrigerate: Since these cookies contain yogurt, you can extend their life by storing them in the fridge for up to a week. Just make sure to keep them in a sealed container with wax paper between layers to prevent sticking.

Freeze: These cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 10-15 g
• Carbohydrates: 130-140 g

Ingredients

• 15.25 oz white cake mix (Duncan Hines or similar)
• 1 tsp vanilla extract (pure vanilla preferred for best flavor)
• 2 cups plain nonfat greek yogurt (at room temperature for easier mixing)

Step 1: Prepare Your Mise en Place and Preheat Oven

• Baking sheets with parchment paper or silicone mats

Start by preheating your oven to 350°F and preparing your baking sheets with parchment paper or silicone baking mats—this prevents sticking and ensures even browning on the bottoms.

While the oven preheats, remove your greek yogurt from the refrigerator and let it sit at room temperature for 10-15 minutes, as this will make it easier to mix and create a smoother dough.

Step 2: Combine Dry Mix and Wet Ingredients

• 15.25 oz white cake mix
• 2 cups plain nonfat greek yogurt
• 1 tsp vanilla extract

In a large mixing bowl, combine the cake mix, room temperature greek yogurt, and vanilla extract.

Mix on medium speed with an electric mixer for 1-2 minutes until you have a smooth, uniform dough—you’re looking for a consistency similar to thick cookie dough with no streaks of dry cake mix remaining.

I like to use an electric mixer here rather than hand-mixing, as it incorporates air into the dough which helps the cookies rise slightly and develop a tender crumb.

Step 3: Portion and Bake the Cookies

• dough from Step 2
• prepared baking sheets from Step 1

Using a small cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart—these cookies won’t spread much, but leaving space ensures air circulation for even baking.

Bake for 12-15 minutes until the edges are lightly golden brown and the tops are set when lightly touched.

I find that cookies are done when they look almost underbaked in the center because they continue to set as they cool, which keeps them wonderfully tender.

Step 4: Cool and Finish

Remove the baking sheet from the oven and let the cookies cool on the hot pan for 2-3 minutes—this brief resting time helps them firm up and makes them easier to transfer without breaking.

Transfer the cookies to a wire cooling rack and let them cool completely.

These cookies are best enjoyed at room temperature or slightly chilled, and they’ll keep in an airtight container for up to 3 days.