Matzoon Cookies are Armenian yogurt cookies with a muffin-like cakey crumb, crispy edges, and studded with walnuts. They're simple to make and work equally well as a breakfast treat or dessert.
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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.
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5 minutes to restore softness.
stand mixer · ice-cream scoop (#40)
Yes. You can omit the walnuts or substitute with chopped almonds, pistachios, or hazelnuts in the same amount.
Bake for 18 to 20 minutes until the cookies are firm and lightly golden at the edges. They should be set but still tender in the center.
Plain yogurt works best. Full-fat or low-fat are both fine; avoid Greek yogurt as it's too thick.
Yes, double all ingredients and bake in batches on multiple pans, switching their positions halfway through for even browning.
Ensure butter and eggs are at room temperature, and do not overmix the dough. Overmixing develops gluten, causing spread. Also check that your baking powder and baking soda are fresh.
