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Yogurt cookies are a type of baked good that includes yogurt as an ingredient, which makes them tender and tangy.

Yes, you can use plain, Greek, flavoured or even non-dairy yogurt.

Yes, both options would work, but full-fat yogurt makes the cookies richer and moister.

You can replace some, but not all. Cookies need some fat for proper texture and taste.

Yes, you can substitute an equal amount of yogurt for the milk in the recipe.

Yes, wrap the dough tightly in plastic wrap and store in a zip-top bag in the freezer for up to 3 months.

Yes. You can add up to a cup of mix-ins to most yogurt cookie recipes.

You can make a variety of cookies with yogurt, from chocolate chip to oatmeal to sugar cookies.

They tend to be softer and less sweet, with a tangy flavor from the yogurt.

Yes. Flavoured yogurts will give a hint of that flavour to the cookies. Greek yogurt tends to make the cookie tangier.

While they can be lower in fat and calories, it depends on the recipe and other ingredients used.

Yes, you can substitute 1/4 cup of yogurt for each egg in the recipe.

Store them in an airtight container at room temperature for up to a week, or in the freezer for up to three months.

Yes, by using a gluten-free flour blend and ensuring all other ingredients are gluten-free.

Yes, by using a non-dairy yogurt and replacing any eggs and dairy in the recipe.

You can buy it at Weee! Asian Market, www.sayweee.com.