a recipe for cheesy chicken that only requires four ingredients, nearly cooks itself, and creates its own sauce!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- ½ cup Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅔ cup sprinkles (Optional)
- ½ cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream, or as needed (Optional)
- ½ cup sprinkles (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
- Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
- Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
- Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners’ sugar. Stir in vanilla extract. Thin frosting with cream if needed.
- Spread frosting over cookies using a knife. Cover with more sprinkles.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 61 mg |
| Sugars | 15 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
used irish butter, and green sprinkles (1/2 the amt.) came out great, used soy creamer in the frosting to make it creamy, didnt have heavy cream, the butter made the taste so it didnt matter. called them irish birthday cookies, still soft and delicious almost a week later, cooked for 12 min. as they were a little big, 31 cookies.
Good sugar cookies; not overly sweet, and definitely soft. They are more of a cakey style cookie. I did add a 1/2 tsp of salt to the dough and didn’t use a full 2/3 cup of sprinkles (I didn’t have enough). The dough was kind of sticky to work with, so I refrigerated it for about 20-30 minutes and that helped quite a bit. I also used a medium cookie scoop and got 30 cookies–next time I will use a smaller scoop as the cookies were kind of big. Make sure to really flatten them too, as they puff a lot in the oven. The sprinkles also kind of “ran” in the dough, so it was weird color, but still tastes good. I also need several tablespoons of heavy cream in the frosting to get a spreadable consistency.